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The Terroir of Tap

| May 31, 2013
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Where tap water gets its flavor – and why one chef sees it as the key to making the perfect pizza dough. »

Source: KQED QUEST

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Category: Environment, Geology, Water

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About the Author ()

KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond by the flagship Northern California PBS and NPR affiliate.

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