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The History of Popcorn: How One Grain Became a Staple Snack
Tracing the evolution of popcorn's popularity, from proto Corn Nuts to pre-popped seasoned kernels in bags.Read More
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Special Sauce: After a Tony, a Grammy, and a Beard, Alexander Smalls on...
Chef Alexander Smalls has been many things in his long and storied career—opera singer, restaurateur, and cookbook author, to name a few. Smalls speaks to Ed Levine about his life and work, and offers...
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The Garifuna Diaspora Celebrates 223 Years of its Cuisine
How chefs, culinary historians, and cookbook writers are keeping their centuries-old diasporic culture alive.Read More
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Florentine Omelette With Spinach and Cheese
Filled with tender sautéed spinach and melted cheese, this classic omelette is a guaranteed hit. Just don't use baby spinach for it. Read More
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Save Your Vegetable Scraps, Make Stock
Saving vegetable scraps to make stock is a common kitchen tip. But to really make it work, you need to think through the details.Read More
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The Science of Tadka: An Essential Technique for Blooming Spices
Tadka, also known as tarka, refers to both a technique and the infused oil it produces, which adds an extra layer of flavor and texture in many Indian dishes. This guide will show you how to make it,...
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Crispy Pork Shoulder Hash With Charred Asparagus and Serrano Chili
Crispy pork shoulder, potatoes, and asparagus combine for a meal that's good any time of day.Read More
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Toni Tipton-Martin's Jubilee Is a Source of Black Joy
Through historical recipes and profiles of Black American chefs, home cooks, cooking school teachers, cookbook authors, and more, Jubilee reconstructs the true narrative of African American culinary...
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Alexander Smalls on How Food and Music Nurture Hope and Connection
Chef, restaurateur, opera singer, cookbook author—Alexander Smalls is a multi-talented man whose new book, Meals, Music, and Muses: Recipes From My African American Kitchen, celebrates Black American...
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16 Recipes That Get a Spicy-Sweet Kick From Gochujang
From barbecue sauces and ketchups to stir-fried anchovy banchan and crispy skillet rice, these are our favorite ways to incorporate the sweet heat of gochujang.Read More
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Cold Brew Iced Coffee
Cold brew coffee is simply a concentrate of coffee that's brewed for many hours at room temperature, then diluted with water, milk, or a milk substitute to make iced coffee.Read More
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Nutritional Yeast: Savory, “Cheesy,” and Not Just for Vegans
Nutritional yeast is an incredibly versatile pantry staple that can be used in soups, salads, over popcorn and even in noodle dough. It also just happens to be vegan.Read More
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Why I Only Buy Whole Chickens (and You Can, Too!)
Buying whole chickens and butchering them at home is easy, economical, and opens up a world of possibilities. It also can make you a better cook.Read More
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Japanese-Style Iced Coffee
Brewing hot drip coffee directly onto ice is one of the best ways to make iced coffee, and it couldn't be easier.Read More
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Special Sauce: Anne Saxelby and Sheila Flanagan on Selling Cheese During the...
"Ask Kenji” is back with a bit about butter; and Anne Saxelby of Saxelby Cheesemongers and Sheila Flanagan of Nettle Meadow Farm talk about how the pandemic has affected the cheese business. Read More
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Roast Pork Shoulder Ragù in Bianco With Pasta
Turn leftover roast pork shoulder into a rich but bright meat sauce with fennel-onion soffritto and lemon.Read More
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All Hail the Marionberry, Prized Jewel of the Pacific Northwest
The marionberry is considered by many to be the perfect berry because of the delicate balance between the fruit's sweetness and acidity.Read More
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The Case for Conservas: A Guide to Iberian Canned Fish and Seafood
An introduction to conservas, the canned seafood delicacies beloved by the Spanish and Portuguese alike, with suggestions for types to try and how best to serve them.Read More
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