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Months into the coronavirus pandemic, the tedium of daily meal prep is catching up with many people. Chef and writer Katie Workman says people miss the joy of cooking for others.
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For years, people have been crying about how chopping onions brings on the waterworks. Well, there's finally a tearless onion, but the allium has not quite caught on with the general public yet.
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Cafeteria manager Jason Smith didn't have any formal culinary training, but he did have a dream: to be a star. And now he's "happier than possum eating a sweet tater pie."
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Steve Le has a lot of miles on him. He was born in Saigon in 1975. His family received political asylum when he was 8-years-old and moved to France. Two…
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As Chopped host Ted Allen puts it, "People are already eating snout-to-tale, leaves-to-roots. ... Chefs are getting people to eat kale and drink rotted juices. Dirt, rocks and mud just follow."
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Modern bakeries rely on industrial mills for their flour. But a small and growing number of bakers, chefs and pasta makers are making their own flour with the age-old method of stone milling.
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Every few years, Appalachian food gets “rediscovered” by mainstream media outlets as an up-and-coming culinary trend. But does that interest actually…
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Most doctors have no training in nutrition, but that's starting to change. Medical schools want future doctors to be able to communicate the value of cooking and eating healthy food.
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Part of the cancer risk posed by eating red and processed meats is actually related to how the meat is prepared. Lower temperature, slower cooking — like baking or roasting — is a better health bet.
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The creators of The Bitten Word food blog publish an annual survey of Thanksgiving recipes suggested by food magazines. This year, there were lots of ancient grains and citrus-flavored desserts.