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While it’s hard to be the consummate kitchen maven in the face of disaster, it’s still possible to manage food prep without a fully functional kitchen
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Paradise Lost’s Joe Berlinger on the Roots of his West Memphis Three Films
The director of the award-winning documentary reflects on what it was like to film a “real-life Salem Witch Trial”
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The Sweet and Sour of Pickling
There is a reason, I discovered, that households of yore required at least one full-time homemaker to keep things running smoothly
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Law and Order: More Culinary Crimes
Those who live outside the law sometimes meet their downfall through their relationship with food
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Inviting Writing: Mastering the School Cafeteria
Over the course of 12 years of eating with fellow classmates, any student can learn a set of new life skills
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Do Kids Have Too Much Homework?
Across the United States, parents, teachers and administrators alike are rethinking their approach to after-school assignments
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Behind the Lost Hitchcock Film
Found in a New Zealand archive, the White Shadow offers a glimpse into early film history that extends beyond the famous director
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The blog where nothing’s off limits, and nothing’s sacred either. Today’s classic may have been yesterday’s bomb
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Benevolent Maize and Ogre-Fart Chilis: Food Origin Myths
According to the Peruvian Yanesha people, plants originally had human forms that went through either “sublime” or “grotesque” transformations
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Lack of space and college rules don’t have to put the kibosh on your first adventures in cooking as an independent young adult
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Eating it only buttered and salted would be like limiting Ben Franklin to a single pursuit of inquiry. Why squelch such potential greatness?
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Samuel Morse’s Other Masterpiece
The famous inventor’s painting of Gallery of the Louvre is as much a fascinating work of art as a 19th century history lesson
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What Ever Happened to Homemade Ketchup?
By the mid-1800s, some cookbooks listed as many as 20 recipes. Today the homogenized condiment is due for a paradigm shift
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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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The Ecological Effects of Eating Frog Legs
As Kermit said, “All I can see are millions of frogs with tiny crutches”
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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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Hidden away in northern Italy’s lake district, the design factory has influenced the look of American kitchens for decades
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When Bad Things Happen to Good Food
It may be no use crying over spilled milk, but the loss of certain other foods might merit a handkerchief
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