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The rise and fall and rise of the traditional St. Patrick's Day meal
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Isinglass, a gelatine collected from the air-bladders of freshwater fish like the sturgeon, is used in the clarification process of some stouts
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Coconut oil is healthy. It smells and tastes like sweet tropical butter. Yet almost nobody in Ecuador uses it
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Home to a string of high peaks, including 20,564-foot Chimborazo, the area offers some of the finest cycling, hiking and adventuring country anywhere
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How a struggling entrepreneur in Ohio saved his burger business during Lent and changed the McDonald's menu for good.
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The spectrum of the fruit here is almost as varied as the people who grow them, and for avo advocates, Ecuador is an excellent place to go tasting
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From the late-19th century to the 1970s, restaurants had one surefire way of standing out
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Ready-made meals, good for months on a pantry shelf, work for busy nights, camping trips and power outages
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Making healthy foods like tomatoes more palatable may increase our desire to eat these foods while decreasing our gravitation towards sugary snacks
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Life in this legendary town in Ecuador's Valley of Longevity may be too good—and too long—to be true
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The more salt we eat, the more we crave. This new approach to less-salty cooking might help you step off the treadmill
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Ten years ago, the spice company identified chipotle as a taste on the rise. They're back at it again with new predictions for 2013
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The sugarcane trail takes the author across the Andes, into liquor distilleries and from juice shack to juice shack as he pursues fermented sugarcane wine
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Each year on April 14, singles in South Korea drown their sorrows in a bowl of black noodles
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Aiming to catch a few trout for dinner, the author decides to try his luck at one of the region's many "sport fishing" sites
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Dominic Episcopo's red and raw images capture the spirit of Americana.
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Colored sawdust instead of saffron? Corn syrup instead of honey? It's all in the newly updated USP Food Fraud Database
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How the wing went from a throwaway to a delicacy in 50 years
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Did you know this off-season penchant for guacamole is an industry creation?
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This tiki-era mixer, best served with rum, has a hazy past and an island-y bite
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