We all buy packaged chicken broth of some kind. It's a great short cut if you don't want to make your own stock. However, there are issues. After tasting 8 different kinds, we found a huge variety in quality, taste, saltiness and overall appeal.

I was recently asked to be a judge at The Grate Canadian Grilled Cheese Cook-off and (twist my arm) I agreed. My fellow judges were Toronto Star columnist Corey Mintz and national food editor for the Toronto Sun, Rita DeMontis. Together we were charged with the difficult task of sampling gourmet grilled cheese sandwiches created by top chefs from around the country and selecting a winner.

Read on for the winning recipe...

After years of cupcake fever, there's a new contender for the title of hot new dessert: The whoopie pie - two discs of soft chocolate cake filled with all sorts of exotica, from marshmallow fluff to pumpkin - is making a huge comeback. This recipe comes from Claudia Egger, owner of Toronto's Frangipane Pâtisserie, which (in my opinion) is one of the best pastry shops in town. Besides the all-American whoopie pie, she also suggested a French Custard Tart with Pluots and a vanilla-laced cheesecake, both of which are ideal for using up late-summer fruit like blueberries and pluots (a cross between plums and apricots).

I'm a big fan of hot sauce and this one from local food company Summer Kitchen is a new favourite. When I tasted the Ole! Chilean Hot Pepper Sauce last week I was blown away--and not just by the heat! It has that all-important spicy kick but what I really love about it is the intense fresh flavour. With a lot of hot sauces, the heat overpowers the rest of the ingredients but in this one they shine through. Based on the classic Chilean pebre, which is a spicy salsa, this is wonderful as a marinade for shrimp, chicken or beef and even makes a fabulous dipping sauce.

At this time of year, many New Yorkers head out of town to avoid the heat, leaving the dining scene and its more laid-back attitude to the foodies. Here are three great recipes gleaned from three popular Manhattan restaurants: a Smoked Haddock Tart from Michael Hartnell, the young executive chef at Le Caprice, Meatball Sliders from chef Joey Campanaro at Little Owl, and an Eton Mess, which was the hot dessert at many restaurants in Manhattan.

During the hottest days of summer, the last thing I want to do is slave over a hot stove. Enter this quick and easy no-cook dinner idea from Clarence Kwan, a friend and excellent amateur cook. Just make or buy a bunch of crostini - crisp little toasts - and serve them with a variety of tasty toppings that can be whipped up in a couple of minutes flat. Serve olives, cheeses and some charcuterie to round out your no-fuss feast.

Last week I was honoured to find my name mentioned in a beautiful blog post by Kirk LaPointe (Managing Editor of The Vancouver Sun) about his mother who had passed away that morning. He writes of her influence on his career in journalism and I am honoured to have been mentioned in his touching tribute. Here is an excerpt...

On hot, summer weekends, a large, barbecued brisket is the ideal dish to serve a crowd no matter where you are. Traditionally, it is started and finished on the barbecue, but I wanted to use my gas grill to bring about the luxurious taste and texture of a slow-smoked barbecued brisket. The homemade rub and sauce only enhance the flavour. Serve the meat with Mustardy Potato Salad, Green Bean and Cherry Tomato Salad as well as soft rolls and some coleslaw. Finish off your meal with prairie-evoking Blueberry Squares for dessert.

This simple summer menu highlights the best of July's bounty. Lettuce and salad greens are all over the markets right now--try using them in a full-flavoured salad with fried bread and anchovies. Peas are also in season this month, making them a perfect side for the barbecued chili-rubbed chicken on this menu. And although sour cherries are ripe and ready at the market, the cherry galettes featured here call for sweet cherries. Mix them with pomegranate juice or sour cherry juice for amazing tang and flavour.

This week's reader letter is one that I received in the spring following a column I wrote about wild leeks. Reader Dougal B. who owns property on Manitoulin Island alerted me to a serious situation that is putting this beautiful and delicate ingredient at risk. Read on to learn more about the state of wild leeks and why we may not be able to enjoy them for much longer...

In a nod to our cousins south of the border, here is a summer menu of American classics just in time for barbecue season. Ribs are a must and my favourite take is Sticky Ribs with Honey-Balsamic Glaze served with a refreshing Corn and Tomato Salad. And for dessert, Raspberry Shortcakes! Strawberry shortcakes are more traditional, but with local strawberries reaching the end of their season, I think you'll love my raspberry version, made with buttermilk scones and a mint-citrus berry glaze.

This week's reader letter is from Dorothy H. from Exeter in Huron County who wrote to me via email of her culinary quest to cook every recipe in A Year in Lucy's Kitchen. She describes it as "a combination of A Year in Provence and Julie and Julia, only a lot more fun," which I take as a huge compliment. Here is her lovely letter:

Summer is special, but summer in the Mediterranean is especially so. To conjure its languid nights and delicious cuisine, here is a dinner menu featuring the region's flavours. To start, a Spinach Bouillabaisse made with saffron gives the soup a whole new dimension, while the inclusion of sorrel, readily available in both the garden and the markets, provides a lemony lift. The chicken dish is inspired by an outdoor lunch I had when I was last in Provence; it was served with a simple salad and grainy bread. And for dessert? A Rhubarb and Strawberry Crunch, perfect for this time of year.

Andrea S. wrote to me this week about her and her husband's trip to Rome and their experience at one of my favourite restaurants there, Trattoria Monti, which I wrote about in a recent Globe & Mail column, as well as on this website. I love to receive letters and emails (and tweets!) from my readers but am always especially thrilled when a restaurant recommendation of mine is a hit with a fellow food lover. Trattoria Monti truly is a special gem and I hope more lucky travelers will have the opportunity to eat at this charming restaurant. Here is her letter:

This summer, we'll be hosting some big crowds for barbecue season and to make things easier for myself, I'll be putting together big family platters. Hamburger platters are always a hit and should include juicy burgers along with your favourite homemade condiments. For those who don't eat meat, you can also assemble a fish platter. Salmon burgers are great and our own native pickerel works really well on the grill. To cap the meal off, put together an indulgent dessert platter offering brownies, ice cream and various toppings. Include treats such as Smarties, nuts and chocolate sprinkles for the kids.

In February, my husband and I decided to escape the winter and flew off to Rome, where, ironically, it snowed for the first time in 25 years. Still, it was a wonderful week of relaxation, inspiration and, of course, eating. The food was local, simple and delicious. Most Romans eat pasta at least once, if not twice, a day. The city also enjoys superb seafood, much of which comes in fresh from Sicily. While there is sophisticated food in Rome, the local cuisine is mostly predicated on family dining.

No longer reserved for practitioners of molecular gastronomy alone, the whipper has become a must-have gadget in any creative kitchen. Mosa makes some of the best whippers on the market and although they are often called cream whippers, you'll find they're useful for more than just perfectly whipped cream. Adventurous cooks can experiment with foams, airs, clouds and other ElBulli inspired creations. I use them to make elegant mousses and light-as-air sauces... besides, they are great fun! From $64.99 to $209.99 for professional models, available in specialty kitchen stores across Canada. For your nearest retailer call 1-866-306-3672.

Beer is a summer entertaining staple, but what kind of food do you serve with it? This eclectic menu features dishes that make great companions to beer, including Roasted Asparagus with Remoulade Sauce, Grilled Bombay Chicken served with Grilled Potato and Cauliflower Curry, and for dessert Grilled Nutella and Banana Bread Sandwiches. When it comes to beer, I personally like wheat beers, which not only complement a meal, but are also good to use in cooking, especially desserts: Their slight sweetness can enhance the flavour of fare such as muffins and beer breads.

Treating mom to a homemade afternoon tea can be more fun and intimate than taking her out for brunch or preparing a large dinner. And it needn't be fussy either. For this menu, I offer two new takes on party sandwiches: Smoked Salmon with Watercress Cream and a crowd-pleasing Prosciutto with Fig and Goat Cheese roll. As a complement to the savouries, make some scones to serve with cream and strawberry jam. Finish off with our Pistachio Cake garnished with pansies.

The ultimate hand/stick blender, the Bamix is more powerful than many of the mixers on the market today. I absolutely love mine--it does a splendid job of pureeing, frothing and even whipping cream. It has 3 interchangeable heads, which can be used for chopping as well. One caveat: make sure you unplug it before removing the blades--there is no safety catch on this one as there are sometimes on others. And removing the blades can be a bit tough (but not impossible) if food gets inbetween the shaft and blade. It is a bit on a the pricy side, but if you are a busy home cook, it's worth the money.