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The Ten
Pack Your Knives and Go
Cooking vacations that steer clear of the tourist traps. (By Sheila Scarborough)
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Table Manners
How Do You Say "Pho"?
The pitfalls of pronunciation. (By Helena Echlin)
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Table Manners
Mum's the Velveeta
Keep your secret ingredients secret. (By Helena Echlin)
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Table Manners
Wow, You Eat a Lot
Is it rude to comment on how much a woman can put away? (By Helena Echlin)
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Nagging Question
Why Can Lactose-Intolerant People Eat Some Cheeses and Not Others?
It has to do with how long the cheese is aged. (By Jason Horn)
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Table Manners
But I Come Here Often
Should regulars get special treatment? (By Helena Echlin)
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The Ten
The New Kitchen Staples
Your pantry is bare unless these 10 items sit on its shelves. They’ve achieved post-food-fad status. (By Steven Jenkins)
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Supertaster
Venial Vegetable Trickery
This week’s mission: a snack mix with Cheerios, and frozen vegetables with health claims. (By James Norton)
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Q&A
On the Hunt for Wild Yeast
Chatting with home fermentation expert Sandor Ellix Katz. (By Lessley Anderson)
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Project
How to Make the Ultimate Bagel
It’s in the boiling and the malt. (By Melissa Wagenberg Lasher)
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Shelf Life
Return of the Salmon Mousse
The Silver Palate duo makes nice and makes dinner. (By Sara Dickerman)
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Feature
Jiffy Roast
Roasting coffee is as easy as popping popcorn. (By C. Thi Nguyen)
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Feature
Whole Grains 101
How to cook them and why they’re worth the wait.
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Q&A
Palate Tease
Sheila Lukins and Julee Rosso talk about life before arugula and The Silver Palate Cookbook, 25 years later. (By Sara Dickerman)
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Shelf Life
It's Not Fat, It's Big-Boned
In honor of its 50th year, Bon Appétit muscles in with a heavy tome. (By Sara Dickerman)
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