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"Salt: A World History"

Feb 23, 2002 by Caitlin McGrath

2

Japanese knives?

Feb 20, 2002 by Mr. Need-nice-knife

5

Are nonstick pans better or just easier?

Feb 20, 2002 by saucyknave

36

Beets - After Effects of Eating?

Feb 19, 2002 by Sarnie

23

More PR for Jonathan White's Yak Cheese Project

Feb 22, 2002 by jenniferfishwilson

0

Relaxed weekend breakfast on UWS

Feb 20, 2002 by David Bloom

2

A. Bourdain in St. Petersburg

Feb 20, 2002 by Hazelhurst

18

Are Microwave Ovens safe?

Feb 16, 2002 by 2chez mike

5

"Feeding Frenzy"

Feb 21, 2002 by JD

1

Leftover teriyaki chicken

Feb 12, 2002 by ben f

3

Longest Time Between Visits?

Feb 19, 2002 by Bill Bock

2

Big Dog's Tentacles Reach Inland Empire Dining Wilderness?

Feb 20, 2002 by Chino Wayne

11

Great, cheap spice storage

Feb 21, 2002 by Katerina

0

Oysters, oysters, oysters!

Feb 17, 2002 by katydid

11

Hand-held Mixer

Feb 20, 2002 by cjb

9

Wacky Japanese Food Show on the International Chanel

Feb 20, 2002 by Eric Eto

4

Dry beer

Feb 18, 2002 by Howard-2

13

Professional baking advice

Feb 15, 2002 by emily

10

Wine recommendation for scallops and bacon

Feb 19, 2002 by michaelA

7

A patty pan dilemma. archaic uses?

Feb 19, 2002 by butternut

3

20%???? What's the deal with tipping?

Feb 13, 2002 by Tom Hall

36

What's In A Name? "Phuking Surprise" & "Spotted Dick w/Custard"

Feb 18, 2002 by Jerry Smolin

14

Salsiccia?

Feb 19, 2002 by CliffA

4

Chop chop

Feb 19, 2002 by efdee

17

Dipping sauces

Feb 19, 2002 by foodie in lawyer's clothing

7