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Why is Authenticity So Important. and What is it, Anyway?

Mar 08, 2002 by Terence

41
Mar 11, 2002

Eric Asimov piece on chowhound

Mar 08, 2002 by Ted Matern

10
Mar 11, 2002

The Best People to Go Out to Eat With

Feb 25, 2002 by e.d.

11
Mar 11, 2002

Favorite Make-Ahead Asian Appetizers?

Mar 04, 2002 by Lindsay B.

10
Mar 11, 2002

Cruise line cuisine

Mar 06, 2002 by hamlet

10
Mar 11, 2002

COMPOTE HELP !!

Mar 10, 2002 by Bill

5
Mar 11, 2002

Must chicken/duck fat be refrigerated? Gee? Lard

Mar 08, 2002 by saucyknave

8
Mar 10, 2002

Have I been making stock wrong all along????

Mar 03, 2002 by Kim Shook

19
Mar 10, 2002

Playboy.

Mar 10, 2002 by Polox

0
Mar 10, 2002

Related question to authenticity, how should it taste

Mar 08, 2002 by Vital Information

5
Mar 10, 2002

Japanese Chinese Chowhound web site

Mar 06, 2002 by wrayb

6
Mar 10, 2002

Food museums & factory tours

Mar 08, 2002 by cypressstylepie

12
Mar 10, 2002

Hi

Feb 14, 2002 by Leslie

5
Mar 10, 2002

What is "cooking"?

Mar 08, 2002 by cypressstylepie

3
Mar 09, 2002

An experiment in tip pooling...

Mar 06, 2002 by Blue Donkey Blues

11
Mar 08, 2002

Mushroom pickers where are you?

Mar 07, 2002 by steve

7
Mar 08, 2002

M&m's

Mar 08, 2002 by Paul Lukas

2
Mar 08, 2002

When is Special K not Special K?

Mar 06, 2002 by Walnetto

8
Mar 08, 2002

Wine taste v. price

Mar 06, 2002 by CliffA

21
Mar 08, 2002

Turkey fryer used for wok?

Mar 07, 2002 by Wendy Leonard

5
Mar 08, 2002

"Truly Spanish Chorizo, in America at Last"

Mar 08, 2002 by zim

0
Mar 08, 2002

They eat silver, don't they? VARAQ

Mar 07, 2002 by Miles

8
Mar 08, 2002

Museum of Condiment Packets

Mar 06, 2002 by SKU

8
Mar 08, 2002

The Art of Eating

Mar 06, 2002 by foodnut

5
Mar 08, 2002

Salt lake city olympic food pins

Mar 06, 2002 by louisa

4
Mar 08, 2002