Hall makes the hors d'oeuvres version of spanakopita. Meredith Rizzo/NPR hide caption

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In Kitchens Around The World, Comfort Foods Bring Us Together

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Beware the siren's call of this chocolate delight: Ebinger's Blackout Cake is as arduous to make as it is delicious to taste. Jennifer Yin/Flickr hide caption

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Before You Bake Brooklyn's Legendary Cake, Heed A Warning

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John Currence and Punish Stew may share a checkered past, but so many people in his life have loved this easy, hearty soup, he can't help but love it too — or at least act like he does. iStockphoto hide caption

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This Simple Stew Is A Battleground In A Bowl

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According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen hide caption

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'Test Kitchen': Have Your (Gluten-Free) Cake, And Love Eating It Too

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JuJu Harris is the author of The Arcadia Mobile Market Seasonal Cookbook. A former recipient of government food assistance, she now teaches healthy eating skills to low-income families in Washington, D.C. Courtesy of Molly M. Peterson hide caption

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Calas, The Forgotten Fat Tuesday Treat

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At Mardi Gras, cup dispensers wear a little extra flair. Pictured in the top left corner is your future milk punch container — temporarily airborne. Chris Graythen/Getty Images hide caption

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In The Land Of Floats And Beads, You'd Better Bring Deviled Eggs

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While traditional cholents feature meat and beans cooked for a whole day, some modern versions, like this one, use vegetable protein and a quick braise. rusvaplauke/Flickr hide caption

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Cholent: The Original Slow-Cooked Dish

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Julia della Croce often couples purple and gold gnocchi (made with two varieties of sweet potato) for a striking sight — and a delicious meal. Celina della Croce and Nathan Hoyt/Courtesy of Julia della Croce hide caption

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Festive In Purple, This Pasta's Got A Sweet Side

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One of the lovely things about the mousse, according to Dorie Greenspan, is its versatility: It goes as well with maple syrup as with peanut brittle — or nothing at all. Mary Dodd/Courtesy of Dorie Greenspan hide caption

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Paris Confidential: The Mystery Mousse Behind The Chocolate Bar

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