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These days, there are any number of venues to see New York's small artisan purveyors: Smorgasburg, Hester Street Fair, maybe DeKalb or New Amsterdam Market. (Not to mention small retail shops like Bklyn Larder or Nolita Mart.) But Super (Duper) Market, put together by Paper magazine, not only has an excellent selection of NYC vendors, but a handful of great West Coast folk, as well. Here's a look at the vendors, people, and products. More

San Diego's newest slice shop, Napizza, is doing things differently, starting with a 72-hour proofing period for their pizza dough. More

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Lance Roberts is known around Slice for his pizza pilgrimages. On his most recent tear through NYC, the LA Slice'r tackled the most epic pizza tourism itinerary to date, clocking 40 slices from NYC pizzerias in just three days. Here's how he did it. More

Given the popularity of Nutella, it was only a matter of time before there was competition in the hazelnut-spread arena. Stateside, the two newest competitors are both from Jif, best known as the maker of "choosy moms'" peanut butter. More

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From the moment we drove out of Chiang Mai Airport until we made our last food-grazing stroll down Bangkok's famous Yaowarat Road, my eyes were bouncing from one delicious site to the next. Check out the coconut pancakes, pad se ew, rambutan, and more snapshots of the best stuff we ate in Thailand. More

Note: You must use a scale for this sausage. There is no way to accurately estimate the amount of salt needed otherwise. This recipe can be made with pre-ground pork as well. Mix ingredients as directed in step one, allow... More

It takes something extraordinary to drag me down to East Sixth Street, Austin's infamous nightlife strip frequented by drunk college students. My reward for surviving the onslaught of shot bars and frat boy hangouts? The bratwurst on pretzel bun ($8.00) at Easy Tiger, a combination beer garden and bake shop. More

Step into Serious Eats and get ready to forget everything you know—or thought you knew—about what should and shouldn't go in the refrigerator. Ed's number one rule? Never, ever refrigerate fresh mozzarella. It ruins the texture. My question this week: can anything be done to rescue it? More

At the end of every year I drop a list of eight pizzas from the previous 12 months that "haunt my dreams." Spoiler: Unless I eat nine better pizzas this year, the Saint Louie at Clinton Hill's Speedy Romeo will be among my great eight of 2012. More

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Last weekend I was lucky enough to attend a square-pizza mini-crawl in Ditmas Park, Brooklyn, where a group of diehard pizza geeks, organized by John Wozniak (a longtime community member here), assembled first at Lo Duca Pizza and then moved on to San Remo Pizzeria. Follow along with the action in the slideshow here. More

A minimally beautiful little slice. Life rafts of mozzarella float atop a bright-red sea of fresh-tasting, chunky sauce—it's little more than crushed canned tomatoes, some salt, and a some basil. The crust is crisp and pliant and thin. You'll probably want a couple. More

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At this late stage in the game is there anyone in the world beside hard-line Italians who doesn't know that you can make a perfect bowl luscious, al dente, perfectly mantecato risotto without preheating your broth or stirring constantly? That said, I've still got a ton of risotto questions left unanswered, so this week I decided to test just about every aspect of risotto I could think of to separate fact from fiction. Which type of rice is best? How much do you really need to stir? Is toasting necessary? And what about mounting with cream? 6.6 pounds of risotto later, I've got a few answers. More

Olympic Provisions is a Portland hot spot for charcuterie. Salumist Elias Cairo is a master of all things cured and smoked, and many of the charcuterie plates in town use their products. (We took a behind-the-scenes tour of their meat department last year). The sandwiches are some of the best in Portland and although many are porky and strictly for carnivores, this particular one is actually targeted to the Montessori school down the street. More

Sweet and appropriately spiced for the fall season, apple butter makes great use of the bounty of apples that is currently upon us. Especially if you don't know how to control yourself at the pick-it-yourself orchards like me. More

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I wanted full-flavored American cheese that not only behaves like American cheese once it's melted on a burger, but I wanted cheese that behaves just like American in every other way. American cheese that you can double stack inside a grilled cheese sandwich that oozes out into gooey puddles when you bite into it. American cheese that you can melt on the stovetop with a can or Ro*Tel for the ultimate upscale-trashy cheese dip. American cheese that you can pick up cold from the fridge, stack with a pile of bologna, and roll up into the best-ever midnight snack (don't other people do this?). More

Chinese long beans make a fun, curly pickle that is as tasty as it is beautiful. Try these on a relish plate or tucked into an untraditional Nicoise salad. More

Shiso (also known as perilla) is one my favorite herbs. It's most often found in Japanese cuisine, but is also becoming a popular addition to drinks, both alcoholic and non-. At Smorgasburg recently, Brooklyn Soda works was serving Watermelon-Shiso Sodas ($4). More

These mineral-rich, low-alcohol wines are some of the most delicious whites we've ever tasted, especially in the $15 to $25 range. We tried about 45 bottles over the course of the past two months, paying attention to each wine and how it evolved in the glass. Want a cheat sheet? Here are a few of the highlights of our summer of riesling. More

I'm just back from eight days eating my way through Malaysia—Penang, Melaka, and Kuala Lumpur—and on the plane home, I sat next to a New York-living, Malaysia-born woman who told me I had to try "this Malaysian restaurant on the Bowery. Well, not really on the Bowery. Down an alley or something? Anyway, it's legit." More

Pies and cakes are great once you've made them, but do you feel like turning on the oven on a hot August day? No? Us either. Here are 14 desserts that require no heating, baking, grilling, or anything of the sort. More

I've never seen what I consider to be a really satisfactory explanation of the science behind the No-Knead Bread recipe, so I'm gonna try and fill that hole here. And what cool science it is. In 2006, Mark Bittman introduced the world to a recipe from Jim Lahey of Sullivan Street Bakery, which had a whole bunch of home cooks opening up their Dutch ovens and exclaiming oh my goodness—I can't believe I just did that! It certainly had me thinking that. Even more interesting to me than that it works is how it works, because by understanding the how, we can then modify the recipe to fit many different baking situations, even improving its flavor. More

Astor Bake Shop opened just shy of a year ago in an unlikely place. Far from the subway lines that serve Astoria, it's a place you might only visit if you lived in the area or took a short detour south after a day in Astoria Park. The shop is the "labor of love" of chef-owner George McKirdy, a veteran of some fancy Manhattan restaurants. Although a bakery in appellation, it serves a short menu of breakfast, lunch, and dinner dishes as well. Among them a very good burger, maybe even the best I've had so far in Astoria. More

Braciole, the Italian dish of thinly sliced meat rolled around a cheese, herb, and bread-crumb stuffing, is a staple of the Italian-American sunday gravy. Made with garlic-and-Parmesan-stuffed beef, the tiny involtini get seared and braised in tomato sauce until rich and tender. Like the meatball before them, it was only a matter of time before they got reinvented in sandwich form, and what a sandwich they make! More