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High Noon

Gale Gand's new book is all about lunch »

United We Snack

Taste dozens of gourmet snacks, all in one... »

Delicious Change

This new documentary wants you to change the... »
How to Master Squash

Wondering what to do with fall's rainbow of squash? We called the pros, culling tips for cooking three lesser-known varieties that are begging to be liberated from farmers' market... Read More »

The Butcher and Larder

"There is no perfect burger blend," says Rob Levitt of The Butcher & Larder. "I will put that statement up against anybody, including Thomas Keller." What matters, insists... Read More »

Pastoral Artisan Cheese

Greg O'Neill does not want your cheese to stand alone. We asked the local guru--Pastoral owner, president of the American Cheese Society and co-founder of American Cheese... Read More »

Manna Organic Nut Butters

Peanut butter's everyman appeal and low cost has led to decades of nut-butter dominance. Even the best all-natural versions rarely top $7 per jar. But a Lisle-based company, Manna... Read More »

Reluctant Trading Experiment

"Most people don't think too much about pepper," says Scott Eirinberg of The Reluctant Trading Experiment. Fortunately for us, Eirinberg isn't most people. Though a series of... Read More »

Ethereal Confections

A small storefront in Woodstock, Illinois is creating some of the area's most innovative chocolate. We're not talking flavors, but production: Sisters-in-law Sara and Mary Ervin... Read More »

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