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

	Hooray for Fermentation, plus Hummus with Miso
	Basic Sushi Etiquette, and more thoughts about sushi
	Japanese Cooking 101, Lesson 2: Prep and Cook A Great Bowl of Japanese Rice
	Goryo Hamaguchi: Earthquakes, Modern Medicine and Yamasa Soy Sauce
	Your guide to better chopstick etiquette (mostly Japanese)