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Ingredient Trend Alert: Pickled Green Strawberries

Ingredient Trend Alert: Pickled Green Strawberries

Green strawberries are trending. Stephanie Rosenbaum shares two recipes using this ingredient of the moment: Quick Pickled Green Strawberries and Green Strawberry and Mango Salsa.

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The Great Charcoal Debate: Briquettes Vs. Lumps?

The Great Charcoal Debate: Briquettes Vs. Lumps?

| May 24, 2013 | 1 Comment

Does the kind of charcoal you use really make a difference when it comes to grilling up a tasty steak or other food on the grill? Yes — but deciding which one to use depends on what you’re after. Both briquettes and lump charcoal — aka “natural” hardwood charcoal — have their advantages and disadvantages.

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How to Make Kombucha: An Illustrated Mother/Daughter Tale

How to Make Kombucha: An Illustrated Mother/Daughter Tale

| May 21, 2013 | 2 Comments

See how a dripping blob of bacteria and yeast makes fizzy, homemade kombucha and bonds a mother and daughter. Liberally illustrated with drawings of Kombucha Killers, Vessel Guide, Friendly Add-Ins, Dangers Signs and Brewing Steps.

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Bacon’s Greasy Grip on the Bay Area Too Sticky to Shake

Bacon’s Greasy Grip on the Bay Area Too Sticky to Shake

| April 27, 2013 | 3 Comments

In a time when people are cultivating their own yoghurt and milling their own flour, it’s a wonder everybody isn’t making their own bacon.

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Masterpiece In A Mug: Japanese Latte Art Will Perk You Up

Masterpiece In A Mug: Japanese Latte Art Will Perk You Up

| April 25, 2013 | 0 Comments

You think clovers and hearts are impressive? Wait till you get a load of these Japanese latte drawings. A culture that values the beauty of the ephemeral has brought us a new level of art in foam.

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Fava-Bean Crostini

Fava-Bean Crostini

Spring has sprung! And it’s time to bask in the garden, celebrating the sweet greens of spring with Fava-Bean Crostini topped with mint and Pecorino Romano cheese.

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Science In A Scoop: Making Liquid Nitrogen Ice Cream

Science In A Scoop: Making Liquid Nitrogen Ice Cream

| April 17, 2013 | 0 Comments

The days of made-to-order ice cream are far from over in San Francisco. A small shop that operates out of an old shipping container uses liquid nitrogen to freeze ingredients together in about a minute for an ultra-fresh, ultra-smooth treat.

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IACP in San Francisco: Conference Highlights and Awards

IACP in San Francisco: Conference Highlights and Awards

| April 12, 2013 | 2 Comments

The International Association of Culinary Professionals wrapped up its 35th annual conference in San Francisco with a “Dirt to Digital” theme and awards ceremony.

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Why You Shouldn’t Wrinkle Your Nose At Fermentation

Why You Shouldn’t Wrinkle Your Nose At Fermentation

| April 7, 2013 | 0 Comments

It’s delicious, it’s nutritious and it’s basically rotten. Fermentation is the hot culinary trend, and as Weekend Edition food commentator Bonny Wolf explains, the preservation process gives food a flavor unique to time and place.

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Confused In The Kitchen? Share A Photo, Get Some Help

Confused In The Kitchen? Share A Photo, Get Some Help

| April 4, 2013 | 0 Comments

In NPR’s new community cooking series, share your strange and surplus foods with each other — and more importantly: Get and give advice!

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The Longevity Kitchen: A Valuable Resource for People with Allergies and Special Diets

The Longevity Kitchen: A Valuable Resource for People with Allergies and Special Diets

| April 3, 2013 | 0 Comments

In the Longevity Kitchen, Rebecca Katz has created a cookbook focused on optimizing health in combination with making delicious food. This books is a hidden treasure for people with allergies or food sensitivities.

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Cycling Chow: Fast Fuel For The Road

Cycling Chow: Fast Fuel For The Road

| March 7, 2013 | 5 Comments

Whether you’re out on the bike, a hike or on a camping trip, here are some ideas for portable meals-on-the-go for active lifestyles.

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A Chef Love Story: Gitane’s Bridget Batson and Patrick Kelly

A Chef Love Story: Gitane’s Bridget Batson and Patrick Kelly

| February 13, 2013 | 0 Comments

Mary Ladd interviews Gitane restaurant chefs Bridget Batson and Patrick Kelly, who are married and share a Valentine’s tradition of making and eating uni pasta. The two talk about what it is like to live and work together.

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Buy a Live Fish in Oakland Chinatown for a Traditional Chinese New Year’s Feast

Buy a Live Fish in Oakland Chinatown for a Traditional Chinese New Year’s Feast

| February 9, 2013 | 1 Comment

Lisa Li shows us where to buy live fish in Oakland’s Chinatown to prepare a traditional Chinese New Year feast.

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