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Story
Freeze-Dried Guanciale and Squid Ink Bar Codes
What we learned at Madrid Fusión.
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Recipe
Dungeness Crab Guacamole with Endive
Guacamole becomes even more indulgent with the addition of sweet Dungeness crab.
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Story
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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Story
From Scarface to Key Lime Pie
A culinary tour of seedy-but-cool Red Hook, Brooklyn
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Story
Get to Know Bison
Your questions answered.
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Story
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...
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Story
An Interview with a Moderator
Jim Leff speaks with Pat Hammond, Chowhound’s longest-standing moderator.
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Story
Fashionable Food: Rabbit Sugo with Egg Pasta
Who’s making it and how you can make it yourself.
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Story
Summer 2007 Gift Guide
Everyone loves a giver.
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Story
When Can Chefs Sue Other Chefs?
Defining legitimate legal claims in the restaurant world.
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Story
The Crema of the Crop
Our barista continues on the path to top honors.
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Story
No Shame in the Garlic Press
The best garlic presses.
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Story
The Colonel's Got Competition
Great eats in Louisville, Kentucky.
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Story
Crispiness Jihad
This week’s mission: An ice cream flavor I hadn’t tried yet and a controversial new candy bar.
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Story
Destination: Twin Cities Crawl
Well fed and hung over at the 2008 Republican National Convention.
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