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A Brief and Bizarre History of Artificial Sweeteners
By
GABRIELLA GERSHENSON
Go Make This Magical Stuffed Meatball Soup
By
SAVEUR EDITORS
Kanafeh is What Happens When Baklava Meets Mozzarella Sticks
By
MAX FALKOWITZ
How Applejack Became the Spirit of American Presidents
By
DAN Q. DAO
One Year Later, Canada’s Syrian Refugee Welcoming Committee is Cooking Up a Storm
By
PATRICK THIBEAULT
How to Make Momos, the Himalayas’ Favorite Dumpling
By
MARTHA UPTON
This Photographer Captures the Dark Side of New York Restaurants—Literally
By
KATHERINE WHITTAKER
Bake Your Rice in Buttered Lavash for a Crispy Crust on Every Side
By
MARTHA UPTON
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We Love This Full-Flavored Vegetable Stuffing
By
MARTHA UPTON
Restaurants Are Closing Across the Country Today for a Day Without Immigrants
By
KATHERINE WHITTAKER
These Gorgeous Cookies Tell a Nation’s History With a Piping Bag
By
MAX FALKOWITZ
The Magical Journey of Marshmallows From Royal Indulgence to Childhood Propaganda
By
LESLIE PARISEAU
How to Make Our Favorite Fried Chicken Sandwich
By
MARTHA UPTON
We Can’t Stop Thinking About Thomas Keller’s Mac and Cheese
By
MARTHA UPTON
These Filipino Fast Food Commercials Are Hitting Us Right in the Feels
By
DAN Q. DAO
The Best Way to Improve Homemade Dumplings? A Bamboo Steamer
By
SAVEUR EDITORS
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