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  • All Souped Up
  • All Souped Up

    Potage preparers - and lovers - weigh their stock options
    There's an inverse relationship between soup sales and the temperature outdoors. As one goes down, the other soars. That's why falling leaves precipitate Crock-Pot thoughts…

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  • Baking the Blues Away
  • Baking the Blues Away

    A café became an oasis in post-Irene Rochester
    On the Sunday afternoon when Tropical Storm Irene began to drench Vermont, Sandy Lincoln was in her usual spot: the kitchen of her café,…

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  • Bubbleology 101
  • Bubbleology 101

    A wine maven explains what's so special about Champagne
    When the countdown to midnight begins on New Year’s Eve, there will be party hats on people’s heads and a few key questions on…

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  • Challenged in the Kitchen
  • Challenged in the Kitchen

    Playing "Top Chef" is not as easy as it looks
    Some of the judges hated my polenta. As I plated the next course, I could hear muffled whispers as the 10 of them —…

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  • Chips Off the Old Block
  • Chips Off the Old Block

    Learning to bake Fresh Market-style cookies — in high school
    It’s 9 a.m., and a dozen students at Bellows Free Academy, St. Albans, are having cookies for breakfast. They have the blessings of their…

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  • Cleansing Me Softly
  • Cleansing Me Softly

    Blasting your bodily carburetor doesn't require a juice fast
    It’s the first of January. You awaken with a headache, swearing off wine, cheese sauces, shortbread — everything that made December a glorious gastronomic…

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  • Cooking Chemistry

    Bite Club TV
    Food writer Alice Levitt meets with Chef Mark Timms at Norma's at Topnotch to learn post-modern culinary techniques. Cantaloupe caviar, anyone?…

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  • Cooking Congolese
  • Cooking Congolese

    A taste of central Africa in the Old North End
    As we arrive for her cooking class, Beatrice* is pounding peanuts with a wooden mortar and pestle and simmering minced cassava leaves on the…

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  • Deceased Feast
  • Deceased Feast

    Dining on the ghosts of restaurants past
    The food that we love stays with us, and not just in our love handles. The recipe that grandma never got around to writing…

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  • Digital Dishes
  • Digital Dishes

    Someone’s in the kitchen with YouTube...
    I baked brownies. I folded laundry. I drank a glass of water. And then there was nothing left for me to do but walk into…

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  • Dishing it Out

    New and improved eateries share recipes for success
    They say a picture's worth a thousand words. But in the food world, a recipe is the essential reduction, the window on the sole. Anyone…

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  • DIY Deer
  • DIY Deer

    A mini course in gutting and cutting
    If you're a novice hunter, chances are you'll be out in the field with an experienced woodsperson when you score your first kill. But…

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  • Drink to Your Health
  • Drink to Your Health

    Mixing up restorative libations for fall
    Ernest Hemingway legendarily drank to make other people interesting, but Hippocrates created vermouth — wine fortified in wormwood — to make people healthy. In…

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  • Farewell to the Flesh
  • Farewell to the Flesh

    A committed carnivore tries a week of herbivory
    Walking the aisles of Price Chopper, I felt as if I were being led to Old Sparky. The chain around my ankles? I’d pledged to…

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  • Filet on Fire

    Bite Club TV
    Alice apprenticed under butcher Cole Ward for a story three years ago. Now the meat cutter has the first-ever butchering DVD series, "The Gourmet Butcher."…

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  • Fly Ball
  • Fly Ball

    The Adamant Blackfly Pie Contest kept it sweet
    All roads lead to Adamant. At least that’s what it says on the T-shirts sold in the tiny village, pop. 48. It should be…

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  • Food Science
  • Food Science

    Learning to make creative cuisine ... with chemicals
    “Some people understand it, some people don’t,” says Chef Mark Timms of Norma’s at Topnotch Resort and Spa in Stowe. He’s talking about “molecular gastronomy,”…

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  • Funeral Pie
  • Funeral Pie

    Undead raisins rise again in an old-fashioned dessert
    Some would call raisins the ghosts of grapes. High in antioxidants, they’re a healthful snack. Haunting the shelf long after other staples are gone,…

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