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South Vietnam, 1963: Three Courses at the Diamond

Renowned author and reporter David Halberstam has a mesmerizing piece in Gourmet titled “The Boys of Saigon.” READ MORE

Next Issue: A Four-Page Exposé on Wooden Spoons

The new Cook’s Illustrated presents readers with a question so monumentally awesome that it’s remarkable that it was answered in a mere three-page spread. READ MORE

“Iron Chef” Goes Cheesy

As a trial run, to make sure the kitchen stadium was ready for battle, the Food Network staff recently held a practice Iron Chef cookoff. The secret ingredient: Cheez Whiz! READ MORE

Flash-Frozen Hot Chocolate

The Anti-Griddle allows you to instantly freeze almost anything, while keeping the center still gooey. READ MORE

Late Night at Momofuku: From Wraps to Little Plates

Momofuku Ssam Bar, trendy Korean-inspired wrap counter by day, recasts itself as a trendy small-plates hangout late at night. Early reports say one of the best bites is the three-terrine sandwich–ham, head cheese, and chicken liver pate on ciabatta, its READ MORE

Polenta Revelation

The Restaurant Pearl’s soft polenta with sauteed seasonal vegetables and roasted tomato sauce is a wonderful thing of vegetable beauty, says Ruby Louise. It’s a shallow bowl of soft, creamy polenta, rich with cheese and butter, topped with savory roaste READ MORE

All Mollie Stone’s Are Not Created Equal

All Mollie Stone’s markets are not the same, and the one in Greenbrae is exceptional, says rworange. They carry thirty types of butter and every type of yogurt you’ve ever seen, and some you haven’t. They also have a fantastic selection of Acme fish–i READ MORE

Sad News for New York Peruvian Lovers; and Other Changes

Queens Chowhounds are bereft over recent changes at La Pollada de Laura, once a destination for ceviches, roast chicken, and other excellent Peruvian chow. It’s still there, but with new ownership and a pared-down menu that ditches the old Peruvian favori READ MORE

Go for the Golden: Burmese Chow

Golden Triangle may be the only outpost of Burmese cooking left in L.A. (reports of Romantic Steakhouse, which closed in Rosemead but has reportedly moved, would be appreciated). So skip the iffy Thai fare on the menu and go all Burmese. First off, go READ MORE

Pineapple Drink with a Punch

Perhaps you read about tepache, the Mexican fermented pineapple drink (from prehispanic times!), in the October issue of Saveur. If not, well…it’s a fermented pineapple drink. With brown sugar. And sometimes beer, if you don’t really have patience for a READ MORE