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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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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Most fruits and vegetables — particularly after being cut — store better in an airtight container, Gunders says. And it's best to store them in see-through containers so we don't forget about them. USDA hide caption

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After his mother-in-law's death, NPR's Marc Silver found her go-to cookbook, filled with her copious annotations to recipes. He used it to piece together her take on mandelbread, a Jewish version of biscotti, and other holiday favorites. Akash Ghai/NPR hide caption

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"Honey cake is considered the fruitcake of the kosher kitchen," jokes cookbook author Marcy Goldman. "The same resistance people may have to fruitcake, a lot of people have about honey cake." With her recipe — now the go-to recipe for thousands of families — Goldman modernizes this sweet taste of the past. Deena Prichep for NPR hide caption

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The Jewish Fruitcake: Honey Cake Is A Sweet And Stodgy Tradition
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Chef Simon Hopkinson says mayonnaise is a total pleasure to make, but people are often frightened to try to make it themselves. Monika Evstatieva /NPR hide caption

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No-Fear Homemade Mayonnaise: Better Than What's In The Jar
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Bren Herrera's vegetable broth comes in two varieties. You can either stop at the broth, or take it one step further by pureeing the used, cooked vegetables and mixing them in. Courtesy of Bren Herrera hide caption

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This Is Not A Parody: An NPR Story About Homemade Vegetable Broth
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