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The Ten
Sweet Salvation
Count on these mail-order chocolates for last-minute holiday gifts. (By Roxanne Webber)
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The Basics
The Basics: How to Make Roasted Sweet Potatoes
Good for Thanksgiving, or anytime.
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Supertaster
The Raisin Bran of My Fantasies
This week’s mission: British breakfast cereal with masses of fruit, and sweet, spicy spread. (By James Norton)
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The Ten
When Hunger Strikes
A little crunch, a little salt, a little sugar: These are the snacks we reach for. (By Aida Mollenkamp and Regan Burns)
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Feature
Cubicle Cuisine
The perfect brown-bag lunch would be part store-bought, part easy-home-made, it wouldn’t take long to assemble the night before. Just like childhood lunch-box spreads, it would have multiple pieces, including snack and cookies.
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The Basics
The Basics: How to Make an Icebox Cake
The easiest, most addictive dessert ever.
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The Ten
Beyond Ketchup and Mustard
Our favorite condiments for your spreading, dipping, and dribbling pleasure. (By Regan Burns)
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Feature
Meals, Ready to Eat
Today there are 24 different MRE menus, such as Cheese Tortellini, Jamaican Pork Chop, and Jambalaya. Most are actually quite tasty. (By Matt Palmquist)
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The Ten
The Chocolate Factory
Ten chocolate-packed desserts in honor of the holidays. (By Aida Mollenkamp)
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Supertaster
Another Excuse to Eat Chocolate
This week’s mission: single-origin candy bars. (By James Norton)
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Supertaster
Sexy Pink Tequila
This week’s mission: a healthier mass-market peanut butter and reposado tequila flavored with hibiscus flower. (By James Norton)
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The Ten
10 Homemade Pizzas
Easy pies to please any palate. (By Aida Mollenkamp)
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Feature
Pomegranates, Dried Limes, Rose Water
A primer on Persian, a.k.a. Iranian, food. (By Zoe Singer)
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The Ten
10 Beijing Dishes
What to eat at the 2008 Olympic Games in China. (By Fuchsia Dunlop)
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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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