Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 673395
                    [Title] => All about foie gras
                    [Summary] => 
MILLIE: “Tout sur le foie gras” or “All about goose liver” was the title of the course at the famed Alain Ducasse Ecole de Cusine in Paris.
                    [DatePublished] => 2011-04-07 00:00:00
                    [ColumnID] => 134170
                    [Focus] => 0
                    [AuthorID] => 1805395
                    [AuthorName] => Millie and Karla Reyes
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => http://img689.imageshack.us/img689/5183/lif1thumbw.jpg
                )

        )

)

CHEF ALAIN

Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 673395
                    [Title] => All about foie gras
                    [Summary] => 
MILLIE: “Tout sur le foie gras” or “All about goose liver” was the title of the course at the famed Alain Ducasse Ecole de Cusine in Paris.
                    [DatePublished] => 2011-04-07 00:00:00
                    [ColumnID] => 134170
                    [Focus] => 0
                    [AuthorID] => 1805395
                    [AuthorName] => Millie and Karla Reyes
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => http://img689.imageshack.us/img689/5183/lif1thumbw.jpg
                )

        )

)

abtest

All about foie gras

By Millie and Karla Reyes | April 7, 2011 - 12:00am

MILLIE: “Tout sur le foie gras” or “All about goose liver” was the title of the course at the famed...

Food and Leisure