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Why we'll all soon forget about Google's Android
San Jose Mercury News (MCT) - Jui Tan, a partner for BlueRun Ventures who is based in Beijing, happened to be in Silicon Valley for a ... continue reading
Some tips to save on energy costs from all those gadgets
San Jose Mercury News (MCT) - We all love our gadgets _ and love having more and more of them _ but technophilia has a downside: Running ... continue reading
Cook's corner: A sub for Meyer lemon juice
McClatchy Newspapers (MCT) - Q: A year or so ago, I picked up a recipe card at Williams-Sonoma for a lemon cake that used Meyer lemon ... continue reading
Eating for life: Pork and black bean chicken mole
McClatchy Newspapers (MCT) - In Mexico, chocolate isn't just for dessert. Mole (pronounced MOH-lay, think "guacamole") is a savory sauce ... continue reading
Chef Jacques Pépin talks about cooking and his new book
The Dallas Morning News (MCT) - Jacques Pepin is one of the world's most popular TV chefs and cookbook authors. He's done 11 cooking series ... continue reading
Give your wine a little sole
McClatchy Newspapers (MCT) - Mild, firm-fleshed fish fillets are great if you know how to cook them. They're a disaster if you don't. ... continue reading
Historically delicious: Colonial Williamsburg expert creates chocolate like you've never seen or tasted before
In the beginning, chocolate was a bitter and mostly cold drink and it stayed that way for some 2,500 years. Daily Press (Newport News, ... continue reading
Food club members share in bulk, cut the cost
Chicago Tribune (MCT) - Kendra Morrice isn't about to pay $4.53 for a box of cereal at the grocery store, not when she can order a dozen at ... continue reading
Pecans: Love it or leave it, it's a distinctive nut
Chicago Tribune (MCT) - Like so many food lovers, we had always respected the venerable food writer Waverley Root. And then we read the ... continue reading
Chocolate: The food we hold sacred
Chicago Tribune (MCT) - It seems incongruous that the ingredient so integral to, say, a Hershey's Kiss, is the same one that for centuries ... continue reading
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