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📝 STORY

Lebaran Profits: Winning Strategies for Selling Nastar, Kastengel, and...

Lebaran season is a goldmine for cookie sellers. Check out strategies for managing production, prici...

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Pretzel: The Crispy Knotted Bread from Europe You Can Make at Home

Pretzels aren't just knot-shaped snacks topped with coarse salt—there's technique and a long history...

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Teh Poci, Teh Talua, Teh Tarik: The Many Faces of Tea in the Indonesia...

From the rich, sweet teh poci (clay-pot tea) of Tegal to the frothy egg-laced teh talua of the Minan...

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A Practical Guide to Cooking Halal Chinese Cuisine at Home

Want to cook Chinese cuisine at home while keeping it halal? Check out tips on substitute ingredient...

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Culinary Traces of China on Bandung's Peranakan Plate

Chinese-style dishes have long blended into Bandung's palate through bakmi (noodles), kwetiau (flat...

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Hamburger, Pain au Chocolat, and Pretzel: A Tale of Emergency Kitchens

Three world-famous foods that were actually born from scarcity and simplicity in the kitchen, not fr...

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Pempek, Empal Gentong, and Serabi: Good Fortune Behind the Name

These three Indonesian dishes have names born from unexpected stories, from nicknames for elders to...

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Nutmeg: The Tiny Spice from Banda That the World Once Fought Over

Nutmeg isn't just an ordinary kitchen spice—this tiny spice from Banda once made European nations fi...

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World's Basic Spice Pastes: One Blend, a Thousand Flavors of a Nation

Every country has a "master recipe" spice base that forms the foundation of its cuisine's flavor—get...

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From Croissants to Bakso: Traces of War and Trade on Our Plates

From the Ottoman army's siege to the carts of wandering Chinese traders, it turns out many of our fa...

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World Dining Table: Savoring a Whole Country in One Plate

There are dishes so simple yet they hold an entire nation's story in a single plate. Let's explore t...

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Curry, Tacos, and Dim Sum: Wild Stories from Our Ancestors' Kitchens

Curry, tacos, and dim sum turn out to have origin stories far from what we'd imagine, and they're qu...

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World Fermentation: The Secret Flavor Behind Kimchi, Tempeh, and Miso

From kimchi to tempeh, fermented foods turn out to be a shared flavor language that unites kitchens...

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World Street Food: Sidewalk Snacks That Went Global

It turns out sidewalk snacks can become a country's culinary ambassador. Let's get acquainted with w...

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Breakfast Around the World: A Variety of Morning Menus from Different...

Breakfast can actually be a window into culture. Let's get acquainted with the signature morning men...

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Authentic Halal Italian Cuisine: A Guide to Flavors & How to Cook It

Explore authentic Italian cuisine that's halal and home-kitchen friendly, complete with tips for cho...

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Flying Plates: Tracing the World's Food Footprint Through the Spice Ro...

The ancient spice route turned out to be the starting point for many of the world's favorite dishes....

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Japanese Ramen at Home: A Warm Bowl Without the Hassle

It turns out Japanese ramen can be made right in your own kitchen with a savory chicken broth and si...

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Cheese, Tofu, and Tempeh: Three Fermentations That Changed the World

Cheese from the Middle East, tofu from China, and tempeh from Java—these three fermented foods share...

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The Origins of Gudeg: Sweet Traces of Yogyakarta's Legendary Cuisine

Gudeg (young jackfruit stew) isn't just young jackfruit simmered in coconut milk — it's a flavorful...