Unlike Manhattan, which is revered for its cuisine, or Queens, which is famed for its ethnic variety, the Bronx is known for its outstanding little Italy, its collection of Puerto Rican cuchifrito joints, and little else. However, in my constant search for the ultimate neighborhood restaurant, I sometimes find wonderful little gems. A few months ago, I wandered into the provocatively-named "Pisac: Peruvian Food and Pizza." Having tried a few Peruvian dishes in college, I was eager to try some more, and Pisac seemed like the kind of hole-in-the-wall joint that ends up becoming a favorite.

Over the last few months, my wife and I have made Pisac a regular hangout. In the process, we've discovered the wonders of chicha morada, a Peruvian purple-corn drink that is simultaneously sweet, spicy, and fruity. In addition to this, it contains a dizzying array of juices that makes it into something of a Peruvian cure-all. In fact, the patrons of Pisac constantly claim that a combination of chicha, ceviche, and Peruvian lime/onion sauce can cure everything from an underactive libido to leprosy.

A study that was recently released by Tulane University has found a link between the consumption of fruit juices and the development of type 2 diabetes. Ironically, the study also showed that one of the best ways to prevent the development of the disease is to consume a diet that is rich in whole fruits and vegetables!

Over the past eighteen years, the Nurse's Health Study has been carefully tracking the diets of over 71,346 women. Of those participants, 4,529 developed type 2 diabetes during the course of the study. In their analysis of the factors leading to diabetes, researchers at Tulane University discovered that fruits and vegetables were among the most effective ways to prevent development of the disease.

According to the study, eating an additional three servings of fruit per day can reduce the risk of developing diabetes by up to 18%. Similarly, a single serving of green, leafy vegetables can reduce the risk by 9%. However, just one daily serving of fruit juice can increase the risk of developing diabetes by 18%. This is highly significant; as the study's analysts note, earlier suggestions that women can drink juice instead of eating fresh fruit may be dangerously incorrect. Similarly, substituting fruit juice for other beverages in an attempt to become more healthy may also seriously backfire.

While the study will need to be replicated, and research hasn't been done to see if the findings are applicable to men, I will definitely be reconsidering my orange juice consumption!

There are few corporations as polarizing as Starbucks. Even on this blog, it is the rare Slashbucks post that doesn't incite a ruthless comments war. Yet there is no denying that Starbucks is a fast food force and their products deserve coverage like everybody else, so simmer.

Today Starbucks is introducing yet another beverage to their liquid arsenal. Though frozen and blended, the new Vivanno isn't another tired variation on the -ccino theme. Nope, this is Starbucks' answer to Jamba Juice: A protein-packed smoothie.

Here's the scoop:

• One whole - real! - banana (seriously! it will be peeled and pulsed before your very eyes!)
• Whey protein (16 grams) and fiber powder (5 grams)
• Choice of milk (default is 2%)
• Ice
• Secret Starbucks-Proprietary Orange-Mango Naked Juice
• Portion controlled (default is Grande, and always has less than 270 calories)

Although I believe it is rather naive of the financially-woed coffee conglomerate to try and break into the oversaturated smoothie market with a mere four options, I decided to give 'em a go.

I think I've heard of mangosteens before, at least I've heard the name. Apparently, though, the tropical fruit is all the rage in Japan.

According to this post from InventorSpot, mangosteens, or juice drinks made from them, are very popular in Japan right now because they're supposed to be high in antioxidants and ward off cancer in mice (though that hasn't been tested in humans).

Mangosteens are originally from Thailand, but they're difficult to export from the region because they are so preishable. Also, the tree can only be grown in tropical climates. Those factors make even pureés made from Mangosteens pretty expensive anywhere outside of Southeast Asia.

Now that I know a little more about the fruit I'm curious about it. Have any of you had mangosteen? What do you think about it?

For me, the beginning of every season conjures up images from my childhood. The changing of the seasons makes me sensitive to the passing of time. And so, while opening the freezer door on a recent particularly hot June evening, I remembered the orange popsicles I'd make during the summer. I romanticized those blisteringly hot summer days as a 7-year-old boy with both of my sisters sitting outside by our inflatable "kiddy" pool. At that moment, I felt compelled to make the same super sweet, mildly acidic, and juicy ice pops.

I went to Bed Bath and Beyond to purchase the identical plastic popsicle molds I used as a child. On the side of the plastic mold is a straw so that you can drink the orange juice that melts to the bottom. For some reason, I remember that being the most enjoyable part of the treat. As a child, creating these orange juice popsicles –pouring orange juice in the molds and placing them in the freezer-seemed so thrilling.

I highly recommend these orange juice popsicles! They're a great way to keep children excited and hydrated during the sizzling summer days. Find out some wild and crazy ice pop ideas and check out the gallery of popsicles of different shapes and sizes.

Excuse the standup comedian tone, but what's the deal with all these "anti-energy" drinks? First I posted about Drank, and now comes VIB - short for Vacation in a Bottle.

The web site says that you you will "experience the tender Polynesian breezes and the serene harmony of rolling waves with a vacation in a bottle." VIB has no caffeine, no alcohol, and is high in anti-oxidants while low in carbs and calories. Sounds like the perfect drink, if the taste is there. But that sounds good too: it's pomegranate berry, slightly carbonated.

Of course, I'm not talking about the ways you try to keep cool in general, such as cranking the AC, jumping into a pool, or going to the beach. I'm talking about liquid refreshment.

There are many schools of thought on this. My mom used to drink hot coffee in June, July, and August, going by the old theory that drinking hot liquids in hot months actually cools you down. I myself like iced tea and ice cold water during the summer, with some diet soda and icy Ocean Spray Light Ruby Red here and there too. Others seem to like beer and cocktails, though I really doubt their effectiveness (beyond the initial hit of cold liquid going down).

After the jump, give us your liquid solutions for the summer. Besides the drinks above, I'm thinking about asking the owner of the liquor store down the street if I can live in his giant walk in fridge for the summer..

I recently experienced excruciatingly hot weather while in Dubai, about 110 degrees Fahrenheit. The extreme humidity made matters worse. Living under such sizzling heat, people in Dubai must find the best way to quench their thirst. Watermelon juice saves the day!

I first tried this sweet, smooth, hydrating drink at a friend's house last week in Sharjah, a neighboring city of Dubai. Sipping the watermelon juice, I felt as though I was being cleansed. It was as if my body was being restored after being exposed to such scorching high temperatures all day. The juice cooled me down like no other drink has previously done. And so, the rest of my trip I drank a couple of glasses of watermelon juice.

This summer, as temperatures start to rise, I suggest watermelon juice. Unlike citrus juices, there is very little acidity. And for those of you concerned with your health, watermelon juice is a great alternative to other juices. Read on to find out its health benefits.

On a recent trip to Whole Foods, I discovered First Blush gourmet grape juices. It comes in four different varieties that map directly to different types of wine: Cabernet, Merlot, Rosé, and Chardonnay. This is the perfect drink for the yuppie in training. If they get to know their grape juices, it's just a small step to becoming a proper wine connoisseur (when they reach legal age, of course). Who knows - the early start might just be the extra edge they need to help them impress their dates and close business deals. Call it the training wheels of the wine industry.

Each variety is 100% juice and so tasty that you may want to drink it along with the kids. I've been mixing mine with some sparkling water to create a light and refreshing "grape fizz".

That's right, ladies and gentlemen. Exotic is the word of the day, or year I guess, when it comes to flavor trends. That's according to Bell Flavors and Fragrances. People in the flavor industry will be choosing to go with the exotic and the unusual.

Bell compiled a list of the top ten sweet and savory flavors of the upcoming year. For sweet flavors, mango was at the top, along with acai, lychee, pomegranate, mint, blueberry, verbena, goji, noni and guarana. For the savory category, we can look forward to these flavors being dominant: achiote, sofrito, ras-al-hanout, tandoori, tea smoked, chermoula, cumac, kaffir lime, pandan and tamarind.

Flavor creators are going for exotic and unusual flavors both to capitalize on the health aspect and to recapture consumer interest. Apparently, consumers get bored easily, or something. I just can't imagine that, growing up in the MTV generation, and all. So, to get our attention back on their products, flavor industry persons are going to throw us a bunch of super fruits which will be the answer to all our health problems. I say, every little bit helps, so bring it on.

Here's a cocktail that is actually good for you. Chock full of anti-oxidants from the Sence rose nectar, cranberry juice, and pomegranate juice. Recipe courtesy of CocktailAtlas.com.

Rosy Pom

The Rosy Pom was crated for the Erotic Café inside the ZUMANITY Theatre at New York-New York in Las Vegas. Zumanity is a provocative cabaret-style production with a Cirque du Soleil twist. This playful cocktail, made with SEX Vodka and rose nectar, is the perfect drink to get you in the mood for a sexy show.

1.5oz Sex Vodka
.5oz Sence Rose Nectar
.5oz Cointreau
1oz Cranberry Juice
Splash of POM pomegranate juice

Combine ingredients with ice.
Shake and strain into a chilled martini glass.
Garnish with a rose petal.

Sence Rare European Rose Nectar is a interesting and unusual new drink made from the centuries old strain of Kazanlak roses grown in Bulgaria. The Kazanlak rose is known for its high levels of anti-oxidants and has been used in gourmet food for ages. This rose originated in Egypt and Syria and was brought to Bulgaria in the year 1256.

In making this drink the rose petals are harvested during a three week period in early summer during the hours of 3am to 10am when the dew levels are highest. This leads to a fresher and more floral nectar that is extracted from the flowers. Then the petals have to be processed within two hours of the harvest. For thousands of years this nectar was then added to crisp and clear spring water to make a lovely, rose flavored drink or used in other food and fragrance products. Leonardo da Vinci drank rose nectar regularly both hot as a tea, and chilled.

Yesterday in our Thanksgving extravaganza, we offered options on Thanksgiving themed cocktails, drinks that could pass as dessert and a flavored vodka that probably wasn't such a good idea. However, you may still be looking for some things to serve with your turkey dinner. In my family, we tend to go for an assortment of sparkling apple ciders, supplemented by any wine that a guest might bring with them.

For those of you out there with slightly more elevated palates who are looking for some beverage recommendations that are more sophisticated that Martinelli's, here are some spots to check out. Over on NPR's Kitchen Window, Cyrus Musiker writes about a Thanksgiving trial run that he and his wife did a few weeks back. He focuses on American wines and comes up with a substantial lists of wines that work with a turkey dinner with all the trimmings.

I mentioned this on Wednesday in my New York Times Dining and Wine round up, but Eric Asimov did a fun article this week about a tasting he did with some of the NYT food folks. They also embrace the idea that since it is an American holiday the wines should be domestic and they come up with some delicious-sounding selections. If you are planning to eat out on Thanksgiving and would like to order a bottle to go with your meal, but feel intimated by wine service, then over at KQED's blog Bay Area Bites where Michael Procopio posted an article about behave during the wine service dance.

Wow. Is it late August already? No matter how much we pout, the Summer is coming to a close. The days get shorter, the temperature gets cooler (in most normal parts of the country - here in LA, it still gets into the 90s), and we move our "entertaining" indoors. Right?

No! I refuse, my friends, refuse! I am a clingy girl, and I am going to hang onto the last rays of the summer sun if it burns the skin on my shoulders to a bacon-y crisp.

thebar.com makes it easy with a few cocktails, Pineapple Orange Margarita and Rangpur Madras, that will keep that summer vibe going, even if it's me standing by myself in my living room in a pair of sunglasses and a straw hat sipping on these cocktails (I am not a fan of tequila nor of gin, but look at how pretty the cocktails are!)
Recipes after the jump.

Up until a Memorial Day picnic a year ago, I had never encountered the concept of a beer cocktail. It had never even occurred to me that one would want to mix beer with something else. That was, until I walked up to a friend at the picnic and she said, "Hey, do you want a Lemonade Shandy?"

I said sure, because I almost always say sure when someone offers me a drink, and walked with her to the makeshift bar (three coolers lined up under a tree). She popped a bottle of Yuengling Lager (the drinkable, inexpensive beer of choice in Philadelphia) and poured half it's contents into one of those big red plastic cups you always find at picnics and parties. She filled it the rest of the way up with sparkling lemonade, giving it a rough swirl in an attempt to combine and handed it over. There must have been a look of horror in my eyes as I took it, because she offered an encouraging, "Just taste it, it's really good, I swear." I took a sip and discovered that she was right. It was fantastic, as the lemonade took the middling lager to another level of goodness.

This week the food section of the Oregonian ran a feature on beer cocktails and the foods that go nicely with them. They've got a really comprehensive list of summer beer cocktail suggestions. I do believe that Hibiscus blossom is calling my name.

Photo courtesy Anush Wij