Details.com editor James Oliver Cury tackles controversial food-and-drink-themed etiquette issues every week.

Before you head out a steakhouse, there are some things you ought to know. First, you may see some terrific lesser-known cuts of beef on the menu, a growing trend according to steak experts. Chuck flap and sirloin flap are said to be on the rise.

Unfortunately, an experimental palate may bring you one step closer to the bane of the meat-eater’s existence. I am talking, of course, about the dreaded overly chewy piece of steak: that inedible morsel of gristle or fat that no amount of chewing will render swallow-worthy.

If you think there is a “right” way to handle this unfortunate culinary experience, you’re wrong. I consulted numerous sources - chefs, etiquette experts, and my dad - and they all offered different solutions for this very sorry scenario.
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Previously - Pizza drone! Pizza drone! Pizza drone!

Finding superlative examples of Britain's national dish isn't as easy as tracking down great cheese in Paris or sublime sushi in Japan.

Serving originally as cheap and filling fodder for the country's burgeoning 19th-century working class, most of the 250 million portions of fish and chips sold today by Britain's 10,000 or so vendors of the dish - "chippies" to locals - remain unappetizing concoctions of gray-colored fish in soggy batter, accompanied by anemic chips and flaccid little sachets of ketchup.

Little wonder that so many first time visitors to the UK wonder what all the fuss is about - never mind where to find mouthwash strong enough to remove the taste of stale cooking fat from their mouths.

That's a shame, because some establishments are great exceptions to the mediocre rule.

Discover Britain's 10 best fish and chip shops on CNN Travel.

Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

June is back on top. After dropping to second place (after September) in 2011, it is once again the most popular month for weddings. What surprises me, though, is that it’s not the most popular month for bankruptcies, given the average cost of a wedding these days is about $28,000. Love conquers all, it seems, even one’s bank account.

But the fact that you’re blowing nearly thirty grand on your nuptials doesn’t mean that you have to spend the bulk of it on wine. In fact, there are some terrific wine values out there that will please even the most critical of guests. Possibly even your new mother-in-law, though that might be asking too much.

One approach to choosing wedding reception wines that will add some fun to the process is to do a casual taste-off with your spouse-to-be. Find three or four whites and three or four reds that you think are good possibilities, then open them all and taste them together—that way you’ll end up with choices that you both like. (Some venues require you to use wines on their list; ask them for some samples, or find the same bottles in a nearby store using a site such as wine-searcher.com.)

Also, keep in mind that you’re choosing wines for a very broad range of people, everyone from your best friend to your weird uncle Morton (or whomever). You yourself may love bizarre organic wines from Slovenia, but a wedding is one instance where you might want to head toward choices that are a touch more familiar. Here, for example, are a few great values that would be ideal wedding reception pours.
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

Thank goodness summer is almost here, except for one thing: the competitive eating. Last week, in an event that I see no upside to, Jersey Shore’s Snooki hosted a Bridezillas Wedding Cake-Eating Contest. With their hands tied behind their backs, 10 dressed-up brides-to-be tried to take down their own seven-pound wedding cakes.
 
I’m happy to know that Joey Chestnut, the competitive eating world champion, might soon call it quits: “I’m turning 30 this year and am looking for an exit strategy,” he says. Maybe he could turn his competitive attention toward something less disgusting than crushing 60-plus hot dogs annually at the Nathan’s Famous Hot Dog Eating Contest each 4th of July. Something more like...Skee-Ball?
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As journalists at CNN.com, we often have serious, hard-hitting debates in our newsroom about ethics, compelling storytelling, and our responsibility to aid democracy as the fourth estate.

Today warranted no discussion, as we came to a unanimous decision about a very important topic: Donut ratios.
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Breast milk lollipops, cronuts, pizza-delivering drones, Whopper holders - Jeanne Moos explores this week's wackiest food stories.

World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits the Democratic Republic of the Congo in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, June 9, at 9 p.m. ET. Follow the show on Twitter and Facebook.

"Good food is going to be a challenge soon, so we take the opportunity to fill up on what we can," Anthony Bourdain says, fueling up at a local restaurant before leaving Goma. This city in the Democratic Republic of Congo lies at the foot of the Nyiragongo Volcano and has a population of about one million people - many of whom are internally displaced.

Grilled chicken, ugali and piri piri pepper make “a pretty nice meal," Bourdain finds.

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Images taken on a recent Singapore Airlines flight might suggest passengers had become unusually ferocious in their disdain for the onboard meal.

But this was no "Bugsy Malone"-esque food-flinging fiesta.
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In perhaps the first bit of "technological research" to involve flying pepperoni, Domino's has developed a drone capable of delivering pizzas.

While the idea is likely just a PR stunt, a Domino's franchise in the United Kingdom posted a video on Monday of the unmanned "DomiCopter" actually delivering two pizzas in the company's signature Heatwave bags.
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