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A Kitchen Surprise
by Online Editor, Saveur.com

by Georgia Freedman, Acting Managing Editor Reporting a story in a foreign country is always an adventure. No matter how many plans you make ahead of time, the situation on the ground is never quite what you expected, so, to get the story you want, you learn to as flexible and resourceful as possible. The upside...
The real stuff actually is wild, and though it isn’t really rice, it certainly is tasty.
 
A delightful marriage of sweetness and acidity, this oh-so-trendy condiment isn’t what you think it is.
 
The Savioe region of the French Alps is home to some of the most appreciated cheeses in France.
 
Bok choy and its leafy brethren are inspiring ingredients—if you know how to use them.
 
Parma, in the heart of gastronomic Italy, produces two of the world’s greatest foods.
 
How the humblest of shellfish became the star of Acadian cuisine.
 
The handy guide includes everything you need to know about the world’s most select exotic spices.
 
Few foods evoke images of the high life like caviar, but do you know your sevruga from your imperial osetra?
 
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