• The Huffington Post: Being a Star judge and a Food Network executive is not as glamorous as you might think.

• Tasting Table:  Don’t forget dessert. Presenting 2012′s best pastry chefs from across the country and their breathtaking sugar creations.

• ABC News: Walmart’s decision to simplify healthy choices for consumers with “Great for You” labels has nutritionists skeptical.

• Wall Street Journal: You like goat cheese, but how about goat meat? Find out if you’ll like it and why it’s becoming more popular among chefs.

• PCWorld: The popular food app Foodspotting gets a revamp and becomes something more useful for your taste buds.

Which sounds tritely New Age-y, but really is the key to Chinese cuisine.

Because as with so much of Asian cooking, the blend of seasonings known as five-spice powder is intended to trigger a sense of balance in the mouth and nose.

How? A careful selection of spices that simultaneously hit notes of warm and cool, sweet and bitter, savory and searing.

Because that’s what you get with five-spice powder, a mix of fennel seeds, cinnamon, cloves, star anise and Sichuan peppercorns.

Like spice blends around the world, the proportions of those ingredients vary by region in China, but some variant of it is used throughout the country.

That robust profile of flavors makes it a natural for roasted and grilled meats. In fact, some argue five-spice powder was the original dry barbecue rub.

Five-spice especially enhances fatty meat, and often is used with duck (and is combined with soy sauce to give Peking duck its characteristic flavor and color).

Likewise, the sweet-and-spicy notes play well with pork (fried, braised and otherwise), and even is sprinkled on fried peanuts as a snack.

But that diversity of flavor also makes this a versatile seasoning. It is equally at home on roasted vegetables and tofu dishes.

So what should you do with it?

• Um, best steak rub ever? Rub it on steak tips, then refrigerate them for a day or so. Toss them on the grill and pair with beer.

• Blend it with kosher salt, then sprinkle it on hot buttered popcorn. Even better — use ghee instead of butter.

• Substitute it for the seasonings in your favorite meat-based chili.

• Blend five-spice powder with salt, then rub the mixture both under and over the skin of a whole chicken for roasting.

• Speaking of chicken, mix five-spice powder into the batter of fried (or even baked “fried”) chicken.

• Blend five-spice powder with olive oil, then toss shrimp in it for grilling.

Five-Spice Roast Beef Tenderloin

The beef should be rubbed with the spice blend at least an hour before cooking. But if you want to get a jump on things (and really let the flavors sink in), do it up to two days in advance, then loosely cover and refrigerate.

Start to finish: 3 hours (15 minutes active)
Servings: 8

2 tablespoons olive oil
1 tablespoon five-spice powder
½ tablespoon garlic powder
1 tablespoon kosher salt
½ tablespoon ground black pepper
2 (2-pound) beef tenderloins
2 large yellow onions, chopped
2 large carrots, chopped
4 cloves garlic, chopped
2 cups beef stock
1 cup red wine
1 tablespoon Wondra instant flour

In a small bowl, mix together the oil, five-spice powder, salt and pepper.

Use paper towels to pat dry the tenderloins, then rub them all over with the spice blend. Set on a plate, cover loosely with plastic and refrigerate for at least 1 hour, or up to 2 days.

An hour before you are ready to roast, remove the tenderloins from the refrigerator and let warm slightly at room temperature.

Heat the oven to 375 degrees F.

Lightly coat a roasting pan with cooking spray. Scatter the onions, carrots and garlic in the pan, then set a roasting rack above them.

Set the tenderloins on the rack and roast for about 40 minutes, or until the beef reaches 120 degrees F for rare. Remove the rack from the pan, cover the meat with foil, then set aside to rest for 10 minutes.

Meanwhile, set the roasting pan over a medium-high burner (or two if easier). Add the stock and wine and bring to simmer, scraping the bottom of the pan.

When the liquid has reduced by about half, strain it and discard the solids. Return it to the pan and sprinkle in the Wondra. Heat until thickened.

Slice the beef and serve with the pan sauce.

Nutrition information per serving (values are rounded to the nearest whole number): 340 calories; 110 calories from fat (30 percent of total calories); 12 g fat (4 g saturated; 0 g trans fats); 120 mg cholesterol; 9 g carbohydrate; 46 g protein; 1 g fiber; 870 mg sodium.

J.M. Hirsch is the national food editor for The Associated Press. He is the author of the recent cookbook High Flavor, Low Labor: Reinventing Weeknight Cooking. He also blogs at LunchBoxBlues.com.

5. Pork Tenderloin With Seasoned Rub (pictured above) — Equal parts garlic powder, oregano, thyme, cumin and coriander complete Ellie’s herbaceous dry rub.

4. Mushroom-Stuffed Pork Tenderloin — Sautéed cremini mushrooms, breadcrumbs and garlic are easily stuffed in butterflied tenderloins.

3. Balsamic Roast Pork Tenderloins — Rachael’s flavor-packed pork features lean tenderloins that are coated with tangy balsamic vinegar, injected with cracked garlic and covered with fresh rosemary and thyme.

2. Herb-Marinated Pork Tenderloins — Ina allows her tenderloins to marinate overnight in a lemon-garlic-herb mixture, so that they can adopt those rich, bold tastes.

1. Pork Tenderloin — This Cajun-rubbed tenderloin is baked, stuffed with a cheesy sun-dried tomato-spinach mixture and quickly grilled until cooked.

Photograph by James Wojcik

Since I can’t get in a time machine and fast forward to spring, I decided it was time to get creative and work with what I had before me. Into my bag went a big bundle of carrots. Then they sat in the bin for a week. A whole week — thank heavens root vegetables are resilient and forgiving. I originally picked them up since they’re one of my daughters’ favorite vegetables. The problem is I tend to fall back on standard serving ideas, like simply roasting them or cutting into sticks to pair with dip. Not bad, but certainly a one-way ticket to boredom if done too frequently.

What I finally settled on was a soup, and a glorious one at that. I used up leftover fennel from the fridge, and even added a hint of citrus to pull the flavors together. I can’t share this recipe with you just yet, as it’s for a cookbook I’m working on, but the real goal here was to share the news that carrots can be fun and exciting once you look at them in a new light. Here are a few of my new favorites to get you started and Guy’s take on Ginger Carrot Soup (pictured above).

Related Links:

Carrot Relish

Light Carrot Ginger Dressing

Prosciutto & Carrot Bundles

Mashed Sweet Potatoes and Carrots

Jennifer Perillo is a recipe developer and food writer living in Brooklyn, N.Y. Her recipes and tips for feeding families homemade meals are a regular feature in Working Mother magazine, where she’s the consulting food editor, as well Relish Magazine, Parenting, Kiwi and her blog, In Jennie’s Kitchen.

South

CHOCOLATE BUFFET
Four Seasons Atlanta
On Fridays in March, the Four Seasons’ restaurant, Park 75, rolls out an over-the-top, all-you-can-eat chocolate buffet, and there’s usually a line out the door. The menu includes endless chocolate creations: brownies, chocolate-dipped macaroons and more. $30 for buffet; room rates start at $400 per night; 75 14th St. Northwest; fourseasons.com/atlanta

GIANT MILKSHAKE
Chick & Ruth’s Delly, Annapolis, MD
The 6-pound milkshake here was supposed to be a dessert for sharing, but customers started ordering one per person and trying to finish the shake alone. (It contains a half gallon of ice cream!) Now the milkshake challenge is official: Consume one in less than an hour and you’ll join hundreds of champions on the restaurant’s website. $18; 165 Main St.; chickandruths.com

CHOCOLATE FOR BREAKFAST
Wagon Wheel, Greenbrier, AR
This is the place to try an unusual Arkansas specialty: biscuits with chocolate gravy. The dish is exactly as it sounds — two biscuits topped with a sweet gravy made of chocolate and cornstarch. Wagon Wheel is just off Highway 65 on the way to Branson, Mo., so lots of out-of-towners stop in to taste this quirky dish for the first time. $3 for a full order, $2 for a half order; 166 South Broadview St.; 501-679-5009

LOCAL FLAVOR – GOO GOO CLUSTERS
Goo Goo Clusters were invented in Nashville 100 years ago, and they’re still sold all over town. An iPhone app called “Goo Goo Finder” will help you track down the nearest location. googoo.com

CHOCOLATE HISTORY
Colonial Williamsburg, Williamsburg, VA
In the 18th century, chocolate bars weren’t snacks — they were a delicacy, intended to be melted for drinking. Back then, turning raw cacao beans into one pound of chocolate could take all day. You can see a reenactment on the first Tuesday of the month from September through June. (Why no summer shows? Experts think colonists likely didn’t make chocolate in July and August.) Free admission with $19 to $38 tickets to Colonial Williamsburg; 101 Visitor Center Dr.; history.org

MONK-MADE FUDGE
Abbey of Gethsemani Homemade Fudge, Trappist, KY
When the Trappist monks settled in the hills of central Kentucky in 1848, they supported themselves by farming. Now they sell fruitcake, cheese and, best of all, homemade fudge. The monks make it daily in eight flavors, including Kentucky-themed chocolate bourbon and mint julep. It’s sold online, but we recommend stopping by in person and hiking the abbey’s trails. $22 per pound; 3642 Monks Rd.; gethsemanifarms.org

CHOCOLATE TASTING
Whetstone Chocolates Factory, St. Augustine, FL
This spot calls its hour-long factory tour a “tasting tour” because you get to try so many treats along the way. Among the samples: 72-percent cacao chocolate (it’s intense!), roasted cacao nibs and Whetstone’s famous chocolate seashells. $7 for adults, $5 for children; 139 King St.; whetstonechocolates.com

Northeast

CHOCOLATE MOOSE
Len Libby, Scarborough, ME
No trip to Maine would be complete without a moose sighting, and stopping at Len Libby guarantees you’ll see at least one: a 1,700-pound, life-sized moose named Lenny that’s made of milk chocolate. You can’t take a bite of his antlers (just about everyone asks), but you can eat as many of the one-pound versions as you’d like. $19 for a one-pound chocolate moose; 419 U.S. Route One; lenlibby.com

CHOCOLATE VILLAGE
Daffin’s Candies, Sharon, PA
The chocolate kingdom inside this supermarket-sized store is filled with castles, animals, even a moving Ferris wheel — all made of milk chocolate. Two Sundays before Easter (March 25), the factory is open for tours — and lots of free treats. Store located at 496 East State St., Sharon, PA; factory located at 7 Spearman Ave., Farrell, PA; daffins.com

CHOCOLATE SIGHTSEEING
Chocolate Trolley Tour, Boston
On this three-hour ride, tour conductors give a history lesson on Boston specialties like Toll House cookies and Boston Cream Pie as you travel from one chocolate tasting to the next. Guides ask chocolate-trivia questions along the way and award you with a diploma from the “Institute of Chocology” at the end. $80 per person; 3 Park Plaza; 617-269-7150

LOCAL FLAVOR – PEANUT CHEWS
These popular Philadelphia candy bars were originally created as military rations during World War I; today they’re sold at almost every pharmacy and supermarket in town. justborn.com/peanut-chews

MEGA CANDY STORE
Chutters, Littleton, NH
How much candy do you need to stock the world’s longest candy counter? Ask the folks at Chutters: Their 112-foot counter holds about 600 jars full of candies and chocolate bars — and that doesn’t even count the truffle and fudge selection. The milk chocolate fudge is a must-try. 43 Main St.; chutters.com

EDIBLE FACIAL
The Spa at the Hotel Hershey, Hershey, PA
We’ve heard of chocolate spa treatments, but never edible ones. Here, customers can lick their lips after a chocolate mask is applied. Other chocolate services include a cocoa bath, a sugar scrub and a mud wrap. Chocolate services start at $50, room rates start at $259 per night; 100 Hotel Rd.; chocolatespa.com

GIANT COCOA POD
Jacques Torres Chocolate, New York City
Renowned chocolatier Jacques Torres is so obsessed with chocolate, he designed his West Village shop to be brown and oval-shaped, so you feel like you’re stepping into a cocoa pod. Sit in the café with a chocolate croissant and hot chocolate and watch the candy-making in action. 350 Hudson St.; mrchocolate.com

West

CHOCOLATE LOVER’S GARDEN
Chocolate Flower Farm, Langley, WA
Everything grown in this 8-acre garden is chocolate themed, including 6-foot brown sunflowers, chocolate-colored corn and cocoa-scented blossoms. The farm is open from April to September, but the store in town, stocked with fun chocolate gardening supplies, is open year-round. Free admission; garden located at 5040 Saratoga Rd.; chocolateflowerfarm.com

COLOSSAL CHOCOLATE FOUNTAIN
Bellagio Resort, Las Vegas
The Bellagio’s chocolate fountain set a Guinness World Record when it was built in 2005: It’s more than 26 feet tall and circulates nearly two tons of melted chocolate. It’s enclosed in glass (sorry, no dipping!), but Jean-Philippe Pâtisserie is right next door to satisfy cravings. Rooms from $159 per night; 3600 Las Vegas Blvd. South; bellagio.com

LOCAL FLAVOR – ROCKY ROAD
Try a Rocky Road candy bar when you’re in the area: The chocolate-covered cashew-and-marshmallow treats, invented in California in 1950, are still a West Coast favorite. annabelle-candy.com

CHOCOLATE BINGE
Oregon Chocolate Festival, Ashland, OR
The first weekend in March means one thing in Ashland: chocolate. A ticket to the town’s annual chocolate festival buys two days of chocolate-themed seminars and classes, and practically unlimited sampling. “People really leave in a chocolate coma,” says organizer Karolina Wyszynska. $20 per ticket; 212 East Main St.; ashlandspringshotel.com

TOP-SECRET CANDY BARS
Ethel M Chocolates, Henderson, NV
The candy-making execs at Mars are normally as tight-lipped as Willy Wonka about their upcoming products, but at this chocolate factory, about 20 minutes from the Vegas Strip, you can check out some products before they hit shelves. The Ethel M company store stocks small-batch items produced on-site before Mars decides whether to roll them out. You can also see chocolate-making in action on the factory tour. Free tour; 1 Sunset Way; ethelm.com

DECORATING MEGASTORE
Spun Sugar, Berkeley, CA
This candy-supply superstore has everything you need to turn your kitchen into a chocolate factory: thousands of molds, every shade of food coloring, plus garnishes like edible glitter. The main attraction is the Wall of Chocolate, which holds just part of the store’s 5,000-pound stash of chocolate. 1611 University Ave.; spunsugar.com

ALL-CHOCOLATE DINNER
The Grill at Hacienda del Sol, Tucson, AZ
Chefs at this Southwestern restaurant host a chocolate-themed dinner every few months, and they’re thinking way beyond molé. Past menus include scallops in a white chocolate sauce and dark chocolate-marinated beef. The next dinner is scheduled for March 17. $50 for a four-course meal; 5501 North Hacienda del Sol Rd.; haciendadelsol.com

Midwest

CHOCOLATE-COVERED EVERYTHING
Carol Widman’s Candy Company, Fargo, ND
You won’t believe what this place dips in chocolate: olives, jalapeños and, best of all, potato chips (aka Chippers). Ask for a sample! 4325 13th Ave. South; carolwidmanscandy.com

KOOKY CHOCOLATIER
Northern Chocolate Company, Milwaukee
Jim Fetzer is the real-life chocolate-shop version of Seinfeld’s “Soup Nazi.” His mandates: no fur, no cell phones and no unaccompanied children. “It can be horrific or it can be fabulous coming here, depending on what mood I’m in,” Fetzer says. If he lets you in (you have to buzz and meet his standards to gain entry), try the mint meltaways. 2034 North Dr. Martin Luther King Dr.; 414-372-1885

HOTEL FUDGE SHOP
Murray Hotel, Mackinac Island, MI
Mackinac Island has seven fudge shops on its 4.4 square miles, earning it the unofficial title of fudge capital of the world. Stay at the historic Murray Hotel, home to the biggest fudge selection in town. Fudge, $13 per pound; rooms from $89 per night, mid-May through October; 7260 Main St.; mymurrayhotel.com

CULT COOKIES
Bradley Center, Milwaukee
When Frontier merged with Midwest in 2010, frequent fliers wondered what the name change would mean for Midwest Airlines’ beloved chocolate chip cookies. Frontier still offers them — but you can also get your fix on the ground at Milwaukee basketball and hockey games. Wisconsin’s Sendik’s Food Markets also sell the dough. $3.50 per cookie; 1001 North 4th St.; bradleycenter.com

DESSERT AS BOOZE
Baileys’ Chocolate Bar, St. Louis
In most bars you’re lucky to find one chocolate cocktail on the menu, but at Baileys’ Chocolate Bar, you can choose from dozens. In addition to chocolate beer, chocolate port and a Chocolate Stout Shake, Baileys’ has a separate chocolate martini menu with 15 options. 1915 Park Ave. (in Lafayette Square); baileyschocolatebar.com

SWEET ARTWORK
Long Grove Confectionery Co. Factory, Buffalo Grove, IL
This isn’t your average chocolate-factory tour: A 2,500-pound chocolate Statue of Liberty greets you in the lobby, a 500-pound chocolate Santa sits in the theater and the hallways are lined with art — eight Monets and one Seurat made of chocolate. $2 per person for a tour (free on weekends), weekday reservations required: 888-459-3100; 333 Lexington Dr.; longgrove.com

LOCAL FLAVOR – TWIN BING
Grab an Iowa-made Twin Bing from a local store. Each pack comes with two chocolate-and-peanut-coated cherry nougat treats. palmercandy.com

CHOCOLATE SLICE
Amore Chocolate Pizza Company, Leawood, KS
You won’t find any pepperoni or Parmesan in this pizza joint: Owner Annette Cook makes her pies out of chocolate. She opened the shop two years ago after friends raved about her fun twist on pizza — a puffed-rice cereal, marshmallow and chocolate base with coconut and white chocolate “cheese.” The shop sells several varieties. Chocolate pizzas starting at $3; 4821 West 117th St.; amorechocolatepizza.com

Each episode is themed to showcase Trisha’s down-home recipes with her friends and family. Sit in on Sunday supper or watch as she plans a family reunion barbecue in Nashville.

Tell us: Will you watch Trisha’s new series?

Not just for breakfast anymore, eggs are a filling, go-to lunch and dinner option that can be ready to eat in mere minutes. Instead of simply scrambling or frying, try baking them atop sautéed squash and scallions with jalapeno and nutmeg. Sprinkle the skillet with pepper jack cheese before you put it in the oven to ensure decadent eggs and a richly satisfying dish.

Boasting beets, carrots, potatoes and fresh herbs, Food Network Kitchens’ Root Vegetable Hash With Horseradish Cream is a hearty side to round out the meal.

Get the recipe: Skillet Eggs With Squash from Food Network Magazine

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

1. Food that is easy to eat

2. Food that is delicious

No one is counting calories or worried if someone eats with their hands, it’s just all-out food fun.

I made these cupcakes with that in mind. They’re easy to make, so if you’re still looking for a last-minute dessert that you can make for your party, this one is a crowd-pleaser. I wanted to personalize them for the big day, but still make something that people can stuff in their mouth on a moment’s notice if the referee makes a horrendous call.

To make these cupcakes you will need:

1 batch of vanilla cupcakes, can use your favorite box mix or make them from scratch with this recipe.
1/2 batch Quick Vanilla Buttercream
Wilton’s grass tip #233
Green food coloring
1/2 cup chocolate chips (I used semisweet)
1/4 cup white chocolate chips
Disposable plastic pastry bags (you can also use a zip-top baggie)

Make cupcakes and allow them to cool to at least room temperature. Prepare buttercream, then add green food coloring. Attach tip securely to pastry bag and fill with green buttercream. Using very quick, short motions, pipe out “turf” or “grass” onto cupcakes.

A great tip when piping chocolate is to use a template. Using a Sharpie or marker on a piece of white paper, draw out your footballs and words. Place the paper underneath a piece of parchment or wax paper so that you can still see your drawing.

Place chocolate into disposable plastic pastry bag and melt in 30-second intervals. Check chocolate after every 30 seconds. When chocolate is mostly melted, remove and massage briefly. Cut off a very small tip of the bag and begin to pipe chocolate right onto parchment or wax paper.

Melt white chocolate in disposable plastic bag in 30-second increments until almost melted. Remove from microwave and cut off small tip. Begin to pipe details onto footballs and shoelaces.

Place chocolate in freezer for 2-3 minutes or in refrigerator for 15 minutes. When chocolate is firm you can insert into cupcakes.

Serve and enjoy.

Amanda is a wife, mom, baker and creative force behind iambaker.net. She homeschools her four children, lives in the land of 10,000 lakes and is self-appointed president of the Committee to Get Ina Garten on Twitter. (Amanda tweets at @iambakertweets)

Have you heard? This Sunday is the Super Bowl. We have wing, nacho and chili recipes galore, all to ensure that your Big-Game Bash will not leave you fumbling in the kitchen. But what if you’re not a sports fan or simply prefer to stay away from those deliciously decadent dishes? Then this weekend, the name of the game is rich, hearty, bold-flavored soups instead. Below, check out a few of our most super bowls of soup, perfect for game day or any other.

With buttered croutons, rustic potatoes, salty bacon and a generous splash of cream, Food Network Magazine’s Potato-Leek Soup With Bacon is a no-fail recipe that is ready in only 40 minutes. Pureeing just half of the soup is an easy way to ensure the broth’s smooth consistency while preserving its chunky texture.

Though Ellie Krieger lightens up traditional Tomato-Tortilla Soup by cooking with chicken broth instead of heavy cream, her recipe from Cooking Channel promises classic flavor from lime juice, sautéed garlic and plenty of tomatoes. For a crispy, crunchy touch, garnish with golden tortilla strips before serving.

Sure, you may be more interested in the commercials or halftime show than you are in any field goal or touchdown, but that doesn’t mean you can’t pay homage to the New York Giants and New England Patriots by serving up Fish Chowder, a bowl both Northeast-based teams are famous for. Though chowder is often made with clams, Food Network Magazine’s recipe (pictured above) boasts whitefish, smoked trout and a sprinkling of bacon.

Food.com’s vegetarian Moroccan Lentil and Chickpea Soup is thick, meaty and overflowing with good-for-you ingredients, including brown lentils, chewy chickpeas and fresh vegetables. A combination of turmeric, cinnamon, ginger and a few shakes of hot sauce guarantees a savory, spiced soup that is bursting with warmth.

Create your own perfect bowl by choosing from a range of veggies to add to Cooking Channel’s Curried Coconut Vegetable Noodle Soup (pictured above). This Asian-inspired recipe features hints of sweetness from its coconut-water base but maintains subtle heat, thanks to a chopped jalapeno pepper and chile-dusted noodles.

Visit Food Network Magazine for recipes for 50 Soups and more.