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Feature
Pomegranates, Dried Limes, Rose Water
A primer on Persian, a.k.a. Iranian, food. (By Zoe Singer)
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Nagging Question
What Is Charcoal?
A burning question. (By Tiffany Maleshefski)
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Table Manners
None of Your Business
Is it selfish to guard a recipe? (By Helena Echlin)
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Feature
Pepper Is the New Salt
Eight best bets for sneezing and seasoning. (By Heather Shouse)
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Entertaining
Gas Versus Charcoal
Choose what’s under your grate before you choose what goes on top. (By Roxanne Webber)
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The Ten
10 Little-Known Cheeses
Cheeses you probably don’t know about, but should. (By Michele Foley)
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Feature
The CHOW 13
Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers. (By Lessley Anderson)
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Feature
Cheap and Beautiful
High-impact tableware on a low-impact budget. (By Michele Foley)
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Los Angeles Digest
Renu Nakorn Rises from the Ashes
The return of an old Thai favorite. (By C. Thi Nguyen)
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Feature
You Say Farine, I Say Flour
Learn the difference between French and American flour and ways you can substitute for the real thing. (By Aida Mollenkamp)
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Food Media
Palin in Touch with Turkey Slaughter, Out of Touch with PR Tactics
The Alaskan governor keeps it a little too real. (By Miriam Wolf)
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General Topics Digest
What's the Difference Between Cornmeal and Masa Harina?
They are processed differently for different uses. (By Sarah Perry)
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Food Media
<i>Norouz Mobarak!</i>
What are you eating to celebrate the Persian New Year? (By Tea Austen Weaver)
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Food Media
Salicornia Is Not a Bean
Anticipating global warming, one scientist turns to a food crop that tolerates salt water. (By Traci Vogel)
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Food Media
Plats Perdus
When you’ve spent hours preparing a dish only to have it turn on you like an evil beast, what do you do? Strip it for parts and create something unique, that’s what. (By Christy Harrison)
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