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Shelf Life
The Myth of the Pie Crust
A conversation with cookbook author Dorie Greenspan. (By Sara Dickerman)
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Q&A
Farewell to Hydrocolloids
Chef Alex Stupak’s Mexican food dreams. (By Louisa Chu)
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Gear
Well-Preserved
New canning jars from Ball. (By Louisa Chu)
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Gear
Fresh Out of the Oven
Outfit yourself with these nouveau baking supplies. (By Louisa Chu)
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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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Home Cooking Digest
A Tart for Chestnut-Lovers
Three forms of chestnut baked in a pie. (By Caitlin McGrath)
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Food Media
Eat. Discuss. Die.
Inspired by a BBC food survey, Melissa at Travelers’ Lunchbox asks the food blog community to list five “things you’ve eaten and think that everyone should eat at least once before they die.” (By Tea Austen Weaver)
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New Finds
Paulette's Macarons
It’s hard to find a Paris-great macaron in San Francisco, but Paulette comes close. (By Aida Mollenkamp)
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Food Media
No Liquid Quail Egg Ravioli for You!
Michael Carlson served dinner to the world’s best chefs. Then he closed his restaurant. (By Nicholas Day)
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Food Media
For the Baby Gourmet on Your Gift List
Looking for a gift for that aspiring foodie toddler in your life? Forget building blocks. Give a wooden sushi set packed in its own bento box—ginger, wasabi, and shoyu included! (By Tea Austen Weaver)
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