drained and rinsed canned white beans, preferably cannellini.

But as for rice?It's about time.Here at Food & Wine, our.

snack food taste tests.have a pretty simple methodology: gather the things, photograph, try methodically, rank, devour whatever's left.This process usually runs pretty smoothly, and we're generally good at sharing, but there's something about Goldfish that gets people worked up.. At least that's what we witnessed when we collected bags of Goldfish for a shoot.

We were down in the., photographing 21 versions of our crunchy fish friends, when someone knocked on the door and asked (read: begged) for us to share.

Then someone else came by.

Then a group of three.My apron first went around my waist toward the end of the 1900s and it's been there pretty much ever since.

It's certainly not the only job I've held over the last 30-plus years, but it is the most consistent one.Restaurant work has always been my security blanket, albeit a stiff, polyester one that smells of stale beer and barbecue sauce.

For some people, waiting tables is something they did for one summer after high school and for others it's a lifelong habit.People who have never had the experience of serving food for a living might see it as a job that one takes only when there are no other options.