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Issue 154
Five Oils for Frying
By
SAHAR SIDDIQI
The Best Home Deep Fryers
By
JUDY HAUBERT
French Crullers
Donut Renaissance
By
GABRIELLA GERSHENSON
Deciphering the Donut
By
SOPHIE BRICKMAN
The Making of a Dunkin’ Donut
By
FELICIA CAMPBELL
Donut Planet
By
MICHAEL KRONDL
Solyanka (Russian Sweet and Sour Beef Soup)
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Sichuan Pork Wontons (Chao Shou)
Fruit Forward: Wood’s Boiled Cider
By
HELEN ROSNER
Where Cubans Cook
By
ELLEN SILVERMAN
Matcha Green Tea Glaze
Limoncello Glaze
Irish Cream Glaze
Hazelnut Glaze
Dulce de Leche Glaze
Cream Cheese Glaze
By
SAVEUR EDITORS
Amaretto Cherry Glaze
White Chocolate-Cardamom Glaze
Orange Glaze
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