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Issue 196
Palanquetas de Cacahuates (Mexican Peanut Brittle)
By
GENEVIEVE KO
Honeycomb Brittle with Chocolate and Sea Salt
By
SAVEUR EDITORS
This German Baker Makes What May Be The World’s Best Pretzel
By
BEN CRAIR
Swedish-Style Cardamom Buns
Meet the Farmer Shaking Up the Guatemalan Cardamom Trade
By
MAX FALKOWITZ
Sugar Cookie Sandwiches with Cardamom-Chocolate Ganache
By
SAVEUR EDITORS
Cardamom Rice Pudding
By
SAVEUR EDITORS
Cardamom-Rose Cake Donuts
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Steamed Marmalade Pudding with Toffee Sauce
In England, Pudding is the Definition of Dessert
By
CARLA CAPALBO
Meet One of America’s Only Japanese Wagashi Artists
By
STEFANIE ELLIS
Lemon Chiffon Pie is Nostalgic and Delicious
By
REBECCA BARRY
A Visit with a Pig Farmer on Lard-Rendering Day
By
SHANE MITCHELL
How to Make the Meat-Filled Canadian Pie of Your Dreams
By
KAT CRADDOCK
Quebecois-Style Mixed Meat Pie (Cipaille)
Lemon Chiffon Pie
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