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Why Don’t Other Countries Use Ice Cubes?
A better question might be, why do Americans love ice so much?
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To Grill or Not to Grill: Commemorating a Saint’s Martyrdom
If the stories about him are true, St. Lawrence would probably appreciate this bit of perverse humor
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Saving the Flavor of Fresh Herbs
Whether homegrown or store-bought, there are ways to preserve the flavor of fresh herbs for later
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Thirty Years of Food in Music Videos
On MTV's birthday, an appreciation of the coffee, cakes, candy, breakfast cereals and milkshakes of song
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Marrons Glacés: $4 a Nut, But Worth Reminiscing Over
The ultra-sugary confections, popular in France and Italy, have a creamy texture and unmistakable warm chestnut flavor
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Five Ways to Eat Green Beans
To prove their versatility, here are five out-of-the-ordinary ideas for cooking with green beans, each from a different world culture
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S’mores: More American Than Apple Pie
Marshmallows are from Egypt; chocolate is Mesoamerican. But Graham crackers were invented—or at least inspired—by a Connecticut Presbyterian minister
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DIY Carbonation: The Fizz Biz Lifts Off
The gadget's entry into the U.S. market comes as economic, environmental and health concerns have converged with an interest in do-it-yourself everything
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Sweet Garden Success
Meal planning has become like triage; we eat whatever is most urgently ripe
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Castaway Cuisine, Fictional and Real
How would you survive if stranded on a desert island with only your wits and the resources at hand?
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Inviting Writing: What’s Your Relationship to Your Kitchen?
Tell us a true, original story. Is your kitchen your laboratory, your sanctuary, your prison, your playroom?
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Gourmand Syndrome
First identified by neuroscientists in the 1990s, the disorder is marked by "a preoccupation with food and a preference for fine eating"
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The Food that Fueled the American Revolution
A steady supply of preserved meats and flavorless flour cakes played a vital role in American patriots defeating the British during the American Revolution
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What the Heck Do I Do With Galangal?
Galangal is a rhizome in the same family as ginger, which it resembles in appearance and, to some degree, flavor
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Summer Reading List: Seven Tasty New Titles
The common thread among these recent releases is that the best food stories are really about people
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Salisbury Steak: Civil War Health Food
After 30 years of research Dr. Salisbury finally published his ideas, setting off one of the earliest American fad diets
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The Cheese That Squeaks Like a Mouse
Lumps of fresh cheddar that haven't been pressed and aged are a popular treat; they sound like a tiny window-washer is squeegeeing your teeth
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Tastes Like Disco: A Meal from 1978
For my husband's birthday, I prepared a dinner of recipes from the year he was born. I immediately noticed a few differences from the way we eat today
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New Inviting Writing Theme: Waiters and Waitresses
Let's hear your best, worst or funniest dining-out experience, from the perspective of the server or the served
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Five Ways to Eat Watermelon
The best way to eat watermelon? By the wedge, bare feet dangling into a pool or lake. But here are five other pretty good ideas
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