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Project

Make Your Own Candy Bars
Corner-store sweets go high-end.
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Table Manners

Your Order Is Politically Incorrect
How to address ethically challenged eaters. (By Helena Echlin)
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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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Supertaster

Would the Dude Like It?
This week’s mission: a way to spruce up your White Russians, and a nonrotgut gin. (By James Norton)
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The Juice

The Chardonnay Conundrum
It can be so good, and so very bad. (By Jordan Mackay)
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The Juice

The Cocktail's Golden Mean
A quest to master the art and science of mixology. (By Jordan Mackay)
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The Ten

Root of the Matter
Root beers we dig. (By Regan Burns)
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Feature

How to Judge Ice Cream
Jon Snyder, founder of New York’s acclaimed Il Laboratorio del Gelato (and creator of the original Ciao Bella gelato), explains how he eats a pint of ice cream.
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Q&A

On the Hunt for Wild Yeast
Chatting with home fermentation expert Sandor Ellix Katz. (By Lessley Anderson)
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The Juice

What to Drink in 2009
Anticipating a year of wine and booze discoveries. (By Jordan Mackay)
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The Ten

10 Reasons Why Whole Foods Is Annoying
For example: carob-glazed doughnut holes. (By Lessley Anderson)
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Gear

Stir It Up
CHOW tests mixing bowls that won’t slip, chip, or break. (By Louisa Chu)
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The Juice

BYO Whiners
With corkage fees, it’s a battle between diners and restaurateurs. (By Jordan Mackay)
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The Ten

Essentials for the Home Baker
Baking supplies that won’t collect dust. (By Sara Lime)
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Gear

Space Grain
Rice Cookers Go High-Tech. (By Louisa Chu)
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