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He explains what foods he recommends to patients to help them feel their best. Writer Tim Neville traveled to Switzerland to learn about fondue from the masters. You are probably doing it wrong: How to eat pasta like an Italian. An Italian would never pair angel hair pasta with a chunky meat sauce, nor would one cover tortellini in Alfredo sauce.

The New Portuguese Table

And an Italian would never, ever use a spoon to eat pasta -- unless that pasta is in soup. Bay leaves are an optional ingredient, 'but things are definitely better with them'.


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Kenji Lopez-Alt, the managing culinary director of Serious Eats, explains the bay leaf. Reinventing the ice cream truck menu at Big Gay Ice Cream. Since then, it has morphed into two stores and a book, Big Gay Ice Cream. Rye surprise: The Rye Baker sees an ancient grain in new ways. Bread baker, blogger, and author Stanley Ginsberg on his fascination with rye and what he has learned over the years of baking with the ancient grain.

Portugal - The Best Way To Travel The West Coast Of Europe

Turmeric basics with Julie Sahni. Turmeric is the latest poster child for the healthy living movement, thanks to its reputed anti-inflammatory properties. It's also a staple spice in Indian food, which is why The Splendid Table's David Leite asked legendary author and cooking teacher Julie Sahni to tell us a little more about it.

From Juilliard to rural Minnesota: Molly Yeh's unlikely culinary path. How does a Juilliard-trained musician end up writing a cookbook from her farm on the North Dakota-Minnesota border? David Leite talks with Molly Yeh about her journey.

The lust and wonder of Augusten Burroughs. He talks with David Leite about stability, compromise, his struggles with both, and how he's learning to "let the bread rise. Everything you always wanted to know about pie crust but were afraid to ask. David Leite and Splendid Table listeners have questions about the perfect pie crust. Art of the Pie's Kate McDermott has all the answers.

She also has 98 pie pans, so she's definitely the right person to ask.

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You can buy meat from a vending machine in Paris. When it comes to cooking sausage, it's all about heat management. Bringing the European tradition of acorn-finished pork to the U.


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When pickling spring vegetables, choose your water, salt and vinegar carefully. Cathy Barrow, author of Mrs. Wheelbarrow's Practical Pantry, says springtime is pickling time.

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A Passport to Portugal, with David Leite of Leite’s Culinaria

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