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The deep dish: Breast milk ice cream backlash; does (wine glass) size matter?

A roundup of delicious food news from around the Web.By Diana MarkoI blogged last week on the breast milk ice-cream popping up in the UK. Now some breaking news: If you felt a little weird about it, you weren't alone. The ice-cream has been confiscated amid concerns about the safety of consuming food produced from human body fluids.Pear and arugula; pork and apple; Brussels sprouts and pistachio.

A roundup of delicious food news from around the Web.

By Diana Marko

I blogged last week on the breast milk ice-cream popping up in the UK. Now some breaking news: If you felt a little weird about it, you weren't alone. The ice-cream has been confiscated amid concerns about the safety of consuming food produced from human body fluids.

Pear and arugula; pork and apple; Brussels sprouts and pistachio. Flavors come together in many unexpected ways, and might leave you feeling like a plain Jane in the kitchen if all you've mastered is tomato and cheese. Who thinks of these combinations and how do you know what will work? Food Spring takes a look at some flavor pairing trends expected to be big this year -- along with a couple of recipes to get you started.

You’ve heard the adage, "never trust a skinny chef." Really though, one might argue that if a chef produces great food, it's meant to be savored and appreciated, not scarfed down in huge quantities. On the other hand, if your profession is to cook and taste all day long, you might pack a few pounds. After seeing himself as a "fat guy" on TV, chef Anthony Sedlock decided to take some serious action. By going organic and changing the way he cooks, he's a skinny chef to be trusted.

Cracked, stone ground, 7-grain, 8-grain, 10-grain: Which is the healthiest bread? Just tell me and I'll buy that. Apparently "wheat flour" does not mean 100% whole wheat. Women's Day untangles the lingo to help us know what to look for when shopping for our favorite carb.

I enjoy wine, but I enjoy the presentation even more so. I am filled to the brim with joy when I see a restaurant serving their vino in a tall lovely wine glass. I am also horribly disappointed when they bring by the small, plain, short glass. I think it tastes better in the big glass but my preferences aside, I wonder, does the glass actually matter? What else have you wanted to know about wine? The Huffington Post answers your questions.