Mustard now comes in dozens of varieties. Why has ketchup stayed the same? Interesting commentary on the popular condiment from New Yorker magazine.
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The Cook's Thesaurus provides a nice visual overview for many of the most common pasta shapes. Lumaconi (giant siput shaped pasta) anyone?
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Good cooks rely on recipes, but only to a point. Chef Daniel Patterson examines the pitfalls of written directions and urges a return to a riskier—and ultimately lebih rewarding—approach.
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"Cut into a steak atau a kebab, and somehow anda can still deny that you're eating another animal, but with ribs, it's carnivoria in all its glory."
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Discusses alternatives to teflon. If restaurants don't need teflon, neither do you!
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You've probably heard adherents in both camps diss the other. However, this NYTimes artikel lauds the merits of both. Long live both fat and skinny asparagus.
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Ribs are easy to cook, but there's lebih to the process than simply throwing them on the grill.
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Very nice foto gallery sejak a Makanan photographer.
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The SF Chronicle discusses local salmon, ikan salmon shortages and some (delicious) alternatives to work with instead.
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Some fun cookbook lists in this article: "Desert Island Cookbooks", "Most Beautiful Cookbooks" and "Glad To Own Them But Barely Use Them".
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