The audience packed into Wave Hill’s Armor Hall. The crowd hushed and leaned forward in anticipation, pens poised on note pads. Then Dan Obusan started to talk about what he explained is both a simple and complex topic — soup.

Seeing as we’re called Edible Manhattan and Edible Brooklyn, most of the time the river we’re crossing is the East. But by next year, hopefully, there’ll be another Jersey destination we’ll be writing about: The Liberty Science Center, which will be adding a focus on the science of food (it’ll be called Cooking: The Exhibition) to its high-tech Jersey City displays on dinosaurs, space, chemistry and technology. Think of it as molecular gastronomy by the guys who really know their molecules.

If you are looking for the perfect spot for your engagement party or rehearsal dinner and love the feeling of old European cafes that you might find in Krakow or Prague or a tapas bar in Barcelona, look no further than the Mae Mae Cafe.

Honorees Jonathan Tisch, CEO of Loews Hotels; George Fertitta, CEO of NYC & Company; Liz Neumark, CEO of Great Performances, and Conrad Wangeman smile withAnthony Napoli, founder of Briggs Inc. at the 8th Annual June Briggs Awards at the Russian Tea Room on January 7, 2010 in New York City.

El Café: For the tastiest and most affordable cheese-and-guava empanada with a view of Central Park, head to the unsung Museo del Barrio. (El Café at El Museo del Barrio, 1230 Fifth Ave., 212-831-7272.)

I've made ONE resolution for the New Year and that's to talk MORE about pickles. This means I'll have to buy more pickles, make more pickles, eat more pickles and celebrate more pickles. All for you. Because you're worth it.