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Feature
A Cheese Primer
CHOW’s guide to the major cheese types. (By James Norton)
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Nagging Question
Why Can Lactose-Intolerant People Eat Some Cheeses and Not Others?
It has to do with how long the cheese is aged. (By Jason Horn)
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San Francisco Bay Area Digest
Steak Frites and Moules
French bistro fare at Couleur Café. (By C. Thi Nguyen)
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General Topics Digest
Brick Cheese
When aged, this gentle calf of a cheese turns into a gnarly old bull. (By Sarah Perry)
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Manhattan Digest
Sure-Handed French at Antibes Bistro
Mediterranean standards done right in the East Village. (By Mark Hokoda)
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Food Media
Let's Go Slumming
A preposterous “poverty tour” in Thailand goes awry. (By Nicholas Day)
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New Finds
A Perfect Pear
My favorite winter tail. (By Lessley Anderson)
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Food Media
Armed and Fougerous
Warning: That cheese in your luggage might explode at any moment. (By Stephanie V.W. Lucianovic)
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Home Cooking Digest
Creamy, Cheesy, Starchy Potato Gratin
Comfort straight from your oven. (By Caitlin McGrath)
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San Francisco Bay Area Digest
The Truly Massive Insider's Guide to the Cheeseboard
A lovely platter of choice Berkeley Cheeseboard Collective advice. (By C. Thi Nguyen)
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Wine and Drinks
Snacks with Your Sparkler
It’s amazing how well a good sparkling wine can pair with food that comes from boxes and plastic bags. (By Daniel Duane)
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Food Media
Behr Essentials
Our own Jim Norton squints critically at the Art of Eating and its founder, Edward Behr. (By Joyce Slaton)
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Manhattan Digest
Mac and Cheese with the Works - Chiles, Kielbasa, and More
A whiff of smoke makes all the difference at Waldy’s. Their wood oven is the secret to their excellent penne with Roquefort and croutons. (By Mark Hokoda)
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