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At the Press of a Button

Will it blend? Ask the folks at Blendtec, where they’ve produced several videos to show what you can do with their marvelous machines. READ MORE

‘wichcraft Trials

Many months later, the S.F. outpost of sandwich joint ‘wichcraft is finally open, and “The Harold” is now eatable by fans of Top Chef, as well as the general public. READ MORE

Whiskey Primer

Watch out for the revenuers. READ MORE

The Return of Moopheus

Timed to coincide with the movie version of Fast Food Nation, Sustainable Table releases a new episode of The Meatrix. READ MORE

How to Eat More

Big meal coming up? Strategy is required. READ MORE

Terrible Tobiko

Tobiko and masago, the cheap fish roes on top of many sushi rolls, are far from fresh. READ MORE

Iron Chef Goes Collegiate

The rivalry between Stanford and UC Berkeley, well known to football fans, is taking a culinary turn. This week, students will face off in an Iron Chef–style cooking competition. READ MORE

Bogged Down in Manhattan

New York magazine has a brief item on superchef Ming Tsai’s visit this week to Rockefeller Center. Awaiting him, courtesy of Ocean Spray, is a massive artificial cranberry bog. READ MORE

Tips on Deep-Frying a Turkey

What sort of oil to use, and what to do with it when you're done. READ MORE

Get Your Greek On

When it comes to Greek food in L.A., the first name that springs to mind is Papa Cristo’s. For take-out or eating in, Greek grocery items and Thursday family dinners, the place is perpetually popular. Grilled octopus is charred lovingly and incredibly ten READ MORE