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Love champagne? Thank a French widow
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Inventor Bill Mitchell is developing the PicoBrew Zymatic, an appliance that brews beer at the touch of a button
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The red dye used in the popular breakfast cereal resulted in several cases of the benign condition
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In 1984, there was one pumpkin beer in America. This October, there are more than 500. We find the best ones from the patch
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A mechanized sushi diner drives down the cost of eating out, but does the experience feel as cold as the fish?
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Its large pit and fleshy deliciousness are all a result of its status as an evolutionary anachronism
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A greened potato indicates the presence of a toxin that can cause gastrointestinal distress, induce coma or even death within 24 hours of consumption
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Entries into the annual inventors competition include an Iron Man-inspired suit and a printer that fits in your bag
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In her new book, food historian Abigail Carroll traces the evolution of American eating from colonial times to present-day
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One woman's love of dim sum takes her to Hong Kong, where she tries her hand at making the bite-size cuisine
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The answer, as always, is to blame the media
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The movie theater's most popular concession wasn't always associated with the movies—in fact, it used to be explicitly banned
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What is it about that slice of cheesy goodness that makes it such an appealing subject for these artists?
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We asked bakers for their tips on how to get consistently excellent whole wheat loaves
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Beyond the scarecrow and the conveyer belts, where is the line between truth and fiction in the viral video?
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While we all have a communal sense of how pirates talked, our sense of how pirates ate lies, by comparison, in uncharted waters
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The fleur de sel has long been a trademark of French culinary craftsmanship, Oregon’s Jacobsen may have produced a salt crystal that competes with the best
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The fish can sell for hundreds of thousands of dollars each. But just 45 years ago, big bluefin tuna were caught for fun, killed and ground into pet food
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Where is the world's biggest pistachio?
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The unique flavor of a whiskey or scotch might be more than pure luck--it might be a science
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