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Entertaining
Tips for Camping
Advice from a pro. (By Robin Donovan)
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The Ten
Tips for Successful Grilling
Hone your skills in preparation for barbecue season. (By Roxanne Webber)
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The Ten
10 Kitchen Hazards
Safety tips you might not have heard about. (By Roxanne Webber)
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Nagging Question
Why Do You Need a Nonreactive Bowl for Some Recipes?
It’s a matter of flavor and color. (By Roxanne Webber)
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Project
Make Your Own Sausage
Joining sauerkraut and beer in the great Oktoberfest triumvirate.
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Gear
No Skin Off
CHOW finds the best peelers. (By Louisa Chu)
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Q&A
Food Econ 101
Paul Roberts, the author of The End of Food, dishes on the food system. (By Roxanne Webber)
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Feature
Down-Home Prosciutto
The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of... (By Sue Moore)
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Feature
Get to Know Bison
Your questions answered. (By Roxanne Webber)
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Feature
The Year in Food 2008
What we ate, what the candidates ate, what the Olympians ate.
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Project
DIY Kitchen Fixes
Five practical fixes to save space and beautify your kitchen. (By Lessley Anderson, Michele Foley, Chris Rochelle, and Eric Slatkin)
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Food Media
Knives Gone Cuddly
A new British knife is specially designed to make killing people a bothersome chore. (By James Norton)
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Food Media
The Tip of the Iceberg
Scallions may be off the hook: It’s looking more and more like lettuce is the culprit in the Taco Bell E. coli outbreak. What in God’s name are those awful yellowish shreds doing in tacos in the first place? (By Christy Harrison)
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General Topics Digest
You're Going to Eat That?
Notations of “Sell by,” “Use by,” or “Expires on” protect the seller and remind the buyer when the stuff was purchased. Common sense dictates that meat and seafood should be used quickly for... (By C. Thi Nguyen)
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Food Media
Expanding the Limits of Shelf Life
Use-by dates on food: iron-clad law or mere suggestion? (By Miriam Wolf)
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