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There's nothing quite as warming as a hearty soup, and yet sometimes it is hard to find that perfect balance between light and filling. We went to Eataly and found that among all the fancy Italian items, none were quite as tantalizing as this bean soup.
Read MoreFondue sometimes gets a bad rap, but it's almost always because it wasn't made properly. But creamy, perfect cheesy dip is within reach.
Read MoreThere are some phrases that are supposed to just connote quality when you see them. When something says it is dry aged we assume it is better- but do we actually understand the process?
Read MoreSometimes a dish is so delightful and surprising I just have to learn how to make it. Often I'm disappointed by the difficulty level. But at Nickel & Diner I was surprise to learn how easily their perfect little bites of ricotta dumplings come to be.
Read MoreHungarian food isn't all goulash and paprika. There's a lot you can learn without even making the journey. We went to the Eddy to sit down and get schooled on the basics as well as ways to modernize this classic cuisine.
Read MoreI'm not sure there's any job dreamier than traveling around the country getting paid to eat the most exciting things you can find. But that's the gig Casey Webb has with the new iteration of The Travel Channel's Man V. Food. We sat down with the host to ask him our 5 Questions
Read MoreSometimes it feels like an ingredient is suddenly everywhere. Coconut oil has become that uniquitous ingredient in the last few years, showing up everywhere from baking recipes to health-food articles. But what exactly is it?
Read MoreThere are few things better than chess pie - it's basically just butter and sugar. Who can argue with that? But then I discovered Popina's Chocolate chess pie, courtesy of chef Chris McDade. It takes one of the best things in the world and combines it with chocolate, arguably the other best thing.
Read MoreThere's no reason to relegate onions to the background. We talked to David Tanis about making them shine and we got his recipe for a delectable onion and bacon tart.
Read MoreIt's hard to make a drink for the holidays that doesn't feel like the same-old eggnog or cranberry concoction. So what if you broke out of the mold and tried something from either side of the flavor spectrum?
Read MoreIt's one thing to learn to cook from Jacques Pepin on television. It's quite another to get to do it by his side. That's the experience of his (extremely lucky!) grandaughter Shorey, and their experience together is shared in a new book A Grandfather's Lessons. We sat down to chat with Pepin about a new generation of cooks - and how to realistically expect to teach someone to cook today.
Read MoreFor many Italians, Puglia has been the best kept secret in the country for quite some time. But the secret is out. And from the incredible food to the gorgeous beaches people are now flocking to the heel of the boot. But if you can't get to Puglia there is one item that can give you a taste - Puglian wines.
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