Which is healthier? Margarine or butter? Liquid margarine is a healthier option, but if truth be told, neither is good for you.

Butter contains saturated fat, while nearly all margarines contain some saturated fat and trans fatty acids. Recent studies on the potential cholesterol-raising effects of trans fatty acids have raised public concern about the use of margarine. On the other hand, butter is unhealthy because it is made from animal fat and contains cholesterol and high levels of saturated fat.

Since most margarines are made from vegetable oils, they contain no cholesterol, says the Mayo Clinic's Martha Grogan, M.D., a consultant in the Division of Cardiovascular Diseases and assistant professor of medicine at Mayo Medical School. "Margarine is higher in 'good' fats, which are polyunsaturated and monounsaturated, than butter is," she adds. "These types of fat help reduce low-density lipoprotein (LDL), or 'bad,' cholesterol, when substituted for saturated fat."

Still, not all margarines are created equal. "Some may even be worse than butter," warns Grogan.

Indeed, margarines are processed using a method called hydrogenation, which results in unhealthy trans fats. In general, the more solid the margarine, the more trans fatty acids it contains. In other words, stick margarines usually have more trans fats than do tub margarines, which are softer. Like saturated fats, trans fats increase blood cholesterol and the risk of heart disease. In addition, trans fats can lower high-density lipoprotein (HDL), or "good," cholesterol levels.

The American Heart Association recommends using soft margarines (liquid or tub varieties) over harder stick forms. Look for ones that have "zero grams of trans fat" on the Nutrition Facts label. The more liquid the margarine, the less hydrogenated it is and the less trans fatty acids it contains.

Butter is unhealthy because it is rich in both saturated fat and cholesterol. It is potentially a highly atherogenic food, too, which means it is a food that causes the arteries to be blocked.

When selecting a margarine, look for ones with liquid vegetable oil as the first ingredient. Even better, choose "light" margarines that list water as the first ingredient, because these are even lower in saturated fat, advises the American Heart Association. Look for margarines that have the lowest trans fat content possible and less than two grams total of saturated plus trans fats. Manufacturers are required to list saturated and trans fats separately on food labels. Margarines fortified with plant sterols (made from soybean and pine tree oils) can help reduce LDL cholesterol levels by more than 10%. The amount of daily plant sterols needed for results is at least two grams. The American Heart Association recommends foods fortified with plant sterols for people with levels of LDL cholesterol over 160 milligrams per deciliter (4.1 mmol/L).

If you don't like the taste of margarine and don't want to give up butter completely, consider using whipped butter or light or reduced-calorie butter, advises Grogan. There are also spreadable butters with vegetable oils added. Per serving, these products have less fat and calories than regular butter. The important thing is to use these products in small amounts - just enough to add flavor to the foods you're eating, she adds.

Traditional Balsamic Vinegar of Modena (Italy) is made from white and sugary Trebbiano grapes grown on the hills around Modena. Custom demands that the grapes are harvested as late as possible to take advantage of the warmth that nature provides there. This vinegar is made from the cooked "grape must" [the juice pressed from grapes before it has fermented; new wine] matured by a long and slow vinegarization process through natural fermentation, followed by progressive concentration by aging in a series of casks made from different types of wood and without the addition of spices or flavorings. The production of traditional Balsamic Vinegar is labor intensive and time consuming; this accounts for its high cost and limited availability.

Production of traditional Balsamic Vinegar is governed by Italian law and provides that a specific Certification Agency (Cermet) oversees all production phases, from the vineyard to the bottle. All of the product that is bottled must pass a sensory examination run by a panel of five tasting judges.

Commercial grade Balsamic Vinegar of Modena constitutes a more economical alternative to the traditional product. In the United States, products are also allowed to be labeled as Balsamic Vinegar, based on the U.S. labeling laws. These products are made from the juice of grapes, but would not carry the term "of Modena" on the label. Traditional Balsamic Vinegar of Modena generally is found in specialty stores. Commercial grade Balsamic Vinegar of Modena can be found in specialty stores, supermarkets, and supercenters.Commercial products are of high quality and suitable for use in marinades, vinaigrette dressings, and in making pan sauces.

The product has a long shelf life and can be stored in a closed container indefinitely. Store the product at 4-30°C (39-86°F), but refrigeration is not required. Exposure to air will not harm the product, but may cause "mothering," which causes the solids to filter out. Some sedimentation is normal for a product that contains a high level of soluble solids, but the sedimentation will disappear when the bottle is shaken.

Traditional Balsamic Vinegar of Modena is only bottled in the distinct, bulb-shaped bottle of 100 ml. It has either a white cap (minimum age of 12 years) or gold cap (minimum age of 20 years).

Salad dressings, sauces, and gravies benefit from the addition of Balsamic Vinegar. Sprinkle on cooked meat to add flavor and aroma; season salad greens, strawberries, peaches and melons; or use as an ingredient in your favorite salad dressing.

Source: The Vinegar Institute

Makeup brushes tend to be overlooked, perhaps because many makeup products include a puff or brush or some sort of applicator. As poor quality as some of these applicators are, many women balk at the idea of buying separate tools -- the brushes that come with the products are smaller and more portable, and good brushes can indeed be pricey. But here's a good line I read recently: Your skin is like a delicate piece of silk. Your makeup brushes shouldn't feel like they are brooms sweeping across your skin. Quality brushes also will make applying makeup easier, faster, and more pleasurable, because they are made in specific shapes and sizes for the job at hand (e.g., blush brush, powder brush, eyeshadow brush).

Before purchasing a brush or brush kit, check that each brush head is soft and full. Run your hand through the bristles. It is a bad sign if they come out readily/shed or feel coarse on your skin. The handle should feel comfortable and seem solid. Keep your brushes in a protective case or upright in a decorative glass or container on your dresser, not in the bathroom, where moisture accumulates. Every few weeks, or at least once a month, gently wash them in a mild liquid detergent or baby shampoo. Do not soak them. Pat each brush dry, especially around the area where the brushes meet the handle, and lay them flat over the edge of a table or counter so that the bristles are open to air on all sides, and reshape the brush head.

I'm not endorsing this brand, but BareEscentuals offers a good selection of brushes. Take a look simply to see what shapes and sizes of quality brushes are available, and their cost.

Apple season is in full swing. Do you know your Granny Smith from your Gala, your Rome Beauty from your Braeburn? This guide from the U.S. Apple Association will help you choose the right apple for your eating or cooking pleasure.

Braeburn: This apple originated in New Zealand in the early 1950s, as a chance seedling with Lady Hamilton and Granny Smith as possible parents. Now grown in the United States, Braeburn is a multipurpose apple good for all types of apple uses. Its color varies from orange to red over a yellow background. This crisp, juicy apple has a rich, spicy-sweet flavor. U.S. Braeburns are available beginning in October through July.

Cameo: This new apple with an old-world name was discovered as a chance seedling in the late 1980s in Washington state. Cameo makes its appearance beginning in October. It bears red stripes over a cream-colored background. Extra-crispy Cameo has a sweet-tart taste. This apple resists browning, making it a natural choice for salads and fruit trays. Cooks, please note that Cameo's extra-denseness takes a bit longer to cook.

Cortland: This variety originated in the late 1890s in New York state, a cross between McIntosh and Ben Davis developed at the New York State Agricultural Experiment Station. Sweeter than its McIntosh parent, with only a hint of tartness. Cortland has tender, snow white flesh that resists browning, making it an excellent choice for salads, kabobs and garnishes. The Cortland is available September through April.

Empire: Empires premiered in 1966 in the Empire State of New York, a cross between Red Delicious and McIntosh developed by the New York State Agricultural Experiment Station. This crisp, juicy apple has a delightful sweet-tart flavor and creamy white flesh, making it a good all-purpose apple. Stake out your Empire between September and July.

Fuji: Originally developed in Japan in the late 1930s and named after the famous Mt. Fuji, U.S.-grown Fujis began appearing in markets in the 1980s. Fuji is a cross between Ralls Janet and Red Delicious. This variety's popularity is skyrocketing, thanks to its sweet flavor and firmness. Fuji apples are bi-colored, typically striped with yellow and red. They are available year-round, beginning in September.

Gala: This variety originated in New Zealand, a cross between Kidd's Orange Red and Golden Delicious. The Royal Gala strain was named in honor of Queen Elizabeth II, who deemed it her favorite during a visit to New Zealand. It was brought to the United States in the early 1970s, and is now one of the country's most popular apples. This crispy, juicy, very sweet apple is ideal for snacking. Galas can vary in color, from cream to red- and yellow-striped. U.S.-grown Galas are harvested beginning in mid-July, and are typically available year-round.

Ginger Gold: A Virginia grower discovered this apple sprouting amid the ruins of a hurricane-devastated orchard in the late 1960s, and named this greenish-gold, sweet-tart apple after his sweetheart. Its parentage includes Albemarle Pippin, a favorite apple of Thomas Jefferson. This early-season Eastern apple is great for salads, and cooks well too. Available in limited but growing supplies starting in mid-October.

Golden Delicious: This old favorite was discovered as a chance seedling in 1890 in Clay County, W.Va., and was originally named Mullin's Yellow Seedling. Renamed in 1916, its parents are thought to be Golden Reinette and Grimes Golden. Goldens have a pale yellow skin, sometimes with a red blush. Mellow and sweet, all-purpose Goldens are great for eating out of hand, baking and salads. Golden's crisp, pale yellow flesh resists browning, making it a good choice for salads and other dishes. Goldens appear on the market in September, and are available year-round. Cooks, note that you can reduce the amount of added sugar when making pies with Goldens.

Granny Smith: This Australian native was discovered in 1868 as a chance seedling by "Granny" Anne Smith of Ryde, New South Wales. One parent might have been a French Crab Apple. Grannys are known for their distinctive green flesh, which sometimes bears a red blush, and their very tart flavor. An all-purpose apple, Grannys work equally well as a snack or in pies and sauce. U.S. Grannys are harvested beginning in August, and are available year-round.

Honeycrisp: This apple has a honeyed, mild flavor and a crispness deemed explosive. Crispy, juicy, and sweet, this popular newcomer is a cross between a Macoun and a Honeygold. Honeycrisp's skin is a distinctive mottled red over a yellow background, with coarse flesh. This apple is good for snacking, salads, and sauce-making, and stores well. Honeycrisp was developed by the University of Minnesota. Harvested beginning in September, supplies are limited but growing.

Idared: Introduced in 1942, this Idaho Agricultural Experiment Station product is a cross between the Jonathan and Wagener apples. It has a tangy flavor like the Jonathan, but is much larger. It has a bright red skin, and firm texture. This apple is good for snacking and holds its shape ideally for baking. Available from September through June.

Jonagold: A blend of Jonathan and Golden Delicious apples, New York native Jonagold offers a unique honey-tart flavor, and crispy, juicy nearly yellow flesh. It debuted in 1968, a product of the New York State Agricultural Experiment Station. With a yellow-green base skin color and a red-orange blush, it is excellent both for eating fresh and for cooking. Jonagold is typically available October through July.

Jonathan: This variety of apples was discovered in Woodstock, N.Y., in the 1920s and is known for its use in pies and applesauce. This crimson apple with occasional touches of green has a spicy tang that blends well with other varieties in sauces and cider. Jonathan is typically available from September through April.

McIntosh: This old, well-known variety was discovered as a chance seedling by John McIntosh in 1811. Its deep red finish sometimes carries a green blush. Juicy, tangy, tart McIntosh has a tender, white flesh. It is best used for snacking and applesauce, but some people enjoy its tart flavor in pies as well. Cook's hints: McIntosh's flesh cooks down easily; if pie making, cut your slices thick or add a thickener. This apple is typically available from September through May.

Newtown Pippin: Also known as Albemarle Pippin, a favorite variety of Thomas Jefferson. Discovered on Long Island in 1759, this apple is one of the oldest original U.S. varieties, helping to launch the U.S. fruit export industry. Newtown Pippin is a distinctive green, often with yellow highlights. Its aromatic, tangy flesh makes the Newtown great for use in pies and applesauce. Primarilly a processing variety, most U.S. supplies are used commercially. Newtown Pippin is typically available from September through December.

Pink Lady: Notable for its hot pink skin color and lily-white flesh, this Southern Hemisphere native is now being grown stateside. A cross between Golden Delicious and Lady Williams, crunchy Pink Lady has a unique sweet-tart flavor described as "Gala with a zing." Pink Lady is great for snacking, slicing, or dicing on a salad, and for baking. This apple appears in mid-October, one of the last varieties to be harvested, so supplies often are available through late spring or early summer.

Red Delicious: This most widely recognized of all U.S. apple varieties originated in Iowa in the 1870s. This sweet, crispy, juicy apple varies in color from striped red to solid midnight red. Western Red Delicious are elongated in shape, with pronounced "feet"; Eastern-grown Delicious are more round. This apple is best eaten fresh or in salads. Red Delicious apples are available year-round, starting in September.

Rome Beauty: Referred to as the "baker's buddy," this apple was discovered as a chance seedling in the early 1800s on a farm near Rome Township, Ohio. Famed for its storage qualities, this mildly tart apple is primarily used for cooking and is especially good baked or sautéed. The Rome apple is typically available beginning in September.

Millions of women (and a few men) visit nail salons regularly to have their nails done. Unfortunately, occasionally the result of having manicures or pedicures is developing nail fungus or bacterial infections that can not only look bad, but also may also feel even worse. A few simple steps before your next salon service can significantly lower your risk of developing a painful nail infection or fungus, or worse, a more serious disease.

Check out the salon for cleanliness and safety precautions. Don't be afraid to ask for a quick tour if you are considering a new salon, or asking the owner or manager of your current salon what steps they take to ensure safety. And take a look around. Does the salon look clean and sanitary? Is the trash container properly bagged and covered? Is the floor clean? Are the manicure tables kept neat and tidy? Is there good light? Look at the disinfectant containers and make sure that they are clear, clean, and free of debris.

Next, check the station where your service will take place. Ask if all instruments are cleaned and disinfected (even better: autoclaved) after each use, and if you need proof, have the technician show you the cleaning area or solution. Does he or she use fresh, clean instruments on each client? Make sure all files, buffers, and anything else that touches you is freshly clean before you allow the technician to begin. Also, the technician should wash his or her hands before and after each client, or wear fresh gloves. Clean towels should be used for every client.

Avoid having your cuticles cut. Cuticles serve a purpose -- they protect the nail bed from allowing infection to enter. If you like how your nails look with them pushed back, ask for cuticle softener, rather than cuticle scissors. After the cuticles are softened, the technician can wipe away, or gently scrape away, the excess with a fresh orangewood stick.

Pedicures can be a bit riskier because of the hot water and tub. Make sure the tub is thoroughly drained, cleaned, and disinfected between clients. The steps where clients typically step with bare feet also should be cleaned and disinfected between clients.

One way to avoid many of these concerns is to buy your own manicure or pedicure kit and bring it with you. Make sure you clean and disinfect your kit after each use, even if you are the only one using it. You also can bring your own nail polish, base coat, and top coat. Remove your old nail polish at home, or bring nail polish remover with you.

The salon and technician should both be licensed by their state governing board, usually the board of cosmetology. The licenses should be clearly displayed.

If sanitary precautions are not being taken at your salon, politely but firmly tell the owner what needs to change and what you expect. Contact your state cosmetology board if you develop a nail infection, fungus, or other condition as a result of visiting a salon, or if you see unsanitary practices.

Diamonds are among the hardest of all minerals. Still, they require special care to keep them looking their absolute best.

The brilliance of any diamond depends on the amount of light that can enter the stone and reflect back to the human eye. However, the smallest deposit of grease on the surface of a stone can dull its reflection. Even a touch from a finger will leave a smudge of natural oil, according to De Beers, one of the world's leading diamond companies.

Clean your diamonds with a simple mix of six parts water to one part ammonia and apply with a soft, natural bristle brush. If you have no ammonia in the house, you can substitute with a mild liquid detergent. Rinse with fresh water and dry with a soft, non-abrasive cloth. If your diamond has a crack or inclusion, De Beers advises owners not to use ultrasonic cleaners, as the vibrations of the cleaners can enlarge flaws.

A few words of warning. De Beers recommends that jewelry not be cleaned in or near the sink. If there is no better location for the cleaning, be sure the plug is in, to avoid the jewelry going down the drain. If you are using a brush, be gentle: diamonds can work loose from their settings if treated roughly, warns De Beers. If you use hand lotion, wait for at least 10-15 minutes before putting your rings back on, as the ring might easily slip off.

While most people believe that diamonds are impervious to scratches, that simply is not the case. Indeed, another diamond can easily scratch another. To prevent such scratches, separate diamond jewelry in your jewelry box, advises De Beers. Diamonds also can scratch other gems or jewelry, especially soft items like pearls. And even though diamonds are hard, they can be brittle, especially along thin edges. Try not to wear your diamond when it might be struck sharply, and if you have an especially thin cut, keep it protected. If you are traveling, use a secure travel pouch, which will keep individual pieces safely apart, according to De Beers.

De Beers recommends having important pieces of jewelry checked quarterly to be sure the stones are secure in their settings.

From toast in the morning to sandwiches at lunch and freshly baked French and Italian loaves served at dinner, bread is a foundation of almost every meal these days. Storage is important if you don't plan to eat the bread immediately after it's baked, but not all breads can be stored the same way if you want to maintain optimal flavor and freshness.

Different breads have different shelf-lives, but as a general rule the more moisture a bread has in it the longer it will keep.

• 1-2 days French and Italian loaves
• 2-3 days White, Wheat, and Sourdough
• 3-5 days Rye breads

Bread Storage Basics:

• Breads with a hard, crispy crust should be stored in paper.
• Breads with a softer crust and more moisture should be kept in a plastic bag or other airtight container.
• All bread should be kept in a cool, dry place.
• Bread should never be kept in the refrigerator (actually makes it go stale faster)
• Bread should be allowed to sit in the open until completely cool or mold growth will be accelerated
• Bread can be frozen and will keep for several months. Just wrap tightly in plastic and freeze.

Whether you live alone and have trouble going through an entire bottle fast enough or find yourself with half bottles left behind after dinner parties or holiday gatherings, every wine drinker has been faced with the conundrum at one time or another of what to do with leftover, no-longer-drinkable wine.

The important thing to note is that although wine that's been opened for too long might not taste good for drinking anymore but that doesn't mean it's unsafe to ingest. You can certainly pour it out (many people do) but why not do some experimenting with it in the kitchen and try using it in some recipes or try your hand at making your own vinegar?

Ideas for using leftover wine:
- Add flavor and body to tomato-based sauces
- Deglaze pans after roasting meat
- Braise vegetables in it
- Cook it down for use as a sauce and glaze base
- Use it in fondue
- Use it as a marinade for beef, chicken, and fish
- Make your own vinegar by simply letting it sit or by following this recipe

Some argue that you should only cook with wine you would also be willing to drink, but much of what makes wine taste good originally gets lost in the cooking process anyway. It's really just about personal preference.

The word fondue comes from the French verb fondre, which means "to melt," and the practice actually originated in Switzerland as a way for both peasants and nobility alike to use up hardened cheese and/or stale bread. Nowadays there are fondue recipes for every course of a meal, from cheese to meat to chocolate, and hosting a fondue party has become a popular and easy way to have a classy social gathering. Fondue can be served as an appetizer, dessert, or even a full 3-course meal.

Cheese Fondue Traditionally cheese fondue is made with a blend of 2 or more cheeses, wine, and perhaps some spices or other seasonings. Offer an assortment of bread, vegetables, and fruit (granny smith apples pair surprisingly well with cheese) cut into bite-sized pieces for a first course, and maybe a light salad or broth-based soup if desired.

Communal Cooking is the center of the main course, along with seasonings and dipping sauces. Cubes of beef, chicken, shrimp, and seafood can be individually seasoned by your guests and cooked at the table (in a fondue mixture of butter, cooking oil, and seasonings) to suit their personal preferences. A variety of dipping sauces can provide even more flavor options, as well as plenty of fresh vegetables and bread for balance.

Chocolate Fondue As a final course anything goes when dipping into chocolate (the sky's the limit!) but one of the most popular choices is fresh strawberries or bananas. Other dipping choices for dessert include squares of cheesecake, brownies, angel food cake, and even marshmallows. Graham crackers and cookies make a nice option as well, along with possibly offering caramel or marshmallow-based dips.

Etiquette
Fondue is a communal experience and although traditionally all guests would eat from and then dip their forks repeatedly into the same pot, today's society dictates a different approach (unless of course you're all family and don't mind). Instead try having guests dip into the pot with the fondue fork and then use a separate fork to slide the bread, meat, or fruit onto a plate before eating it.

Finally, offer a variety of recipes, plenty of items to dip, and don't be afraid to experiment! Part of what makes fondue an interesting experience is the opportunity to blend, mix, and experiment with different flavors and flavor combinations.

It's a question that's been tossed around for centuries, since the first cork was popped: How long does wine keep once it's been opened?

As with all things wine, it depends on many factors. Red wine, white wine, young wine, old wine, the list goes on. Oxidation is both a friend and an enemy. A freshly opened bottle often benefits from sitting open for a few minutes before serving in order to allow the oxygen to seep in and bring out the flavors and aromas in their full-bodied glory, but too much time exposed to the air and all those wonderful characteristics start to slowly turn unpleasant and eventually the wine will be dull, sour, and not nearly as fragrant. It's a slow process and it really comes down to personal taste, because no matter how long an opened bottle sits it won't become unsafe to drink -- just unpleasant.

The quick, very general answer on how long an opened bottle of wine keeps is 3 days. All wines will keep at least one day without changing for the worst, and many aged reds can last up to a week. Factors to keep in mind:

• The age of the wine The longer the wine was aged the longer it will retain its desirable characteristics after being opened. Young wine is more susceptible to the effects of oxidation.
• How much is left The fuller the bottle the longer the wine will last, due to less room for oxygen. Consider transferring leftovers into a smaller bottle
  
• Sugar and alcohol content Sugar and alcohol act as preservatives so dessert wines, ports, and sherries can keep much longer (up to a year in some cases).

When it doubt smell it and taste it. If you like it drink it! If you don't, either discard it or find another use for it. There are no hard and fast rules so make your own.

Unlike older TVs, with their glass fronts, flat screen models require more gentle care. In addition to regular dusting, you should periodically clean the screen to remove dirt and fingerprints, which will lessen your viewing experience.

Turn off the TV and disconnect the power. Make sure the screen is cool. This is more important with plasma TVs, as they throw a bit more heat than LCD TVs.

Dampen a lint-free cloth with clean water (do not use strong chemical cleaners such as alcohol, ammonia-based cleaners, or window cleaners) and wring it out until it is moist and will not drip. Chamois, microfiber, or 100 percent cotton are best. Do not use a napkin, paper towel, or tissue paper, as wood-source materials may scratch the screen. Gently wipe from the center of the screen in circles outward reaching the frame; be sure to clean the corners. Do not rub, scrub, or apply too much pressure. Wipe the case if desired. Use a dry, lint-free cloth to wipe away any moisture on the screen or the case, again using a circular motion on the screen.

You also can purchase special screenwipes, available at most computer stores. These can be used on your computer monitor too.

Hardwood floors take a beating. Here are some simple ways to keep your floor attractive and in good condition.

Start by removing your shoes when you arrive home. Keep soft-soled slippers by the door, and changing shoes upon arrival will become a habit that not only protects your floor from scratches, scuffs, and pounding, but also keeps your house cleaner.

Floors will still get dirty, just from life. Daily or every other day, sweep using a soft-bristled broom or Swiffer, particularly if you have pets. Weekly, vacuum the floors and all corners with a soft floor attachment.

Periodically you will need to wash the floors -- but do so only if they are sealed. Pick a cleaner made especially for wood floors; aim for a "green" or eco-friendly cleaner for gentle yet effective cleaning that won't leave a chemical smell. Mop gently and quickly; do not allow water to stand or puddle on the floor. Hand-dry with a soft cloth if you don't mind a little on-your-hands-and-knees work.

Do not use wax on a surface finished wood floor. When cleaning no longer restores shine, recoat the floor with a surface finish. The frequency of recoating will depend on the amount of traffic on the floor.

And don't forget to run a humidifier in the winter to avoid dryout.

The National Wood Flooring Association has some helpful maintenance tips.

Truffles are prized for their distinct flavor and scarcity, and have long been associated with fine dining and upper class society. There are as many as 70 varieties of truffles known around the world, each with their own unique set of characteristics and qualties.

Italian White Piedmont Truffle Found almost exclusively in the mountains and foothills of northern Italy and Yugoslavia, Italian white truffles are some of the most prized of all the truffle varieties and also usually the most expensive. They grow alongside Poplar, Beech, Hazelnut, and Oak trees and are light beige in color when fresh with a distinct peppery quality.

French Black Perigord Truffle Originating in the oak forests of the Perigord region of central and southwestern France, black truffles can now be found growing in Spain, Australia, and even the United States. Also on the list of the most valued truffles, they have a black or dark blue exterior when fresh and a pungent, earthy scent.

Oregon Truffles Available in white, brown, and black varieties (each with their own unique characteristics) they are found in the Pacific Northwest and are usually associated with stands of Douglas Fir trees. The Oregon Brown Truffle especially has a strong garlic odor.

Burgundy/Summer Truffle Originally from France, Italy, and Spain but now also found in Sweden and New Zealand, Summer Truffles are most abundant in the mid-summer months and have a light scent with a black or burgundy exterior and a much lighter interior.

Chinese Truffles are native to Southern China, have a fairly mild aroma, and are usually less expensive than other varieties.

Desert Truffles are also sometimes called 'lightning truffles' because of their fast growth habit after a rain. Found in Africa and the Middle East, they grow just under the sand after a thunderstorm alongside the roots of rock roses.

Granite countertops add beauty, functionality, and value to a home. But because granite is a natural product, it requires special care to protect it and keep it looking its best.

To be sure granite countertops stay in nice condition after a hard day's work, take a few minutes every evening to clear them of clutter and gently wipe them down. Usually a soft cloth or sponge with hot water will be enough, but for a little extra cleaning power, a specially formulated stone cleaner can be used. Look for eco-friendly or "green" cleaners, as these will be gentle yet still effective.

To clean a splatter, first remove the dried-on food with a razor blade. Then wet the surface with your usual granite cleaner, or this DIY, inexpensive, safe one: equal parts water and alcohol in a spray bottle. Gently scrape along the surface to remove any remaining dirt. Use a soft sponge to wipe, then buff dry to a shine with a soft cloth.

Do not clean granite with acidic ingredients such vinegar, lemon juice, or lime juice, as they can be abrasive, and avoid obviously abrasive products such as scrubs and steel wool pads. Also avoid cleaning products that contain bleach, degreasing substances, or ammonia. Dish soap should be used sparingly, because it eventually will dull the countertop appearance.

Avoid dropping hard items on granite countertops, as the countertop may nick or chip. And while you can place a hot pot or pan on granite, try to avoid doing so, as it may leave a mark.

Granite countertops should be sealed biannually for more protection. The Marble Institute of America is a good source for all things stone.