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The holiday celebrations continue through January 13. Here's what to cook to keep the festivities going.
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What lahmacun may lack in cheese pulls it makes up for with juicy, spicy ground lamb
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Similarities between us and the cuddly primates could help us understand the origins of human illnesses—and treat them
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The once-classic American dish has been widely replaced with the casserole—thanks in part to anti-immigrant sentiments
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Hungry minds would enjoy one of these illuminating books about the world of food and drink
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We put some common myths to rest—and help you tackle your next turkey dinner with confidence
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The strange story speaks volumes about our globalized food system—you'll be surprised where the unwanted parts end up
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From tuna fish to the lesser-known woodcock, food experts peer under the bread and find the story of a nation
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“Wine Cubes” will be popping up on Armenian vineyards—and building up the country’s enotourism industry
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And is this insane thing really a pumpkin?
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Instagrammer Sothany Kim dishes on nicotine breakfasts, third-wave coffee houses and enemy bakers in Austria’s capital
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A new Smithsonian Folklife Project, Forklife, traces the journeys of immigrant food traditions taking root in the United States
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Once a state-run industry, beer-making in Taiwan is blending globally-minded brewing with local flavors
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For its grand reopening, a hub of Asian-American culture serves up a culinary wonderland
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Why does this pungent delicacy give some the munchies, but send others reeling to the toilet?
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How science helps your barista brew your espresso perfectly every time
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Scientific methods, rising literacy and an increasingly mobile society were key ingredients for a culinary revolution
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Our most symbolic squash is now taking over the world
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This rapidly evolving tech aims to empower consumers and shine a light on the food industry
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