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For Foodies

Famous horror film actor Vincent Price also co-wrote a best-selling cookbook in the 1960s with his then-wife, Mary. The original cover of the book, A Treasury Of Great Recipes, is seen at left. It's just been reissued. William Claxton/A Treasury of Great Recipes; Price Family Trust hide caption

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William Claxton/A Treasury of Great Recipes; Price Family Trust

So Good You'll Scream? A Cookbook From Horror Icon Vincent Price

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Yotam Ottolenghi and Ramael Scully, who co-authored the NOPI cookbook, out this week. Adam Hinton/Ten Speed Press hide caption

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Adam Hinton/Ten Speed Press

In 'NOPI,' An Ottolenghi Cooking Journey From Middle East To Far East

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Staff in the kitchen of The Modern, a restaurant operated by Meyer's Union Square Hospitality Group and located in the Museum of Modern Art. Ellen Silverman/Union Square Hospitality Group hide caption

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Ellen Silverman/Union Square Hospitality Group

Danny Meyer To Banish Tipping And Raise Prices At His N.Y. Restaurants

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Lab workers test wine for authenticity in a lab run by the French Finance ministry in Bordeaux, southwestern France. Demand has driven up the price of wine, making conditions ripe for counterfeiters. Bob Edme/AP hide caption

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Bob Edme/AP

Sip On This: That $10,000 (Or $30) Bottle Of Wine Might Be Fake

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Paul Prudhomme leads a cooking demonstration after then-Agriculture Secretary Kathleen Merrigan (second from right) discussed food hubs in New Orleans in 2013. Kathleen Flynn/The Times-Picayune/Landov hide caption

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Kathleen Flynn/The Times-Picayune/Landov

How Chef Paul Prudhomme Invented Cajun-Creole Fusion Food

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Acclaimed French chef Jacques Pepin (center) has had an extraordinary 60-year career. He says his new cookbook, Jacques Pepin: Heart and Soul in the Kitchen, will be his last. Maybe. Evan Agostini/AP hide caption

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Evan Agostini/AP

What Would Julia Child Do? Jacques Pépin Says: Add More Butter

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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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Neilson Barnard/Getty Images for The New York Times

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

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President Obama presents the 2014 National Humanities Medal to Alice Waters during an East Room ceremony at the White House on Thursday. Alice Waters was honored for celebrating the bond between the ethical and the edible as a chef, author and advocate. Alex Wong/Getty Images hide caption

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Alex Wong/Getty Images

Alice Waters, Healthy Food Advocate, Receives Humanities Medal

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Line-sitters waited for hours outside Franklin Barbecue in Austin, Texas, on July 3. Jorge Sanhueza-Lyon/KUT hide caption

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Jorge Sanhueza-Lyon/KUT

5-Hour Line Turns Barbecue Pilgrims Into Cash Cow For Locals

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"Probably females are better at accessing olfactory memories, but I don't know why," says Robert Bath, a wine and beverage studies professor at the Culinary Institute of America in Napa Valley. "Maybe men don't pay as much attention?" Maria Fabrizio for NPR hide caption

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Maria Fabrizio for NPR

This Bloody Mary served at the Nationals Park in D.C. came with a meat straw, which infuses each sip with an umami flavor. Ben Hirko first came up with the concept while tending bar one snowy night in 2009. The straws have become a hit. Tamara Keith/NPR hide caption

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Tamara Keith/NPR

The Bloody Mary Meat Straw: An All-American Story

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