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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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Food and Cooking
How to Add Whole Grain Without Adding Grit
Swap in whole wheat pastry flour for white in baked goods without sacrificing flavor or texture. (By Roxanne Webber)
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Supertaster
Pastry Puffs That Look Catered
This week’s mission: pseudo-elegant frozen pastry bites, and Wheat Thins with more fiber. (By James Norton)
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The Ten
Whole Grains with Flavor
Or a grain of barley, or couscous, or anything whole and wholesome. (By Nicole Spiridakis)
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Feature
Whole Grains 101
How to cook them and why they’re worth the wait.
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The Ten
10 Vegan Lunch Recipes
Main dishes and desserts to pack and go. (By Roxanne Webber)
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Q&A
The Minimalist's Dessert
Cookbook author and confectioner Alice Medrich talks about her love of simple, artisanal sweets. (By Jessica Su)
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Supertaster
Cheesy Beefy Melt and Simple Harvest Hot Cereal
This week’s mission: a new comforting burrito and wholesome, flavored oatmeal for adults. (By James Norton)
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The Ten
Tasty Kosher Products
Kosherfest debuts chocolate liqueur and treats for doggies. (By Lynne Meredith Schreiber)
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Q&A
Michael Ruhlman's So Rational
He’s got a new book and a message to Americans: Get a cooking scale and some sharp knives. (By Roxanne Webber)
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The Ten
You Are What You Don't Eat
Ten ways to label you and your food. (By Meredith Arthur and Eric Slatkin)
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Shelf Life
We're All Meatheads Now
One more addition to a pig-centric cookbook world. (By Sara Dickerman)
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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
Bringing the Bee to Its Knees
Think every squeeze bear is filled with the same sweet golden goo? (By Stephanie Rosenbaum)
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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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