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How to Get Your Daikon Radish On

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Also known as winter radish, icicle radish, Chinese radish and Japanese radish, daikon has the crunchy texture of a red radish, but with a much milder taste.

How Are Heirloom Tomatoes Different From Regular Tomatoes?

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You've undoubtedly heard about heirloom tomatoes, but what's so different about them, and why do they taste so good?

Food Fermentation: How Microorganisms Make Food Delicious

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Our ancestors survived long winters because of fermented foods, but what health benefits do they have for modern humans?

5 Frugal Gourmet Recipes

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Are you looking for some frugal gourmet recipes? Then check out these 5 frugal gourmet recipes.

How Turducken Became the Ultimate Thanksgiving Triple Play

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The turducken is the definitive bird-within-a-bird-within-a-bird on the table today. HowStuffWorks breaks down who first created this mystery meat.

Ultimate Guide to Farmers' Markets

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Farmers' markets bring local produce to consumers and help farmers make more profits. Learn about farmers' markets and how farmers' markets operate.

How Dehydrated Food Works

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Dehydrated food has a long history. Find out how snacks and other foods are dehydrated and if dehydrated foods are healthy.

How Triscuits Work

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The Triscuit cracker is a delicious snack food that is also packed with fiber. Learn how Triscuits work at HowStuffWorks.

Chez Panisse Hits Rare Restaurant Milestone: 50 Years in the Biz

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The café Alice Waters opened in Berkeley, California, in 1971 launched California cuisine and the farm-to-table movement. Fifty years later Chez Panisse is still one of America's most influential restaurants.

Does Canned Food Really Deserve a Bad Rap?

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Canned foods are super convenient, but there's often a stigma attached to serving them. Is that warranted? HowStuffWorks takes a look.

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