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Nagging Question
Is Soy Lecithin Bad for You?
And what is it, anyway? (By Kara Zuaro)
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Nagging Question
What Is Nondairy Creamer?
It makes coffee so creamy, yet it’s not cream. (By Roxanne Webber)
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Feature
Harold McGee Speaks
Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook’s... (By Harold McGee)
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Feature
How to Brown Butter
Brown butter has many uses; make it a part of your repertoire.
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Nagging Question
Will Mayonnaise Give Me Food Poisoning?
Warning! Potentially massive picnic hazard. (By Roxanne Webber)
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Table Manners
Mum's the Velveeta
Keep your secret ingredients secret. (By Helena Echlin)
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Gear
Foams: Not Dead Yet
Uncool in restaurants, foams at home are fun. (By Louisa Chu)
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Feature
Your Dog, the Gourmet
If your dog has such a great sense of smell, why is he eating your old socks? (By Christina Kosma and Michele Foley)
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The Juice
Like Botox for Wine
Except these gadgets try to turn young wine old. (By Jordan Mackay)
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The Ten
10 Raw Egg Cocktails
A meal and a drink in a glass. (By Lessley Anderson)
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The Ten
Hey, Mr. Postman
Where to shop for food gifts online. (By Roxanne Webber)
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Feature
The Rise of the Salt Tooth
The craze for salted sweets. (By Jessica Su)
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Feature
Campari's Made from Bugs
A lot of stuff you thought was vegan isn’t. (By Jason Horn)
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The Ten
Beyond Salt and Pepper
From Worcestershire sauce to paprika, here are ten ingredients that will boost flavor in your cooking. (By Aida Mollenkamp and Regan Burns)
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Feature
A Cheese Primer
CHOW’s guide to the major cheese types. (By James Norton)
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