Want to find out how you did on yesterday's visual-foodie test? Here are the answers, and the accompanying zoomed-out pics.

1. How ya like them apples?

More answers after the jump.

If you're planning a trip to Burgundy, France, or just enjoy looking at jaw-dropping travel photos of wineries, farmers' markets, castles, and horses, check out the new Burgundy travel guide from Epicurious's sister site, Concierge.

For more on what and where to eat in the region, see Epi's own Burgundy culinary travel guide. Plus, see the French recipes and cooking videos in our Around the World in 80 Dishes series.

And speaking of happenings in France, congrats to Team Garmin-Slipstream, who are featured in our Energy Food story,  for a great performance in today's stage of the Tour de France.

Photo by Alison Harris

Have video camera, will travel. That's what Epicurious told celebrity chefs Joël Robuchon and Daniel Boulud. Lucky for us and video viewers at home, they let us inside the kitchens of their award-winning Las Vegas restaurants to make our new feature Joël Robuchon and Daniel Boulud Brasserie: Las Vegas Video Exclusives. Our videos include chef interviews, kitchen tours, and cooking demos.

For more on eating in Sin City, be sure to check out our Essential Restaurant Guide to Las Vegas. To plan a great Las Vegas trip, see the Las Vegas Travel Guide from our sister site Concierge.com, as well as vegaschatter.com.

Good Looking, Talented, and a Good Tipper: After a screening of "Public Enemies" with co-star Marion Cotillard, Johnny Depp leaves $4,000 tip after a meal at Gibson's Bar and Steakhouse in Chicago. (Maybe Esther Sung will see if she can get in a shift or two there while she's in Chitown.)

Who Says French Fries Aren't a Work of Art? Spud lovers take part in the french-fry sculpting contest. No word on whether you'd allowed to use ketchup.

More Food News after the jump.

The pairing of "dog" and "food" doesn't usually thrill me. But on Friday, June 26, I might make an exception.

Tomorrow is officially Take Your Dog to Work Day, a nice idea though I think my dog (Chloe the pug, pictured) would probably squeak and stare at me to the point of distraction. Instead of introducing her to my office and co-workers, I'll be taking her out to dinner. Esser Vineyards, run by two generations of dog lovers, has launched a canine-friendly, charity-aiding "Take Your Dog To Dinner Night" program with help from Pet Sitters International, and pet food maker Weruva. Here are the details:

1)   They organized a list of dog-friendly restaurants nationwide that will participate (nice idea, not really a useful compilation of places last I checked)
2)   A portion of the evening's proceeds go to local shelters or animal rescue operations
3)   The winery is donating bottles to be served at each participating restaurant
4)   Weruva Pet Foods is donating a meal for your four-legged friends

Note: I couldn't decide how to end this post. So please help me choose a kicker. A worthy pet project, to be sure? Doggone good idea? If you can't lick 'em, join 'em?

Epicurious folks are a pretty knowledgeable bunch when it comes to eats. I mean, if I've got a question about creating a roux, or flambeing a duck, I know I can toss the question out in Epi and get a speedy and accurate answer from people who've done it themselves.

But how good are you all when it comes to naming what food you're looking out without hints or context? Take this Name That Food! photo quiz, and see how you do

Let's start off with a couple easy ones ...

Food Photo No. 1:
 

More Name That Food! after the jump.

1. What should the new name of the Epi-Log food quiz be? ("Contemporary Comestibles Quiz" has that nice alliteration thing going on, but "comestibles" isn't a great word for SEO.)

_______________

2. What did loudmouthed food personality Gordon Ramsay compare an Australian television interviewer to at the Melbourne Good Food and Wine Show, earning a rebuke from the Australian prime minister?
a. a New Zealander
b. Rachael Ray
c. a pig
d. Adolf Hitler

More food quiz after the jump.

I'll be heading to Greece for my honeymoon next month, and I'd love to pick the collective brains of the Epi community: Where should I eat? What local specialties are not to be missed? Here are a few notes on my itinerary and what I've planned so far:

Crete: We'll be staying in Elounda, on the east side of the island, and visiting the capital of Iraklion. In our culinary travel story on Greece, food writer Aglaia Kremezi recommends Elia & Dyosmos restaurant in Iraklion for native specialties such as wild greens and artisanal goat cheese. I've read that snails are also a local favorite, and our sister site Concierge recommends the waterfront taverna Ferryman in Elounda.  Any other places or dishes that I should be sure to try?

Santorini: I've heard that 1800 Restaurant, in the northern village or Oia, is fantastic: traditional Greek food given a creative, contemporary spin in a refined setting. We're also been told to check out the cave taverna by the ruins of Akrotiri. Anyone have an opinion on these spots or others?

Peleponnese: We'll be staying in Dimitsana, in the center of the peninsula, and doing day trips to Olympia, Mycenae, Epidaurus, Corinth, and Mystra. Doesn't seem like there are any high-profile restaurants in this area, but we're hoping to find some local standouts. Anyone want to recommend great lunch or dinner options?

Athens and environs: We've made a reservation at Varoulko, the first Greek eatery to earn a Michelin star for the native cuisine. Unfortunately, some of the other restaurants we're interested in, such as Hytra, are closed for the summer.

We'll be sure to scope out the cafes, tavernas, and ouzeries in Plaka and the other central neighborhoods—anyone have a strategy for finding the gems amid the tourist traps? Besides ouzo, we've also heard that coffee drinks such as the frappé and the freddo should definitely be sampled.

And finally, we'll be doing a day trip from Athens to Delphi. We've heard that the drive on the old road through the mountains is stunning, and supposedly there's a taverna on the way that has amazing roasted whole lamb. If anyone knows the name, we'd love to get it!

Thanks in advance everyone!

I'm in London this week, and last night I had the opportunity to eat at the divine St. John restaurant, Fergus Henderson's much-lauded "nose-to-tail" spot.

While I don't consider myself a picky eater, I've never really gotten into offal. Well-prepared organs are delicacies that many people love (and you offal fans out there should know: your passion can be intimidating). But for whatever reason, I never seem to order it...there just always seems to be something better on the menu.

But when you're in the temple, it seems to me you ought to worship. So at St. John's, my friend and I ordered, well, pretty much one of everything. (And the restaurant actually offers plenty of options for folks who aren't, let's say, adventurous enough to eat ox heart.) Bone marrow spread on house-made bread with a delicious parsley salad and crunchy rock salt. Middlewhite with a tangy, mustardy, can't-stop-eating-it dandelion greens salad. Braised squid with leeks that I think actually made me shout out loud: firm and savory, and not the least bit chewy like calamari tends to be.

My favorite dish, though, was the one I expected to like the least: Chitterlings with lentils. Now, for you offal devotees, pig intestines may be as workaday as PB&J, but as an offal newbie, I can say I never expected anything to taste so delicious. Kind of like bacon...but better. Way better.

We also ordered house-made madeleines, but it's a testament to how well we ate that I was too stuffed to do anything but save them for breakfast.

1. Where did fast-food workers set three Guinness world records in a single day recently?
a. Burbank, Calif.
b. Singapore
c. Kuwait
d. Oak Brook, Ill.

2. What did the sign say over a car that smashed through the wall of a Manchester, Conn., Taco Bell Wednesday night?
a. Make a Run for the Border
b. Drive-Thru Open
c. Think Outside the Bun
d. Come and Get It!

More questions, and the answers, after the jump.