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Summer 2008 Gift Guide
Please dads, grads, brides, and more.
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Food Econ 101
Paul Roberts, the author of The End of Food, dishes on the food system.
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Ham on Rye, Extra Sadism
Is it OK for a restaurant to abuse its customers?
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You Can't Afford This Coffee Maker
The high-tech Clover, and two affordable alternatives.
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Stack Your Salad (And Other Plating Tips)
An interview with chef Christopher Styler, author of "Working the Plate."
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The Art of Criticism
Does your server really want to know what you thought of your meal?
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Key to the Liquor Cabinet
How to create the ultimate home bar.
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Bite the Antenna
Wires and spikes make up modern serviceware from Crucial Detail.
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Future on Ice
Defrosting the history of the fridge.
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Breadboxes
Keep your bread fresh.
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Well-Preserved
New canning jars from Ball.
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Cake Stands
Elevate any dish to a new level.
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The Best Cheese Accessories
What to buy after the knives and boards.
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Ask Aïda
CHOW’s food editor on her Food Network show.
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Cheap and Beautiful
High-impact tableware on a low-impact budget.
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