While the products are similar (both come in a tube, are made in Mexico and are wonderfully greasy and salty), there are subtle differences. The Stax crisps are slightly larger and more uniformly brown than the Pringles, which are pale with a brown edge. And the Stax seem to have a more crisp texture with a flavor that nearly resembles potatoes. Of course, we're not sure authentic flavor really matters when it comes to fabricated potato chips.

Stax also have one less fat gram per ounce - 10 - than Pringles (11). But does that matter when most of us eat half a tube in one snack sitting?

There is a difference in price - the Pringles cost $1.29 per 6 ounces and the same amount of Stax retail for $1.69.

Cicada cuisine

We asked several chefs to create tasty dishes made with fresh, in season cicadas. To be clear, the chefs concocted this imaginary food on paper - no one actually cooked the bugs. So you won't find these on the menu.

--

Nori Tempura Mount Adams Cicadas with Crisp Cucumber Salad and Spicy Dipping Sauce

David Cook, Daveed's, Mount Adams

--

Bourbon Seviche Cicadas on Kentucky Limestone Bibb Lettuce with Citrus Fruit Dressed with Roasted Spring Onion Vinaigrette and Broadbent's Country Ham.

Kristy Schalck, Tousey House, Burlington

--

Crepes Filled with Brown Sugar-Roasted Cicadas and Pecans, Topped with Frozen Yogurt

Ron Wise, Rondo's, Westwood

--

Insalata Cicada of Baby Arugula, Shaved Parmesan, Prosciutto and Garlicky-Fried Cicadas Dressed with Aged Balsamic Vinegar.

Beth Partridge, Andiamo!, Oakley

--

Cicada "Roulette" of Tempura-Fried Fennel, White and Green Asparagus Tips and Baby Cicadas with Curried Mayonnaise, Raspberry-Chipotle Hoisin and Sweet Chili Pepper Sauce.

Shawn McCoy, Brown Dog Cafe, Blue Ash

Learn to cook

Call schools for schedules and fees.

• Cooks' Wares, Shops at Harper's Point, Symmes Township, 489-6400; Marketplace at Settler's Walk, Springboro, (937) 748-4540; www.cookswaresonline.com

• Cooking School at Jungle Jim's Market, Fairfield, 674-6059; cookingschool@junglejims.com.

• Dorothy Lane Market School of Cooking, Dayton, (937) 434-1294; www.dorothylanemarket.com.

• J's Restaurant, Hyde Park, 821-2888.

• Kremer's Market Cooking Classes, Crescent Springs, 341-1067.

• Ridge Market Cooking Classes, Pleasant Ridge, 366-4760.

• Wild Oats, Rookwood Commons, Norwood, 531-8015.

• Williams-Sonoma Grand Cuisine, Kenwood Towne Centre, 793-3445.

Bubbly for a bash

When someone I know graduated from college last month, it merited a celebration with a bottle of the best bubbly - Laurent-Perrier's Grand Siecle "La Cuvee" ($92.99). The name of this brut Champagne translates as "great century" - a reference to the glory of France in the 1600s.

A tÍte de cuvee (top wine of the estate), it's an even blend of chardonnay and pinot noir grapes from the 1988, '90 and '93 vintages. This dry white wine has fine bubbles, with an aroma of yeast and a hint of nuts. The intense lemon-lime taste is at its most elegant when the bottle is well chilled on ice.
--Rebecca Goodman (E-mail rgoodman@enquirer.com)

Contest: Share the sauce

Prove your grilling sauce is the best by entering it in Ridge Market's (Pleasant Ridge) homemade barbecue sauce contest. Deadline for entries: June 9. Winner will be announced during the market's annual Pork Fest, June 12.

Information: 366-4760 or bmadison@cinci.rr.com.