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These Are the World’s Strangest Foods, According to People Who Eat Them
By
DAN Q. DAO
A 6-Ton Pot of Rice in Uzbekistan is About to Enter the Guinness Record Books
By
MAX FALKOWITZ
How to Make the Ultimate Shaved Ice
By
JASMINE TING
Open-Fire Cooking is Full of Tradition—and Health Hazards
By
IAN BURKE
Could Indoor Farming Be the Future of Agriculture?
By
IAN BURKE
Danish Beer and Bread Porridge is the Breakfast of Champions
By
ANDREW RICHDALE
A 100-Year-Old, Perfectly Preserved Fruitcake Was Discovered in Antarctica
By
DAN Q. DAO
These Buttery Danish Pastries Are Ready for Breakfast in Under an Hour
By
ANDREW RICHDALE
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A Nigerian Artist is Turning the Food of Her Childhood Into Art
By
CARMEN RUSSO
The French Have Unveiled 24/7 Oyster Vending Machines Because, of Course
By
DAN Q. DAO
What’s Smarter: Your Dinner or Your Baby?
By
PAULIINA SINIAUER
A Meal To Remember: FaceTime Lunch From Halfway Around the World
By
TED NGHIEM AS TOLD TO ALEX TESTERE
No Plates or Silverware Allowed at This Massive Indonesian Feast
By
JASMINE TING
New Jersey Unveils Plan to Cut Food Waste in Half by 2030
By
IAN BURKE
How to Make the Ultimate Bloody Mary
By
KAT CRADDOCK
Green Tomatoes Are Good for So Much More Than Frying
By
KRISTY MUCCI
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