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The Ten

Outfitting Your Home Bar
Essential tools to take you from dilettante mixer to pro mixologist. (By Kate Ramos)
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Travel

Destination: Open-Air Bars in Budapest
Enjoy drinks on the Danube. (By Carolyn Bánfalvi)
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Feature

How to Start Your Own Dive Bar
Be the boss, bouncer, and favorite bartender. (By Lessley Anderson)
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Feature

Freeze-Dried Guanciale and Squid Ink Bar Codes
What we learned at Madrid Fusión. (By Aida Mollenkamp and Regan Burns)
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Feature

Four Bands, Four Barbecue Joints
A tour through the barbecue meccas of Chapel Hill, Memphis, Austin, and Kansas City, plus music.
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Travel

From Scarface to Key Lime Pie
A culinary tour of seedy-but-cool Red Hook, Brooklyn (By Kara Zuaro)
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Feature

Get to Know Bison
Your questions answered. (By Roxanne Webber)
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Q&A

Conversation with a Cocktail Epicure
Alberta Straub, once described as “the Alice Waters of booze,” has been mixing up sublime adult beverages made with herbs, spices, and fresh fruits and vegetables for the past six years at San Francisco’s Orbit... (By Lessley Anderson)
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Q&A

An Interview with a Moderator
Jim Leff speaks with Pat Hammond, Chowhound’s longest-standing moderator.
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Feature

Fashionable Food: Rabbit Sugo with Egg Pasta
Who’s making it and how you can make it yourself. (By Lessley Anderson)
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Feature

Summer 2007 Gift Guide
Everyone loves a giver. (By Michele Foley)
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Feature

When Can Chefs Sue Other Chefs?
Defining legitimate legal claims in the restaurant world. (By Jason Krause)
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Q&A

The Crema of the Crop
Our barista continues on the path to top honors.
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Gear

No Shame in the Garlic Press
The best garlic presses. (By Louisa Chu)
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Travel

The Colonel's Got Competition
Great eats in Louisville, Kentucky. (By Jane Goldman)
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