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Why are Americans so batty for bacon? It's delicious, it's decadent -- and it's also a fashion statement.
By Sarah Hepola
July 7, 2008
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What makes a perfect pot of joe? Is Fair Trade really fair? "God in a Cup" author Michaele Weissman talks about the history, and our continuing love affair, with that divine drink -- coffee.
By Monica Bhide
June 30, 2008
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Many of us now count "food miles." But local fruits and veggies may not be more carbon-friendly than produce at the supermarket.
By Roberta Kwok
June 24, 2008
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The host of "Hell's Kitchen" is a good chef, lost beneath his own shtick.
By Alex Koppelman
April 1, 2008
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Is Chinese food as American as apple pie? Jennifer 8. Lee discusses the strange evolution of everyone's favorite ethnic food.
By Nina Lalli
March 11, 2008
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A new crop of American dreamers are betting the farm on truffles, which Europeans have savored like sex for ages. But can the Yanks get the mysterious mushrooms to grow?
By Peter Alsop
February 16, 2008
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Author Sara Roahen talks about her love affair with the big, decadent flavors of the Big Easy -- from crawfish and beer, to gumbo, and deep-fried oysters and brie. All guilt-free.
By Sarah Hepola
February 5, 2008
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Top chefs adore them, Rachael Ray sells them, so what's the big fuss about Japanese knives?
By Harris Salat
February 1, 2008
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The polemical sequel to "The Omnivore's Dilemma," Pollan's new book shows how processed foods are making us fat and sick -- and why eaters must revolt.
By Craig Seligman
January 8, 2008
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Banned for a century for inspiring madness and murder, absinthe is legal again. So pour yourself a glass and get to know the real Green Fairy.
By Sarah Hepola
December 21, 2007
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Farhad Manjoo reviews high-tech gadgets for the home cook.
December 21, 2007
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The foundation of great cooking is technique, not recipes.
By Alex Koppelman
December 4, 2007
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Are Alice Waters' gastronomic principles -- shop locally, eat organically -- too hard to live by? A frank talk with the renowned guru of fresh food.
By Farhad Manjoo
October 26, 2007
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Cocktail fanatic Jeff Berry talks about mixing the perfect zombie, the allure of tiny umbrellas and other secrets of the tiki bar.
By Robert Simonson
October 23, 2007
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A "Colombian idol"-style search transformed a humble farmer into the 21st century version of TV's coffee icon. Meet the man behind the mule.
By Matthew Fishbane
October 16, 2007
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You love virgin olive oil and homemade fromage de tête. Does that make you a jerk? These guides say you should embrace your snobby self.
By Jonathan Beecher Field and Amy Monaghan
October 9, 2007
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The food industry processes the life out of our flakes and puffs, then sponsors studies boasting of their health benefits. Isn't it time to rebel against breakfast cereal supremacy?
By Anastacia Marx de Salcedo
October 3, 2007
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Ken Albala, author of "Beans: A History," discusses the social and culinary impact of the humble legume.
By Tracie McMillan
September 11, 2007
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I may have grown up to be a foodie, but I still think fondly of Taco Bell and its mushy burritos and fast-food mission facades.
By Mark Dery
September 5, 2007
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Global warming has blessed cool-weather wine regions with record vintages. But while savoring their gold-medal wines, viticulturists are looking to the future -- and it isn't pretty.
By Ann Bauer
August 28, 2007
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Congress just handed petroleum- and chemical-guzzling industrial farms five more years of wrongheaded subsidies, but chef Dan Barber says sustainable, organic food will yet prevail.
By Eli Rosenberg
August 23, 2007
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You wrote, we drank! Meet the winners of our first summer cocktail contest!
By Sarah Karnasiewicz
August 17, 2007
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Elvis Presley was a connoisseur of macaroni salad, barbecue pizza and peanut butter. What other culinary catastrophes were hiding in his kitchen?
By Robert Sietsema
August 14, 2007
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Labor Day is still weeks away and our summer cocktail repertoire is getting tired. Only you can help! Send us your favorite summer drink recipes -- and we'll pick a winner.
By Sarah Karnasiewicz
August 8, 2007
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Paul Clarke, the blogger behind the Cocktail Chronicles, chats with Salon about classic martinis, lost ingredients and how rye whiskey changed his life.
By Robert Simonson
August 7, 2007
Bacon mania
Good to the last drop
Is local food really miles better?
In memory of Gordon Ramsay
How the fortune cookie crumbles
The truffles are coming
Gumbo city
This blade slices, it dices
Michael Pollan's manifesto on eating well 
Everything you know about absinthe is wrong
The digital kitchen
Five books to help you become a chef by New Year's!
Go ask Alice
"Sippin' Safari"
Being Juan Valdez 
Snobbery rules
The Breakfast Liberation Front
Mister bean
Remembrance of tacos past
Grape expectations
Oil and food don't mix
Summer sips
Hunka hunka burnin' bacon
No more gin and tonics!
It's always cocktail hour somewhere
GigaOM Network
War Room
How the World Works