Presilla's Ecuadorian Spicy Onion and Tamarillo Salsa, made right in David Greene's kitchen. Selena Simmons-Duffin/NPR hide caption

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Cross-Culture Cilantro Sauce And Other Secrets Of 'Gran Cocina Latina'

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Chef Jack Bishop on 'The Science of Good Cooking'

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Tamari Greens, Miso Yams: Chef Gives Vegans Multicultural Flavor

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For Many, Christmas Morning Means Beloved Breakfasts

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Spicing Up Married LIfe

Father Leo On How To 'Spice Up' Married Life

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When Life Gives You Snow, Make Snow Cream

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Cookbook author Marilynn Brass says eating Virginia Lima's traditional Portuguese Sweet Bread is like biting into a cloud. Andy Ryan hide caption

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A Sweet Bread, A Wash Basin And A Shot Of Whiskey

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