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Story

How to Prepare for the Meal of Your Life
Six months ago you nabbed a reservation at the hottest restaurant in town. Now the meal of your life is two days away. You have to be prepared. You have to be psyched. You have to make the most of it. But how?
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Story

Tinker, Tailor
An interview with Chef Sam Mason of Tailor.
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Story

Sweet, Sour, Salty, What?
Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it.
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Story

Tie One On
Our product columnist finds the best aprons.
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Story

10 Beginner Cookbooks
Helpful titles for the novice cook.
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Story

A West Sonoma Road Trip
Tasting rooms and dining rooms in our favorite slice of Northern California wine country.
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Story

Make Your Own Pancetta
Skin it, tie it up, let it hang: step-by-step instructions to make your own.
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Playing with Fire
CHOW tests the best kitchen torches on crème brûlée and beyond.
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The Business of Fun
Marco Pierre White is sometimes a slave, sometimes a devil.
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Story

Bad Food, Great Review
"In a world where there’s so much bad food even at the high level, I’d much rather eat at a restaurant that at least is taking care."
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Story

What Is Ceviche?
How does citrus “cook” raw things, like fish in ceviche?
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Story

Flash-Frozen Hot Chocolate
The Anti-Griddle allows you to instantly freeze almost anything, while keeping the center still gooey.
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Story

Well-Preserved
New canning jars from Ball.
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Story

Hot Holders
Burn-protection gear for home chefs.
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Story

Local Fizz
Go locavore with soda pop.
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