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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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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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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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Books for Dads Who Love to Cook (Or Want to Learn)
Our 21st century culture is encouraging men to dispense with old gender roles and crack out the pots and pans
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The File Inside the Cake: True Tales of Prison Escapes
Jailbirds really have tried to fly the coop by way of contraband—files, handsaws and even guns—hidden inside baked goods
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Food Like You’ve Never Seen Before
Molecular gastronomist Nathan Myhrvold creates culinary oddities and explores food science in his groundbreaking new anthology
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Making the Best of Invasive Species
Garlic mustard and Asian carp can wreak havoc on their ecosystems, but do they have a future on your dinner plate?
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The Hamburger: A Quintessential American Meal
The hamburger is a part of our national identity. But how did the U.S. come to “own” the little beef cake sandwiches?
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Rabbit: The Other “Other White Meat”
Not the popular choice for Easter dinner…
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Food From the Age of Shakespeare
By using cookbooks from the 17th century, one intrepid writer attempts to recreate dishes the Bard himself would have eaten
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Recipes for Rabbit Fricasse and Raspberry Fool
Learn how to make two dishes from 17th century English cookbooks
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Five Ways To Eat Cadbury Crème Eggs
The crème de la crème of Easter sweets prepared in five unique ways
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The earliest known recorded mac’n’cheese recipe was scribbled down in 1769
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