I second Kenito799’s rec: many vinho verdes have nice fizz. And though I’ve had lots of good mid-priced ones, I have to say my fave is the vinho verde from Trader Joes, in the tall green bottle and black label called,... (19 replies, last updated by lactose intolerant cheeselover January 20, 2007)

, and the right level of fizz. Eggs, sausage, pancakes... all lovely. For dinner we were in the Penn Station area and were tired and just needed someplace to eat, so ended up at Tick Tock Diner. Mistake really. The food was... (0 replies, last updated by tinabull January 25, 2009)

it was there. I started pouring it down the drain, and I noticed it fizzing! Poured out a glass, and it’s still intensely bubbly! Of course it’s not foaming over like it would on the first day, but I would say... (3 replies, last updated by Pei May 11, 2007)

A long run this morning. Needed to refuel — quickly — before a big meeting. Resorted to the convenient, but often over-abused, breakfast shake. And, boy, did I abuse it today: -Soy milk -Peanut butter (Jif) -Twinkie (2 of... (2 replies, last updated by always_eating April 27, 2009)

I have been making cordials for a decade. This year’s plums,form a new neighbor, either exploded in the bottle or fizzed over uncontrollably when opened if the glass survived. This is after covering with vodka and brandy... (4 replies, last updated by coralv March 3, 2008)

Plop, plop, fizz, fizz! Obtw, I assume you’re aware that Wayne Hooker is opening an additional Big Mamou later this summer in Williamsburg at 15 Main St./Route 9 AND with a license? (4 replies, last updated by hiddenboston June 16, 2007)

I’ve used them for over a year and love the product and the service. (4 replies, last updated by akita_guy_sf September 3, 2003)

1 part Fox’s U-Bet Syrup (Hershey’s in a pinch) 1 part whole milk 3 parts seltzer Put the syrup in the bottom; put the milk above it and stir vigorously to make chocolate milk. Pour the seltzer over the back of the spoon... (5 replies, last updated by digkv June 18, 2007)

bottle of seltzer. A bunch of pickle juice bubbled over onto the counter and it didn’t stop full on fizzing for a good ten minutes. What could cause this? Is it tampering of bad packaging. Is this what can lead to... (9 replies, last updated by Fine June 1, 2002)

was very trendy, young, sexy well-dressed (expensively well-dressed) Hollywood. The tails were extremely good as well. The food SUCKED for the most part. Their much lauded Shrimp Rice Krispie were tough and the crack, pop, fizz of... (6 replies, last updated by grubtrotters April 2, 2009)

Though I’ve never had Sangria left over for more than a few days, I think it actually tastes better once its been sitting. I’d say you still have a few more days on it. (13 replies, last updated by MMRuth June 28, 2008)

Rosemary Gin Fizz ingredients: 1/4 cup gin 2 tablespoons fresh lemon juice 1 tablespoon Rosemary Syrup Ice cubes Cold club soda 1 rosemary sprig and fresh red currants, for garnish directions: 1.In a tall glass, stir the gin (7 replies, last updated by lupaglupa June 4, 2007)

one other thought is to sprinkle in a bit of baking soda... it will neutralize the acid. I’ve done it before, and it works, although with the fizzing it looks like a science experiment about to take over... (I had a really... (19 replies, last updated by thomspud June 9, 2009)

I use a little white vinegar and baking soda to clean up my coffee mugs – careful, this will fizz...let it sit for a few minutes, then scrub. (9 replies, last updated by BLONDELLE February 20, 2006)

with a delicious, chewy gingerbread “candy,” I’m not complaining. I lined the loaf pan with parchment, so no problem there. The mini-bundts cooked up very fast—around 20 minutes— and baked very... (4 replies, last updated by jill kibler November 12, 2008)