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  • cuisine Mold is on the menu: Aspergillus oryzae, to be precise Carolyn Townsend
  • Science Scientists discover why cats are obsessed with tuna Ruben Bolling
  • umami Map of umami foods across the world Jennifer Sandlin
  • umami Important development in soy sauce containers Mark Frauenfelder
  • Cherokee,Purple,Tomatoes
    fruit Purple Cherokee are my favorite tomatoes Jason Weisberger
  • mistakes The capsaicin chile fire challenge is maybe a bad idea Elías Villoro
  • kokumi Kokumi: The sixth-ish taste that adds richness and depth to savory foods Andrew Yi
  • Food Here's a Gyoza master's secret to making Michelin-approved Japanese dumpings David Pescovitz
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    animals Dolphins recognize each other by the taste of their urine David Pescovitz
  • Food Chips flavored like horse meat, poison blowfish, and maggot cheese David Pescovitz
  • caramel corn Corn is a healthy vegetable snack, right…? Bob Knetzger
  • Tokyo Watch these mouth-watering street snack tours of Tokyo Bob Knetzger
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  • trope eunuch Jeff Bezos's rules for epic storytelling Rob Beschizza
  • Food Umami tsunami: dry-aging a steak with only MSG Andrea James
  • makers How to make a zine from a single sheet of paper David Pescovitz
  • drinks Warm up with unusual international warm drinks like cheesy coffee and honey-and-bacon brandy David Pescovitz
  • kitchen tools I love this airfryer Jason Weisberger
  • Cooking I kinda think this tater tot cookbook defines my generation Jason Weisberger

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