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Nagging Question
Are Whole-Wheat and All-Purpose Flour Interchangeable?
Only if you want dense cakes and cardboardy pie crusts. (By Roxanne Webber)
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Project
How to Make the Ultimate Bagel
It’s in the boiling and the malt. (By Melissa Wagenberg Lasher)
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The Ten
The Big Cheese
The origins of your favorite food idioms. (By Michele Foley)
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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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Feature
Summer 2009 Cookbook Gift Guide
Because cookbooks are easy to wrap and fun to give. (By Roxanne Webber)
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Feature
Chronicles from a Pig Party
Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights. (By Kate Ramos)
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Project
Make Your Own Pancetta
Skin it, tie it up, let it hang: step-by-step instructions to make your own.
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Feature
The Hamburger Through Time
A short history of the greatest American food icon.
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Feature
A Tale of Two Chowhounds
The salesman had had quite enough of my waffling between two overcoats. Howard Turkell, 60-ish and a garment center veteran, was trying to be polite with the weirdo hipster kid who’d turned up at his third-floor shop that... (By Jim Leff)
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Manhattan Digest
The Brunch-Lover's Bible
Apple omelets, pumpkin pancakes, and garden-fresh Bloody Marys. (By Mark Hokoda)
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Food Media
Wonder Breads
Bread bakers around the world unite to sing the praises of no-knead dough. (By Stephanie Rosenbaum)
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Food Media
Zen and the Art of Bread-Making
New film “How to Cook Your Life” explores mindfulness in the kitchen. (By Traci Vogel)
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Food Media
Syrup of the Holy Spirit
Just in time for the holidays, Jesus (or maybe it’s Moses) makes a breakfast-food appearance. (By Traci Vogel)
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General Topics Digest
Flour Matters
Will Owens finds that Gold Medal and other generic supermarket flour brands seem gritty; that’s because they’re made from hard wheat. The generic stuff is fine as a thickening agent, or for dusting, but mediocre for... (By C. Thi Nguyen)
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