Amateur cook and writer Maureen Evans has perfected the art of tweeting a recipe in 140 characters or less. fot. Wojciech Zalewski/iStockphoto hide caption

itoggle caption fot. Wojciech Zalewski/iStockphoto

True cheddar cheese can take months — even years — to age. So Claudia Lucero created a faux-cheddar that can be made in very little time. fotolia hide caption

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Slovak language instructor Julia Vrablova sought out women who could teach her to make the dough for tahana strudla, which can be made with ground poppy seeds, apple or sour cherries. Courtesy of Sasa Woodruff hide caption

itoggle caption Courtesy of Sasa Woodruff

America's Test Kitchen recommends cooking meat, like this pan-seared steak, at a moderate temperature to seal in the juices. Carl Tremblay/Courtesy of America's Test Kitchen hide caption

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Sweet or salty? Historically among Eastern European Jews, how they liked their gefilte fish depended on where they lived. This divide created a strictly Jewish geography known as "the gefilte fish line." Claire Eggers/NPR hide caption

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Goodband compares these Knobbed Russets to shrunken heads. Others say potatoes or toads. They're all gnarled and warty and brown, but don't be intimidated: They taste great when ripe. They originated in Sussex, England, in 1819. Melissa Block/NPR hide caption

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The key to authentic hongshao rou, or red-braised pork, is to use two different types of soy sauce — light and dark. Courtesy of Oliver Wang hide caption

itoggle caption Courtesy of Oliver Wang

This hazelnut-chocolate spread looks like the iconic Nutella, but it tastes more richly of hazelnuts, says Chris Kimball. Anthony Tieuli/America's Test Kitchen hide caption

itoggle caption Anthony Tieuli/America's Test Kitchen