We eat with our ears

Did you ever wonder how sound transforms the taste of a piece of chocolate when you pop it into your mouth? Deliciousness is an experience that we think is centered in our noses and on our tongues. But Good Food contributor Simran Sethi says it’s actually influenced by so much more.

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The terroir of rye

Rye bread, which has long been a staple in European carb culture is finally having its renaissance in the United States. Baker Stanley Ginsberg gives us a primer on the terroir of rye and shares his recipe for Swedish limpa from “The Rye Baker: Classic Breads from Europe and America.”

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How to ring in the Japanese New Year

For the Japanese, New Year’s is a holiday steeped in tradition. Chef David Schlosser marks the occasion with ozōni and handmade soba at his restaurant, Shibumi, in Downtown LA. Learn how he makes his buckwheat noodles and go behind-the-scenes with our digital producer, Camellia Tse, to the annual mochi-making celebration at Chino Farms.

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