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    <lastmod>2022-12-23</lastmod>
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      <image:title>Articles - Wall Street Journal</image:title>
      <image:caption>Ship your holiday cookies this season</image:caption>
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      <image:title>Articles - Wall Street Journal</image:title>
      <image:caption>Ship your holiday cookies this season</image:caption>
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      <image:caption>A trip to Copenhagen yields something even better than a table at the world’s best restaurant: Christmas dinner at home with chef René Redzepi.</image:caption>
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      <image:title>Articles - The Wall Street Journal</image:title>
      <image:caption>The Japanese may have hit upon the ultimate holiday menu: fried chicken and strawberry shortcake, with Champagne, of course. What a way to start the new year.</image:caption>
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      <image:caption>Tradition and innovation converge in France’s festive bûche de Noël.</image:caption>
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      <image:caption>Find Your Marbles</image:caption>
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      <image:caption>At this sugar shack in rural Quebec, maple syrup brings a certain je ne sais quoi to every rustic, riotous meal.</image:caption>
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      <image:caption>When it comes to desserts, Jon Snyder’s gelato takes the cake.</image:caption>
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      <image:caption>If you’re a dessert person, you should seek out Richard Sax.</image:caption>
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      <image:caption>At Vic’s in New York City, Hillary Sterling serves a joyful Passover feast.</image:caption>
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      <image:caption>Why does the middling black and white cookie endure?</image:caption>
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      <image:caption>Once relegated to restaurants, carbon steel is coming home</image:caption>
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      <image:title>Articles - Finger-Licking Festive, The Wall Street Journal</image:title>
      <image:caption>The Japanese may have hit upon the ultimate holiday menu: fried chicken and strawberry shortcake, with Champagne, of course.</image:caption>
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      <image:caption>Produce boxes have proliferated in recent years. These top options bring the farm to you.</image:caption>
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      <image:caption>Superior Salad Architecture</image:caption>
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      <image:caption>In the Galilee, bIblIcal roots, rIch agrIcultural herItage, and MedIterranean flavors give rIse to Israel’s most soulful cuIsIne.</image:caption>
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      <image:caption>In Italy’s Piedmont, cookbook author Robyn Eckhardt is provisioning prudently, cooking shrewdly and eating very well.</image:caption>
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      <image:caption>Local ingredients, global influences at Dok in Tel Aviv</image:caption>
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      <image:caption>A Haitian summer in a city of endless winters at Montreal’s Bar Agrikol.</image:caption>
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      <image:caption>In Japan, a fifth-generation knife making family crafts chef-quality pastry blades for bakers.</image:caption>
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      <image:caption>Boston cream pie is actually a cake, with an extravagant cream filling and a slathering of chocolate frosting.</image:caption>
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      <image:caption>Do as pastry chefs do, and keep a stash of your favorite cookies, cakes and other sweet treats in the freezer, ready to bake.</image:caption>
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      <image:caption>Poppy seeds lend a rich, mysterious flavor to sweet and savory foods.</image:caption>
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      <image:caption>New takes on the classic salad feature tweaks way more intriguing than grilled chicken.</image:caption>
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      <image:caption>Want a foolproof long summer weekend in the French-Canadian metropolis? Pack this don’t-waste-a-minute guide to Montreal.</image:caption>
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      <image:caption>The origins of the world’s most popular custard dessert.</image:caption>
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      <image:caption>A grandfather devises the perfect open-face sandwich.</image:caption>
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      <image:caption>How the Israeli chef Erez Komarovsky helped create a food without borders</image:caption>
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      <image:caption>Why I’m getting serious about absorbing my mom’s cooking lessons.</image:caption>
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      <image:caption>A Latvian homecoming reveals how a family’s culinary traditions endure.</image:caption>
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      <image:caption>Refreshing, cartoonishly large, crazy good. The sandia loca is the Latin Black Tap milkshake.</image:caption>
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      <image:caption>An heirloom almond from Sicily brings on the flavor.</image:caption>
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      <image:caption>Flaming drinks, pupu platters, and a side of bread: How Chinese restaurants came to embrace tiki kitsch.</image:caption>
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      <image:caption>A French chef makes fruit preserves a cult favorite.</image:caption>
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      <image:caption>Classically plain Jane, the gâteau Basque continues to pop up at some of the more interesting restaurants and bakeries.</image:caption>
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      <image:caption>Destined for doughnuts.</image:caption>
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      <image:caption>News you can eat.</image:caption>
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      <image:caption>Tasty treats that tempt the eye at Henrietta Red in Nashville</image:caption>
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      <image:caption>Doughnuts go gastro.</image:caption>
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      <image:caption>A visit with Chitra Agrawal.</image:caption>
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      <image:caption>What it was like to grow up around a professional cook.</image:caption>
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      <image:caption>News you can eat.</image:caption>
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      <image:caption>If you turn your nose up at anything under 70% cacao, get over yourself. Milk chocolate is smooth, mellow, easy to love and blissfully free of sanctimony.</image:caption>
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      <image:caption>Rach and her friends show you how to Plan a potluck inspired by the Internet’s hottest hashtag.</image:caption>
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      <image:caption>Creamy and crunchy, sweet and tart, the deftly composed coppetta is what you might get if the sundae went to art school in Italy.</image:caption>
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      <image:caption>In New England, baked beans are an enduring tradition.</image:caption>
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      <image:caption>The 105-year-old business you’ve never heard of literally shapes your diet.</image:caption>
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    <lastmod>2024-06-23</lastmod>
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