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On the Revolutionary Chef Pierre de la Varenne
La Varenne proved that food and cooking could be the topic of serious debate, and that food was something that could also be learned through writing.
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The Human Gut
The human gut is home to an autonomous brain containing around 500 million neurons of twenty different types.
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Raising Ants in the Midwest
Iliana Regan chronicles her dabble in raising carpenter ants fit for a plate.
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Don’t Spill the Wine
Exploring the potential of oxidized wine as a delicious cocktail ingredient.
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Ask the Doctor #1: Black Garlic
Ask the Flavor Doctor, she has answers to your kitchen woes with the science to back it up.
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The Mongol Diet
The cook was one of the highest-ranking officials of the empire and in charge of running the court.
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On Being Brave
Martha Payne on school lunches and feeding the students of Malawi.
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The Theory of Mole
Everything you need to know about the historic and overwhelming Mexican dish.
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A People’s History of Carolina Rice
Michael Twitty journeys back to West Africa to explore the history and heritage of Carolina rice.