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PublishedDecember 29, 2015
Fake meats, vegan mayo flunk taste tests
Reactions from tasters include descriptions like 'noxious' and 'kind of not natural.'
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PublishedDecember 29, 2015
End of meat? Startups seek alternatives for the masses
Impossible Foods and other companies aim to wean Americans off favorites like burgers and eggs.
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PublishedDecember 23, 2015
Flavors your taste buds are likely to meet in 2016
Anchovies, seaweed and alternative sweeteners are among the food trends to sample.
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PublishedDecember 23, 2015
Amid laughter, good points are made about meat-free living
Think vegetarians and vegans are a humorless bunch? Think again.
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PublishedDecember 23, 2015
Try malbec from France to taste power of terroir
It's the same grape as grows in Argentina, but the two wines are night and day.
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PublishedDecember 23, 2015
Spice up sweet potatoes and cook them quickly, too
They make a superb side dish and are easy to prepare in a skillet just before the meal.
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PublishedDecember 23, 2015
Cookbook review: ‘Good Housekeeping’s The Baker’s Book of Essential Recipes’
A detailed and comprehensive guide for the baker, this book gets our seal of approval.
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PublishedDecember 23, 2015
Bring stuffed mushrooms into the modern era (and to a party)
Cremini offer deeper flavor than less expensive white mushrooms, and Spanish and Italian fillings heighten the satisfaction.
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PublishedDecember 23, 2015
Nun’s cheesecake – a favorite dessert at Brunswick Inn – wicked good
Topped with slivered almonds and a dusting of cinnamon, it's dense and rich – even sinful, although Sister Marian might not care for that description.
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PublishedDecember 17, 2015
TRAVELIN’ MAINE(RS): Skowhegan
Pickup Cafe now offers lunch
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