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Meet the Australian Ceramicist Turning Snake Skin and Crocodile Eggs Into Art
By
Shane Mitchell
Roast Your Thanksgiving Turkey in Parts for the Fastest, Juiciest Bird
By
Kat Craddock
This Startup Wants to End World Hunger With Solar-Powered Irrigation
By
Madison Roberts
3D Printers Make Incredible Pastas Your Nonna Could Only Dream About
By
Pauliina Siniauer
How to Publish a Cookbook, According to the Lee Brothers (Who’ve Written Three of Them)
By
Dan Q. Dao
11 Strange, Obscure Global Sodas You Have to Try
By
Katherine Whittaker
The Lady of the Istmo Has No Patience for Earthquakes
By
Michael Snyder
This Book is Your New Guide to the Soul of Turkish Cooking
By
Max Falkowitz
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Slovenia’s Best Chef is Reviving its Delicious, Endangered Fish
By
Nicholas Gill
The Oyster Poachers of Connemara
By
Jessica Colley Clarke
Madhur Jaffrey’s ‘Taste of India’ Cookbook Was 30 Years Ahead of its Time
By
Chitra Agrawal
A Sicilian Duchess is Teaching a Cooking Class to Restore an 18th-Century Palazzo
By
Ruby Goss
How a Broken Marriage Taught Chef Aaron Turner How to Cook Again
By
Andrew Richdale
The Best Mail-Order Turkeys for Your Thanksgiving Table
By
Kat Craddock
The Backroads Pennsylvania Sandwich Shop Making Amazing Philly-Inspired Cheesesteaks
By
Hawk Krall
The Man Behind India’s Favorite Snack Foods
By
Vidya Balachander
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