Published by Josh Friedland, The Food Section covers the world of modern gastronomy, from chefs to chevre and everything in between. Gourmet calls us "the consummate gastronomic blog." 
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"Subtracting Heat"
In the New York Times, Harold McGee explores the power of cold and its application to food and cooking. Along the way, he shares some neat tricks for quick cooling -- could five-minute ice cream be the new no-knead bread?
08- 6-08 in Science | Link | 
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