In what may be a "first" for the world of science, ABSOLUT today announced the availability of a new scientific test -- exclusively at absolut.com -- to examine the personality of vodka drinkers and determine which flavor they are. Strategically titled "FIND YOUR FLAVOR," the elaborate methodology is also able to determine a scientifically verifiable and individually-personalized ideal summer cocktail for each visitor at absolut.com

Consumers 'Eating Up Idea' of Do-It-Yourself Meals. Dinner by Design, the leading home meal preparation kitchen, today announced continued growth and expansion and the opening of its first official location in the State of Wisconsin. A total of 22 Dinner by Design locations are scheduled to be open in the coming weeks.

To celebrate the 100th anniversary of the frozen pop, Nestle(R) Ice Cream has launched a nationwide search for kids to try out for a chance to "Be a Frozen Pop Flavorologist" for a day. The company will invite ten of the most "flavorful" kids in the U.S.A. on an all-expenses paid trip to visit the top secret flavor lab (never before open to the public!) at the Nestle Ice Cream factory in Southern California where they will sample one of the tastiest jobs in America. In addition to a behind-the-scenes tour, each child will have an opportunity to learn the cool science behind frozen pops, put their taste buds to the test on a variety of outlandish frozen pop flavors (including hot bubble gum and macaroni & cheese) and sample their very own flavor creations.

Culver's(R) restaurants are mixing two of the best things in life on June 21 -- summer and complimentary dessert. To celebrate the official start of summer, participating Culver's restaurants are giving away its popular Lemon Ice treat to guests. The giveaway also reintroduces Lemon Ice with a lighter twist, as the summertime treat is now sweetened with SPLENDA(R) Brand Sweetener.

Serious dessert aficionados will have a chance to try something way beyond the ordinary at Haagen-Dazs Shops nationwide this summer thanks to executive pastry chef Gale Gand, renowned cookbook author, Food Network star and co-owner of the famed Tru Restaurant in Chicago. Combining Haagen-Dazs ice creams and pure, indulgent ingredients together with her critically acclaimed culinary style, Chef Gand created three signature Dazzler(TM) frozen desserts just in time for summer -- Zesty Lemon Meringue Pie, Triple Chocolate Black Forest Cake and Tira Mi Su.

Chef Jose Andres, Chef/Owner of Jaleo and Cafe Atlantico, pictured with his two daughters, Ines and Carlota, will sail aboard Holland America Line's ms Statendam to Australia/New Zealand as part of the Line's Culinary Arts Center presented by Food and Wine Magazine. More than 50 guest chefs per year will provide cooking demonstrations in new state-of-the-art onboard show kitchens. Special demonstrations will also be offered to children as part of the Club HAL program.

The Space Shuttle Discovery is set to roll out to Launch Pad 39B at KSC with an upgraded External Tank (ET). First motion is targeted for 3 a.m. EDT, Tuesday, June 14.

In the July issue of Cowboys & Indians Magazine, on newsstands June 14, Mark Kiffin, the recent James Beard Award winning chef, created his own wine tasting party at his Santa Fe abode, and explains to Cowboys & Indians’ Readers how they can pull off an exquisite wine tasting shindig with just the right menu, the right music and the right types of wines and champagnes.

Simon's Diner is an evolution in the home grocery delivery service. "Now, in addition to the every day groceries, fresh produce and meats, we are also delivering freshly prepared meals, fully cooked by local chefs," says Tod Seiling, Director of Perishables for SimonDelivers. "Our customers have come to expect convenience and quality of home grocery delivery," continued Seiling, "now we have added a whole new level of service with freshly prepared meals."

Building upon four phenomenally successful years, the South Beach Wine & Food Festival, hosted by Southern Wine & Spirits of Florida and Florida International University, plans to celebrate its fifth anniversary in 2006 with some of the world's greatest culinary superstars and wine and spirits personalities, all of whom will converge in South Beach for three glorious days of non-stop food and wine indulgence, Friday, February 24 - Sunday, February 26.

If you're fishing for new ways to create a healthier lifestyle, look no further than the United States Department of Agriculture's new Food Guidance System, MyPyramid. Based on the recently released 2005 Dietary Guidelines, MyPyramid is designed to help consumers choose the types and amounts of those foods that are right for them. And, when it comes to the foods that are right for consumers, U.S. Farm- Raised Catfish ranks high on the list.

The Professional Culinary Institute, one of the few chef-owned and chef-designed culinary schools in the country, will revolutionize the way in which students receive a culinary education when it opens its state-of-the-art kitchen-classroom facilities on Monday, June 20. Prominent chef-educators have focused their collective vision on creating a curriculum and learning environment that will position the Institute to quickly become the industry leader in quality training and student satisfaction.

Fundue Foods introduces Fundue Fountain, a high quality and affordable home version of the professional chocolate fountain. Developed for at-home use, Fundue Fountain gives consumers the opportunity to entertain family, friends and guests the way professional party planners have done for years.

Just in time for summer fun, Orange Julius has introduced the "Tropical Tango" Premium Fruit Smoothie flavor. The real-fruit smoothie is a refreshing, low-fat blend of strawberries, pineapple, banana, tropical fruit juice and orange sherbet.

The Stone Research Foundation's Athletes' Advisory Board -- an elite panel of some of this country's top athletes, coaches, trainers and physicians -- recently met to amass the most current, leading-edge information in existence on achieving prime performance.