RSSCategory: Food & Dining

5 Regional Styles of Pizza You’ve Never Heard Of (and 5 You Have)

5 Regional Styles of Pizza You’ve Never Heard Of (and 5 You Have)

| May 7, 2013

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5 Desserts That (Almost) Look Too Good To Eat [Photo Gallery]

5 Desserts That (Almost) Look Too Good To Eat [Photo Gallery]

| November 30, 2012

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Grass-Fed, Cage-Free: What Difference Does It Make?

Grass-Fed, Cage-Free: What Difference Does It Make?

| November 2, 2012

What cage-free and grass-fed mean when you see it on a restaurant menu.

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All the Types of Pasta Defined

All the Types of Pasta Defined

| October 31, 2012

Can you tell farfalle from fusilli? If not, learn the most common types of pasta. Most names refer to the shape but at least one refers to the dough.

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Six Food Toppings That Add Calories

Six Food Toppings That Add Calories

| October 23, 2012

When dining out, it’s easy to up the calorie count with toppings. Avoid these six calorie add-ons.

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Which Restaurants Are Truly Organic?

Which Restaurants Are Truly Organic?

| October 18, 2012

Few restaurants become “Certified Organic” because of the complexity of both keeping an organic kitchen and the certification process itself.

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Tapas, Pupus, Canapes: The Art of Ordering Light

Tapas, Pupus, Canapes: The Art of Ordering Light

| October 16, 2012

Certain appetizers make an excellent light meal. Their smaller size allows you to taste different dishes at a restaurant without filling up.

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Sushi for Beginners

Sushi for Beginners

| October 15, 2012

Learn about the different types of sushi and tips for ordering and enjoying sushi and sashimi — from what items to first try to sushi etiquette.

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5 Regional Styles of Pizza You’ve Never Heard Of

5 Regional Styles of Pizza You’ve Never Heard Of

| October 12, 2012

New York and Chicago may get most of the attention, but other pizza styles do exist. We profiled five regional favorites here.

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All About Steak: Grades, Cuts and Temperature

All About Steak: Grades, Cuts and Temperature

| October 11, 2012

Learn the difference between prime, choice and select grade steaks, as well as filet mignong, New York strip, T-bone, rib eye, sirloin and more.

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