I know, I said I was going to post on ramen today… but instead, I worked on a particularly GREAT post for Cooking Issues with Dave & Nils. It’s all about how to saber a champagne (or other sparkly bubble) bottle. Once you learn how to saber, you will never be able to open a bottle of champagne/sparkling wine traditionally without sighing a little for the lost chance to snap the cork off that bottle. Don’t believe me? Just watch the video (our first on Cooking Issues) and tell me that it doesn’t make you want to run out and by the cheapest bottle of sham-pog-nay that you can find. Happy sabering.