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Feature
Candy's Black Sheep
Salty, medicinal black licorice won’t satisfy your sweet tooth, but you might like it anyway. (By Regan Burns)
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The Ten
Candy Bars Worth Crossing State Lines For
A field guide to great American treats. (By Steve Almond)
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Supertaster
Good & Plenty Sacrilege!
This week’s mission: candy with extra spice. (By James Norton)
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Project
Popcorn Balls for the Holidays
Too sweet and delicious to hang on a tree.
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Table Manners
Do Let Them Eat Cake
What— and how— to feed the homeless. (By Helena Echlin)
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Gear
Automatic Hand Washers
High-tech gear from the 2007 National Restaurant Association Show. (By Louisa Chu)
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The Ten
10 Ways to Eat More Bacon
Elvis, Metallica—everybody loves it! (By Kathryn Hawkins)
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Feature
Freeze-Dried Guanciale and Squid Ink Bar Codes
What we learned at Madrid Fusión. (By Aida Mollenkamp and Regan Burns)
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Feature
Winter 2009 Gift Guide
The gifts keep on giving and being given. (By Roxanne Webber)
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The Ten
10 Ways to Reinvent Breakfast
Go beyond bagels and bacon. (By Roxanne Webber)
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Feature
Winter 2007 Gift Guide
Give while the giving’s good.
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The Ten
Tasty Kosher Products
Kosherfest debuts chocolate liqueur and treats for doggies. (By Lynne Meredith Schreiber)
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The Ten
See Recipe on Back
Concoctions cribbed off the back of a box that are good enough to pass as your own. (By Aida Mollenkamp)
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Q&A
Gilt-Free Cooking
CHOW interviews bad-boy chef Paul Liebrandt, recently let go from NYC’s Gilt restaurant, now striking out on his own. (By Ya-Roo Yang)
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Feature
Wedding Cake Tips
Get the most for your money. (By Roxanne Webber)
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