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Peking duck

Beijing duck

‘What is the essence of the duck?’

Dinner in China brought back memories of Portland.

egg timer

Kitchen Limbo

Clockwatching

Busy people can still cook real food

Reviews

Vegetable love

A review of Mollie Katzen’s new vegetable book

bread

First Person

The sourdough apprentice

Two weeks, five pounds of flour, one loaf

The Culinate 8

Better and easier cooking

Rules for the home kitchen

Most Popular Articles
Features Hold the sandwich Creative sack lunches for kids	Alerts GrillMe ’08: You can win — Is a trip to Napa for a grilling class in your future? Alerts Trivia and treats — Win Foodie Fight and a year’s supply of ice cream Front Burner On board — A closer look at your knife’s best friend The Culinate 8 Better and easier cooking — Rules for the home kitchen

Editor’s Choice
The Culinate 8 Cooking buffalo	Local Flavors School lunch abroad — Another way to eat First Person The cheese log — A West Coast road trip, tasting cheese Reviews Special on aisle three — How to shop for produce, all year long The Culinate Interview Ani Phyo — The raw foodist

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