Up to now, the French have sipped a Coca-Cola product not found on U.S. grocery shelves: Coke BlaK, a grown-up soft drink that combines the fizzy flavors of Coke with coffee.

Recently introduced in the U.S. Coke BlaK is billed as a "carbonated fusion beverage." It has roughly double the caffeine and half the calories of regular Coke, and it is sweetened with high fructose corn syrup and two artificial sweeteners: aspartame and acesulfame potassium. Each 8-oz. bottle has 45 calories; regular Coke has 100. At $1.70 to $2 per bottle, Coke BlaK is a lot pricier than a can of regular Coke.

But how does it taste? Consumer Reports asked four of their experienced taste testers to compare in a blind test the U.S. and French versions of Coke BlaK, plus regular Coca-Cola Classic.

The differences between the U.S. and French versions are unmistakable. The U.S. Coke BlaK is sweeter and has more caramel-like flavoring, similar to Coca-Cola Classic. The coffee flavor is a bare whiff.

The French version, by contrast, has a more pronounced coffee flavor, which better balances the cola flavor. The French version lists sugar in place of the high fructose corn syrup, which can affect the flavor.

For the U.S. market, the sleek, contemporary can of the French Coke BlaK was replaced by a more familiar curvy Coca-Cola bottle silhouette.

The full report is available for free on www.ConsumerReports.org.

Napa Valley Mustard Festival World Wide Mustard Competition officials awarded Brownwood Farms the gold medal for its Kream Mustard.

In 1945, Brownwood Farms began formulating its signature creations, including Kream Mustard. Brownwood Farms also produces an extensive line of preserves, dressings, chutneys, and sauces.

Kream Mustard is a sweet, tangy mustard that goes well with all meats and cheeses. Used as a simple condiment, in dressings, marinades or to compliment savory recipes, Kream Mustard is a versatile and affordable product.

Company co-owners Jeff Hughes and Steve de Tar are flattered by the honor. "We've always believed that our Kream Mustard was top-notch," explains de Tar. "But to be judged against many of the best gourmet product producers in the world and still come out on top - now that's affirmation," states Hughes.

The 2006 Napa Valley Mustard Festival World Wide Mustard Competition drew more than 350 entries from gourmet mustard purveyors from 19 states and 4 countries, including Japan and Germany.

For more information, visit www.brownwoodfarms.com.

(PRNewswire) -- With many consumers looking to add more whole grain nutrition to their diets, American Italian Pasta Company, the largest dry pasta producer in North America, has launched a national roll out of new, fiber rich Multi-Grain pasta in three varieties under the popular Mueller's, Golden Grain and Heartland brands.

Containing more than 80% whole grains, the Multi-Grain pasta is the first to feature the Whole Grains Council's stamp of approval. Available in penne, rotini and spaghetti shapes, the new pasta has a subtle, toasty and nutty taste that compliments both white and red sauces.

"Our new Multi-Grain pasta is another example of innovation from AIPC," said Jim Fogarty, chief executive officer of AIPC. "As more consumers begin to recognize the benefits of whole grain nutrition, they're looking for sources from the foods they know and love to incorporate into their diets. We viewed pasta as a natural fit to meet this demand and are pleased to be leading the way in bringing this new product to the marketplace."

As American palates become more discriminating and demanding, the popularity of superior quality cheeses is increasing steadily. And a growing number of cheese savvy people are discovering the unique artisanal collection produced by Fiscalini Farms-itself a legend, rooted in 300 years of European dairy tradition.

Fiscalini's 12 premium cheddars, most winners of state, national and international awards are completely natural, made exclusively with first quality raw milk produced by Fiscalini Farms. Each cheese is handcrafted in small batches the old-fashioned way: cutting and stacking matted cheeses in the vat, using a mill for secondary cutting. This process is time-consuming, labor intensive and expensive, but is essential to achieve optimum flavor and texture.

Fiscalini's 12 premium cheddars, most winners of state, national and international awards are completely natural, made exclusively with first quality raw milk produced by Fiscalini Farms. Each cheese is handcrafted in small batches the old-fashioned way: cutting and stacking matted cheeses in the vat, using a mill for secondary cutting. This process is time-consuming, labor intensive and expensive, but is essential to achieve optimum flavor and texture.

There are a number of ways to use Fiscalini cheddars, including:

• Melt Purple Moon lightly on crackers or toast...top with mild onion.
• Crumble San Joaquin cheddar on tacos and fajitas-warmth will soften the cheese.
• Grate or crumble Garlic, Caraway or other flavored cheddar on zesty green salads.
• For the ultimate burger, layer 30-month-old Premium Reserve Bandage Wrapped cheddar between two thin sirloin patties and grill on sourdough bread, adding finely chopped red onion and a touch of Dijon or Pommery mustard.
• Top grilled chicken salad with Smoked or Tarragon cheddar.
• Fill rolled veal or chicken cutlets with Tarragon or Saffron cheddar.
• Add shredded or cubed cheese to a light cream or herb sauce or directly to hot pasta after draining.
• Crown tomatoes, before baking or grilling, with oregano, basil and San Joaquin cheddar.
• Stuff veal chops with chanterelle or shitake mushrooms and crumbled San Joaquin Gold.
• Crumble Tarragon cheddar on pan-grilled asparagus.
• Fill fresh artichokes with herb seasoned bread crumbs and Garlic cheddar.
• Create special canapes combining smoked salmon, chopped egg and cheddar.
• Use San Joaquin to "stuff" savory French toast.

For more information, visit www.fiscalinicheese.com.

What's for dinner? Something from a box, can or bag? Not tonight. The DinnerDudes (www.dinnerdudes.com/) have arrived. And every Wednesday, they're sending their nationally-recognized-chef-created, rank-amateur-tested recipes to email inboxes everywhere.

These guys can cook - well, one can anyway. DinnerDudes.com co-founder Eric Jansen is co-owner and executive chef at The Wicked Oyster, a Cape Cod restaurant rated "excellent" in the 2006 Zagat Survey and awarded Fodor's Choice as a favorite of Fodor's editors. When Jansen, a chef of 20 years, comes up with a dinner recipe, odds are it's a cut or two above tuna casserole.

But just how well do recipes created by a chef translate to the average family's dinner table? That's where co-founder Matt Landon comes in. Landon, an investment consultant in Wellfleet, is not a chef - not even close. Once Jansen finalizes a recipe, he hands it off to Landon and another beginning cook: Jansen's wife, Eliza. Eliza and Landon each prepare the recipe in their own kitchens. If they are successful with Jansen's recipes, they say, anyone can be.

Six of the recipes are then analyzed for nutritional information and compiled in the week's DinnerDudes.com email newsletter, along with helpful tips and a shopping list for the week. Each recipe includes a photo taken by Eliza or Landon in their own kitchens, so readers know what the finished dish looks like. Subscribers also receive an e-booklet of all the side dishes suggested in the newsletters.

Those wondering how gourmet recipes can really be healthy, quick, simple or affordable will be pleasantly surprised on all counts. All recipes in each DinnerDudes.com newsletter can be whipped up in about a half hour with ingredients that can be found at the local supermarket. Leftovers can be incorporated, and each week's menu includes a few dishes that use some of the same ingredients, to minimize waste. For variety, DinnerDudes.com serves up a good mix of fish, chicken, beef, pasta and vegetarian recipes.

"Think of all of the steps and decisions surrounding dinner planning: What to make? How to make it? Ingredients on hand? Shopping list? And those are all before actually making the dinner," Landon said. "Our service is a streamlined solution. All a subscriber has to do is shop and cook; DinnerDudes.com handles all the other details. No more guesswork, last-minute scrambling, searching and lists."

A DinnerDudes.com subscription is just $5.95 per month, or about twenty- five cents per recipe.