Crepes are a cousin of the enchilada, says Mexican chef Pati Jinich. A vestige of French intervention in Mexico, crepes are now considered classics of Mexican gastronomy. (Above) Jinich's crepe enchiladas with corn, poblano chiles and squash in an avocado-tomatillo sauce. Courtesy of Houghton Mifflin Harcourt hide caption

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The staple at legendary Prince's is fiery hot fried chicken, always served on white bread, with pickles. Danielle Atkins/Courtesy of Spring House Press hide caption

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How A Cheating Man Gave Rise To Nashville's Hot Chicken Craze

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Mexican chef Pati Jinich shares her recipe for shrimp enchiladas from her cookbook, Mexican Today. Courtesy of Rux Martin Books/Houghton Mifflin Harcourt hide caption

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Mexican Chef Pati Jinich Wants To Change How You Think About Enchiladas

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This version of Baked Alaska at Delmonico's restaurant in New York City stays true to the original: a walnut sponge cake layered with apricot compote and banana gelato, covered with torched meringue. Courtesy of Delmonico's Restaurant hide caption

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A blaa is a soft, doughy white roll – with either a soft or crusty top. It has a chewy texture that makes it a perfect vehicle for butter. Only the ones baked in Waterford, Ireland, can officially be called "blaa," but you can try out the recipe below at home. Elizabeth Rushe for NPR hide caption

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Girl Scout Cookie Unity Cheesecake: the mashup dessert you never knew you needed. Courtesy of Emily Vonn/Vail Custom Cakes hide caption

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Thin Mint Mashup: Grind Those Girl Scout Cookies Into Cheesecake

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Snow Cones Fresh From The Sky: Listeners Share Recipes

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Encore: One-Hour Faux Cheddar

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The Planet Money peacock pie, in all its glory. Cameron Robert/NPR hide caption

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Episode 674: We Cooked A Peacock

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From 'Tostitos Lime' To 'Sexy Sunblock,' The Best Drinks Of 2015

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Burnt Out On Leftovers Ideas? We've Got Some

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There are so many opportunities to screw up pumpkin pie. But done right, it can win friends and influence people. Meredith Rizzo/NPR hide caption

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Perfect Pumpkin Pie: One Woman's Quest For Custard, Crust — And Glory

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'A Confederacy Of Dunces Cookbook': A Classic Revisited In Recipes

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Preeti Mistry's biriyani-stuffed pumpkin. Courtesy of Preeti Mistry hide caption

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So Long, Turkey: 3 Ways To Spice Up Thanksgiving Without The Bird

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Mama Stamberg's cranberry relish. Ariel Zambelich & Emily Bogle/NPR hide caption

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For Expats In Afghanistan, A Cranberry Dish To Relish Far From Home

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Kenji Lopez-Alt is managing culinary director of Serious Eats, author of the James Beard Award-nominated column "The Food Lab," and a columnist for Cooking Light. His first book is The Food Lab: Better Home Cooking Through Science. Robin Lubbock/WBUR hide caption

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Michael Solomonov describes Israeli-style hummus as "a marriage of chickpeas and tehina." Michael Persico/Houghton Mifflin Harcourt hide caption

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For Israeli-Born Chef, Hummus And 'Tehina' Are A Bridge To Home

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Former New York Times restaurant critic and Gourmet editor Ruth Reichl speaks in New York City in 2013. Neilson Barnard/Getty Images for The New York Times hide caption

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How Twitter And Cooking Saved Ruth Reichl After 'Gourmet' Folded

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