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Type	Title
Article	Kill It, Cook it, Eat It: a BBC series that shows exactly how meat gets to our plates
Article	Yohshoku in the New York Times (but it's not Hambagoo!!!!!)
Article	Reader question: Canadian mailorder sources for Japanese food?
Article	Artisanal rice and "ancient" heirloom rice in The Japan Times
Article	Masala chocolate
Article	Strawberries, tsubuan, ice cream
Article	A visit to Serious Eats HQ, New York
Article	Zürich style veal in cream and wine sauce (Zürigschnätzlets)
Article	Interview on Culinary Exchange
Article	Almond Poodle

	Real Japanese Cooking is coming
	Back to Japanese Basics: The essential staples of a Japanese pantry
	Basic Sushi Etiquette, and more thoughts about sushi
	Postcards from Kyoto: Kagizen Yoshifusa and Inoda Coffee
	Japanese Cooking 101, Lesson 2: Prep and Cook A Great Bowl of Japanese Rice