Behind the Counter
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Pasta Showdown: Artisan vs Industry
Do you know your noodles? The author explains why small-scale producers are the way to go.read more
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From Maine, a Better Yellow Mustard
Don't be tricked into thinking all varieties are the same--this kind tastes different than the grocery store version.read more
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A Centuries-Old Secret to Great Pasta
Since medieval times, food lovers have used this technique to make memorable spaghetti, penne, and more.read more
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The Secret Life of Cashews
The author always knew the nuts tasted good, but he wasn't aware of their history or of how healthy they are.read more
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Pepper With Dessert?
It's not as strange as it sounds. Pfeffernüsse cookies use the savory spice, and they go with coffee, tea, and more.read more
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7 Foods To Be Thankful For
In honor of the holidays, the author lists products he's glad to have, from gingerbread to olive oil.read more
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How Spain Defines "Tortilla"
It's made of eggs, rather than cornmeal or flour, and it's similar to an Italian frittata.read more
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How to Spice Up a Bloody Mary
Forget horseradish. Harissa, a hot red sauce from North Africa, adds a kick to tomato-based drinks.read more
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Bialy: Bagel's Lesser-Known Cousin
This Polish-born bread is round, yeasty, and ideal for breakfast--but it doesn't have a hole.read more
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Paprika: Spain's Secret Ingredient
The spice main not play a central role in American cuisine, but these two versions are worth trying.read more
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An American Fruit You Haven't Tried
Paw paw has been celebrated by everyone from George Washington to Baloo from the Jungle Book.read more
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Lemons With a Twist
Add lift to everything from fish to sandwiches with the pickled version of this popular citrus fruit. read more
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6 Australian Foods Worth Trying
From curries to olive oil to biscuits, this list represents the range of culinary options the country has to offer.read more
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Sick of Bacon? Try Smoked Pork Jowl
This silky, flavorful cut makes an ideal addition to pastas, sandwiches, bean dishes, and more.read more
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For Better Deli Meats, Slice by Hand
The slicing machines in most delicatessens may save time and effort, but they sacrifice taste.read more
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Taralli: Italy's Superior Snack
These bagel-shaped rings of dough can be found in bakeries across the country. The secret? Olive oil.read more
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The Search for Real Rye
Most loaves at Jewish delis are a disgrace. How the art of baking bread was lost--and where it lives on.read more
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5 Qualities of Great Rye Bread
A good loaf is hard to find. The author offers the generations- old secrets of making the Jewish staple.read more
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Welcoming Turnip Season
The author didn't care for the vegetable until he traveled to Tunisia. Three ways to prepare them.read more
Photo by David Sax
Why I Want to Save the Deli
Delicatessens are on the decline as customers age, assimilate, and lose interest. SLIDE SHOW Iread moreSLIDE SHOW: Why I Want to Save the Deli
David Sax visits delis across the United States, as he explains why he wants to save the deli.read more
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Wild Berry Jam: A Link to the Past
Serbia may not be considered a culinary hot spot, but it produces outstanding preserves from wild fruits.read more
Photo by David Sax
Yom Kippur: The Day Delis Stand Still
No cooking, no kvetching about fatty pastrami--time for deli customers and owners to repent and reflect.read more
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Rethinking Canned Tuna
Tinned tuna may lack prestige in the U.S., but in Spain, it's a delicacy. A survey of varieties worth trying.read more
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Spicy, Tunisian-Style Scallops
This North African-inspired dish uses two kinds of harissa to create a simple meal that's easy to make.read more
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Introducing Spanish Scrambled Eggs
Revueltos aren't familiar to all Americans, but they should be-- they're easy and can be made several ways.read more
Photo by David Sax
At Delis, the Rosh Hashana Rush
With the Jewish New Year nearly here, delicatessens prepare traditional dishes. SLIDE SHOW Iread moreSLIDE SHOW: At Delis, the Rosh Hashana Rush
David Sax surveys Rosh Hashana dishes at delis across the United States, from Florida to San Francisco.read moreSpain's Sexy, Stylish Olive Oil
Andalucia's Royal olive oil goes with everything from bread to fruit--and comes in a Mad Men-worthy bottle.read more
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Gazpacho: From Soup to Salad
Florida's rich history is reflected in gazpachi salad, a regional dish that combines tomatoes, cucumbers--and hard tack.read more
Photo by Ryan Stiner
5 Reasons to Try This Ancient Spice
Cubebs taste like a combination of pepper, allspice, and juniper berries and complement everything from gin to fruit.read more
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Great Irish Cheese, Tea, and Bacon
Irish cuisine has more going for it than just potatoes and Guinness. The island's other memorable foods.read more
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Chocolate With a Conscience
The secrets of a chocolatier who produces noteworthy chocolate while helping make the world a better place.read more
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A Sandwich for All Seasons
The sandwich tunisien tastes like summer but is an ideal addition to a fall football picnic. SLIDE SHOW Iread more
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Fried Eggs, Spanish Style
The formula for ideal fried eggs is simple: combine good olive oil, sea salt, black pepper, and fresh eggs.read more
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Arkansas' Smoky, Peppery Bacon
Central Arkansas is home to a family-owned meat market that produces outstanding pork products. RECIPES Iread more
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Exploring the Potential of Feta
Not all feta is created equal. How to find and enjoy high-quality versions of Greece's signature cheese.read more
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Doctor's Orders: Eat More Chocolate
After getting instructions to increase his chocolate consumption, the author tries five varieties.read more
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Clover Honey From the High Plains
Made in the high plains of the American West, this honey is good enough to eat right out of the jar.read more
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A Mid-Summer Twist on Bruschetta
Tomato season isn't here yet, but you can have bruschetta anyway; this variation uses peas and mint.read more
Photo by Ryan Stiner
The Bold Flavor of Bluefish
Most Americans prefer their fish mild, but the author makes the case for strong flavors--and offers a recipe.read more
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For Scones Any Time, Add Bacon
These buttery bacon cheese scones are a treat for almost any situation, from breakfast to just before bed.read more
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American Mozzarella's Evolution
American food has come a long way since the 1950s. Mozzarella cheese is no exception.read more
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A Cheesy Twist on Mashed Potatoes
Pimento cheese mashed potatoes are easy to make and taste good--especially if you add bacon.read more
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Simple Skewers for the Grill
Planning a Fourth of July cook-out? Try this combination of mozzarella, pancetta, and vegetables.read more
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The Secret of South Carolina BBQ
A sliver of South Carolina ignores vinegar and tomato sauce in favor of one barbecue seasoning: mustard.read more
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Ireland's Renowned Oatmeal
Not all oatmeal is equal: Taste Macroom's, from a 200-year-old mill, and you won't want instant again.read moreRecipe: Macroom Oatmeal Biscuits
This recipe was developed by Myrtle Allen of Ballymaloe House in Shanagarry, Co. Cork in Ireland for the Walton Mills oats from Macroom.read more
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A Simple Springtime Salad
Combine cabbage, celery, and fennel with good olive oil and vinegar, and serve with a side of feta or goat cheese.read more
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From Spain, the Foie Gras of Peppers
Pimientos de Cristal are rich, roasted, and very, very expensive. Though most people might not think they want to spend money on peppers, the author explains why they're worth a splurge--and why you should consider eating them right out of the jar.read more
Photo by Ryan Stiner
Making a Guide to Better Bacon
The author gathers a group of friends to help assemble a special edition of his latest book: a guide to bacon. It's a joyous occasion, marked by a special visit from one of the people who inspired the author to write the book in the first place.read more
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Forget BLT: Here's the Honest ABE
Celebrate asparagus season by making the ultimate springtime sandwich, combine asparagus, bacon, and egg and put it all between two slices of your favorite kind of toast. Be sure to eat it quickly--this sandwich is best when it's fresh and hot. read more
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Maine's Luscious Smoked Salmon
Stonington Seafood makes smoked salmon on a small scale while trying to help its coastal Maine community. And the company never loses sight of the most basic rule of smoked fish: it's always as good as the fresh fish from which it comes.read more
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The South's Signature Sandwich
Pimento cheese is a staple of Southern cuisine--but many people elsewhere haven't tasted its simple, spicy creaminess. Here, an ode to the pimento cheese sandwich and a tip for how to make this classic even better by adding one ingredient.read more
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An Ingredient Worth Trying: Octopus
It might look unusual, but prepared with toasty, smoky couscous, this Tunisian recipe will make you see octopus in a new way. One taste of this simple, flavorful dish, and you will be won over.read more
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Recipe: Octopus and Couscous (aka Octo-cous)
A fascinating taste of Tunisian cooking that exemplifies the uniqueness and deliciousness of the country's traditional cuisine. Baby fava beans, chickpeas, and sliced up octopus are long cooked in a light tomato sauce, with the couscous cooked in at the end.read more
Photo by Samantha Given-Dennis
Deep in Maine, Artisanal Doughnuts
A diner in Central Maine makes doughnuts in local, fresh flavors like peanut butter, raspberry preserves, applesauce, molasses, lemon, carrot, fresh blueberries, even squash. And the signature sweet potato doughnuts will make you forget Krispy Kreme forever.read more
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A Spice Rub For More Than Just Meat
Merken, the native spice of Chile, goes with beef, fish, and, lamb but can also accompany everything from eggs to pasta to fruit. It's about as easy to use and versatile as you're going to get: You just sprinkle it on whatever you're eating.read more
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Polenta: The Complete Guide
This corn-based dish goes with a wide range of sauces and toppings, from butter to tomato sauce to honey. Here, a three-part guide to buying, cooking, and enjoying polenta, along with the stories and history behind the food.read more
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Giving Anchovies a Second Chance
So many people's first experience with these little fish was by being offered outstandingly bad versions of them that they form their entire opinion from that understandably negative impression. But fresh anchovies are worth another try. Follow the example of the Spanish.read more
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Honey Never Tasted This Sweet
Honey goes with everything from cheese to tea, but it's best by the spoonful--especially this rare, exotic variety.read more
Photo by Ryan Stiner
The Reuben: A How-To Guide
This sandwich is all about flavors--free range turkey, rich Swiss cheese, slightly sweet bread, sauerkraut, spices, and more--in harmonious balance. A description of how it all comes together provides inspiration for making one at home.read more
Photo by Ryan Stiner
Spain's Tomato-Soaked Take on Bruschetta
Everybody loves Italy's classic garlic-rubbed, oil-soaked bread. But hardly anyone's heard of Pa amb Tomaquet. As soon as you learn how to make it, this tomato-soaked Spanish delicacy will challenge bruschetta for dominance at your dinner table.read more
Photo by Ryan Stiner
Babka, Trans-Atlantic Jewish Delight
Babka, a pastry sure to cheer anyone up even in these tough economic times, dates to ancient Ukraine--or is it Italy? But chocolate babka, the most appealing variation of all, could only be an American creation. A history across continents.read more
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Searching for the Ideal Chocolate
After mock-ups, test batches, and the gathering of chocolate from Missouri to Mexico, this decadent chocolate bar is finally ready for prime time. The author has scoured continents for the right beans, the best vanilla, and that special something extra. He, and you, can taste the difference.read more
Photo by Ryan Stiner
Potlikker: From Slave Plantations to Today
Never had potlikker? This hearty green drink began with American slaves and became a Southern staple. Don't dismiss the collards as just some passing vegetable sidebar--there is a story behind that small mess of greens.read more
Photo by Ryan Stiner
The Best Pasta You've Never Had
Made for generations by an Italian family of artisan producers, their pre-industrial technique yields incredible flavor and texture. In Italian, it's simply called pasta germe di grano--pasta made with wheat that has its natural germ still intact.read more
Photo by Ryan Stiner
The Secret History of Bagels
Want to make the perfect bagel? It's all about understanding the heritage and tradition. Follow their centuries-old story across immigrant trails, ethnic strife, labor activism, and underground political movements. From 15th-century Poland to 21st-century New York, bagels have been through it all.read more
Photo by Ryan Stiner
In Nashville, Chicken With a Kick
One of the best-kept (and tastiest) secrets of great American food is Nashville's "hot fried chicken." A fusion of Tennessee's two cooking styles -- Western, Memphis BBQ and Eastern, Nashville black pepper -- this is a spicy treat with dangerously addictive qualities.read more
Photo by Ryan Stiner
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