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.

Not that anyone has anything against flowers, but there are a lot of them out there on Mother’s Day. In fact, About Flowers, an online flower resource created by the Society of American Florists, reports that 38 percent of U.S. adults bought flowers or plants for their mothers on the big day.

Which is why it seems like a good thing to mix it up this year. So many terrific cakes need a good home this Mother’s Day. Here are some excellent options for a wide assortment of moms.

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

May is filled with opportunities to feast, starting with Cinco De Mayo and ending with Memorial Day weekend, the semi-official start of grilling season. It should be a happy, face-stuffing time as we say hello once again to seasonal staples.

But with this upswing in communal eating often comes heated debates about culinary gaffes, as in: You’re doing it wrong!

Here are four food fights in the making - assuming there’s a food snob in the room.
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World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits Tangier, Morocco in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, May 12, at 9 p.m. ET. Follow the show on Twitter and Facebook.

One of the signature photos people always take home with them from Morocco is of heaping piles of spices in a variety of enticing colorful displays. These setups aspire to overwhelm visitors with the enchantment of a new and undiscovered place – and to encourage wide-eyed tourists to part with their dollars.

Diane Rice of Milwaukee, Wisconsin, captured a singular image of one of those remarkably shaped groupings of spice cones, a monument to Morocco's exotic qualities.
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Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. SFA filmmaker Joe York wrote this remembrance of pitmaster Ricky Parker after attending Parker's funeral on Wednesday, May 1, in Lexington, Tennessee.

They buried Ricky Parker yesterday. A few miles down the road from the cinder block pits where he cooked whole hogs for more than half his life, from the sliding glass window where he sold sandwiches, from the creosote-stained door where he hung the “SOLD OUT” sign every afternoon to let the latecomers know not to bother, they gathered to say they were sorry, to say goodbye, to say that they didn’t know what to say.

They dressed him as he dressed himself. In blue Dickies, a tan work shirt with a pack of Swisher Sweets peeking from the breast pocket, and his burgundy and brown ball cap resting on the ledge of coffin, he went to his reward. The only thing missing was his greasy apron. I imagine it hangs on a nail somewhere back by the pits where he left it.
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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.

When it comes to pink wine, there’s one basic thing to know: White Zinfandel is not the same thing as dry rosé. White Zin - and its various blush-wine brethren - is somewhat sweet; when you think of a White Zin, think of the pink hue of cotton candy, and you won’t be far off, tastewise. Dry rosé, on the other hand, is crisp, zesty and not sweet at all.

Unfortunately, the massive popularity of White Zin over the years did a number on people’s perception of rosés in general, sort of the way Jar Jar Binks corrupted the aesthetic legitimacy of the entire Star Wars universe. Thankfully, just as the doofus horror of J.J.B. has ebbed over time, so has the permeating sense that all rosés are sweet.

In fact, dry rosés are an ideal springtime wine. As far as I’m concerned, they’re meant to be drunk outdoors - whether at a picnic, al fresco at a restaurant, or simply on a porch or in a backyard. The longer, sunnier days ask for something in the glass that you can see through; and the light, berry-to-watermelon fruit notes of most rosés taste like springtime too. So, with that in mind, here are a few great bottles to look for.
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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.

For those with a big commitment to Cinco de Mayo, the question is this: Do you wait for Sunday, the actual holiday, to start the celebration, or should you begin Saturday, the cuatro de Mayo?

Tough question that you’ll have to answer yourself. What I’ve got are seven places around the country where you can find a phenomenal margarita and plenty of tequila to toast the holiday, whenever you start the party.
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World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits Quebec in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, May 5, at 9 p.m. ET. Follow the show on Twitter and Facebook.

This week, Anthony Bourdain bundles up - then bundles up again - to head to the Great White North where he finds nostalgia for the cuisine ancienne in the French-speaking province of Quebec. 

Amid the snow, ice fishing, rogue hockey games and beaver snaring, he finds a deeply impassioned community, hell-bent on preserving their francophone identity that is culturally, spiritually and linguistically different from the rest of Canada.

Chef Martin Picard of Au Pied de Cochon, and David McMillan and Frédéric Morin of Joe Beef share their pride and affection for the old world charm of their beloved land and show Bourdain how they honor the tradition of the French table.

As McMillan says, "You always have to travel well and eat properly."

Dive into the food that Bourdain and guests enjoy in the episode:
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Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today's contributor, Emily Wallace, writes about food, art, and design.

The pattern is familiar: a small, circular border hatched with short, shallow lines; an interior ringed with four-leaf clovers. I craned my neck to glimpse a blueprint of one of the world’s best-known designs - that of the Oreo cookie. A copy of the line drawing for its emboss, drafted in 1952, hangs above a closet door in the Chapel Hill home of William J. Turnier.

Turnier handed me a step stool. “His name is in the lower right corner,” he told me. And I climbed up for a look at the print in an attempt to answer one of modern life’s biggest questions—one that had recently appeared as a headline on The New York Times website - “Who Made That Oreo Emboss?” The query, posed by designer Hillary Greenbaum, caught my eye, and I clicked the link in hopes to learn more. What I found near the top of the comments section was Turnier. He appeared as “Bill, Chapel Hill, NC,” and claimed that his father, William A. Turnier, was the artist.
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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.

What do you do if your Amtrak train stalls for hours en route to Washington, D.C.? Most people probably raise a fist to the skies and curse the god of wayward train mechanisms or what have you, but not Paul Goldschmidt. The winemaker for Bordeaux’s Château Siaura recently found himself in this situation, en route to a tasting he was now certain to miss. So what he did speaks well of mankind, or at least of Bordeaux winemakers: He opened all the bottles and did the tasting for his fellow passengers instead. Who apparently were quite pleased with this outcome - I mean, if you can’t have an on-time arrival, at least you can have good wine.
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