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12:45 PM ET, July 11th, 2012
Barbecue Digest: It's a pig, not a fruit

Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain...

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lick the screen
11:00 AM ET, June 22nd, 2012
Barbecue Digest: Bar-B-Que buffet

Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain...

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lick the screen
01:00 PM ET, June 18th, 2012
Take a moment to stare at some barbecue

Barbecue means a lot of things to a lot of people. It brings together folks of all faiths, ethnicities, backgrounds...

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04:15 PM ET, March 5th, 2012
Lick the Screen - Boiled peanuts

This is a dish of boiled peanuts. You love them, you hate them, or you just haven't had them; they...

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lick the screen
04:00 PM ET, December 20th, 2011
Lick the Screen - Behold the s'moreo!

I've never liked s'mores and it's not for lack of effort. I grew up with the classic version of the...

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07:45 AM ET, August 7th, 2014

For Hannah Chung, at least one element of her parents' culture was something of an acquired taste.
Kimchi - a pungent blend of fermented vegetables and spices - is a staple of the Korean table, and is typically offered amid a series of banchan, or free side dishes that are meant to accompany and complement the main dish.

But for Chung, it was a dish that made her feel removed from the dominant culture, not included.

"I actually rebelled against my parents by refusing to eat kimchi sometimes, and I've actually found out that that's a super common experience among second-generation Koreans," she says.

"I got made fun of for all the foods I ate," Chung, a second-generation Korean-American, recalls. "I didn't want to invite my friends over to my house because my house smelled like kimchi and Korean food, and it was really embarrassing for me."

Read more at Eatocracy's new home on CNN.com

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Filed under: Cultural Identity • Culture • Korea • Korean

 
07:40 AM ET, August 7th, 2014

It's not long now. The end of summer. That's not bad news for everyone. Fall fashion fans. Parents who have spent enough quality time with their kids. Halloween enthusiasts.

But it is the last chance to savor some amazing foods that will be gone when summer is over, or not long afterward. Here are some things to try before it's too late.

Read more at Eatocracy's new home on CNN.com


 
07:30 AM ET, August 7th, 2014

Berryville, Virginia (CNN) - Travis and Joyce Miller might have the most fragrant garage in the Shenandoah Valley.

The heady scent of hickory wood wafts from their rural home on Virginia's busy Route 7, catching the attention of hungry commuters who might expect to find a grandma tending the hearth or, even better, a pitmaster roasting a hog on the side of the road.

What's cooking, though, is something a little bit sweeter (sorry, grandma): It's Falling Bark Farm hickory syrup.

Never heard of hickory syrup? Neither had the Millers until a few years ago when a chance Internet search turned up mentions of it.

In 2011, they showed up to the farmers market in nearby Purcellville, Virginia, with 48 bottles of their new science project - "which we felt was a little bit risky," Travis says.

Read more at the all-new Eatocracy.com


 
09:15 AM ET, August 6th, 2014

Last August, the U.S. Food and Drug Administration issued an ultimatum: Food manufacturers had one year to make sure any "gluten-free" products met FDA requirements.

That deadline is up. To use the "gluten-free" label, products must now have an undetectable level of gluten and cannot have any ingredient containing wheat, rye, barley, or any their derivatives.

If manufacturers continue to use the "gluten-free" label without bringing their food up to scratch, they will be subject to regulatory action from the FDA. (Some foods, such as pasta, may still be on shelves legally for a while if they were produced before the ruling.)
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