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LONDON — In my last column, I described how the past year had made me a more flexible cook: more democratic, less judgmental. It got me thinking generally about the way certain vegetables are described, the adjectives they are often associated with. Why is an eggplant deemed “mighty,” for example, while leeks are often prefaced with the word “humble”?

I’ve never really held up such labels, but now more than ever, as we’re all making as much as we can from the groceries we have at home, I want to create space to move beyond these distinctions. My love for

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When I was doing research for a cast iron story recently, I came across the argument that no one needs a cast-iron skillet because chefs don’t use them. No professional cook would ever take the time to use such an ancient pan, they argued, so neither should you.

That argument begs the question: Who said home cooks want to replicate the restaurant kitchen experience? Chefs and their comrades thrive off efficiency and speed. At home, especially during the

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Wooden spoons are among the most universal cooking instruments, with countless design variations since ancient times. Next to pottery, beads, and textile fibers, archaeologists have discovered these sculptural spoons in Egyptian tombs as well as preserved Bronze Age buildings in Northern Europe, demonstrating how this tool has been a part of the broad human experience for millennia.

But let’s talk wood. Whether it’s for artistic (hello woodworking), practical, or culinary purposes, wooden spoons’ appeal in Latin America isn’t just about the host of shapes, grips, and sizes available for the task at hand. The types of wood, finish, and environmental

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San Francisco/Daly City chef Reina Montenegro, who formerly operated Nick’s Kitchen, Nick’s on Grand and Nick’s on Mission, has moved into a Peninsula brick-and-mortar where she can showcase her vegan Filipino cuisine.

The Chef Reina restaurant in Brisbane features a to-go window for online and walk-up orders and a cooking demonstration studio.

“I want to be able to do cooking lessons, cooking shows and teach people how to replace their everyday basic food items at home with good vegan substitutes,” she said in a recent interview with the Bay Area News Group in which she talked about turning lifelong meat-eaters

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(CNN) — As anyone who’s visited Thailand knows, food is a key part of the experience.

Whether you’re street side in Chiang Mai slurping back a bowl of khao soi noodles or enjoying a Michelin-starred Thai meal in a high-end Bangkok restaurant, the memories of those powerful, balanced flavors stay with you long after you’ve left the country.

Vilailuck “Pepper” Teigen knows this all too well. Mother of model, TV personality and entrepreneur Chrissy Teigen, Pepper emigrated to Utah from Thailand’s northeast Isaan region in the early 1980s.

For years, she says she tried to replicate the flavors of home,

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