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  1. If it had been introduced in the age of ocean liners, the $15,000 Chocolate Picnic Steamer Trunk from the MarieBelle chocolate company ( www.mariebelle.com ) would have been ideal for a world...
  2. You Must Try This Al Forno, Providence, Rhode Island Nothing bars patrons from sharing dishes at top-tier restaurants, but few of these establishments are suited to the practice. Often, one or more...
  3. Taking the Plunge Alinea, Chicago Grant Achatz does not serve comfort food. On the contrary, he sometimes wants diners to fear his cuisine. The 32-year-old chef considers dinner a theatrical...
  4. To his surprise, chef Walter Scheib III does more talking than cooking these days. Since leaving the White House in 2005, following 11 years of feeding presidents Bill Clinton and George W. Bush and...
  5. During a September training session for what will be his most challenging competition, Gavin Kaysen was struggling with a crucial technique. Failing to nail it, he realized, likely would prevent him...
  6. Nancy Patton’s Haute Goat Creamery ( www.hautegoatcreamery.com ) in Lubbock, Texas, is a small operation: just herself, her husband, and 18 goats. With milk from her Alpine, Nubian, Saanen, and La...
  7. Dine at the Modern, located inside the Museum of Modern Art (MoMA) in Manhattan, and just as you are about to leave, a member of the wait staff will present you with a gift bag containing a...
  8. A shipment of $200 worth of Michel Cluizel chocolate, selected by you from the company’s range of offerings, every week for the rest of your life. A chocolate room for your home designed by Richard...
  9. Cooking, like sports, is a young man’s game: A body can take only so many years of 12- to 14-hour days over an infernally hot stove. Chefs can begin feeling the strain in their 40s, and many depart...
  10. To those foodies who ponder such matters, it seemed inconceivable that Philadelphia restaurant mogul Stephen Starr could lure Masaharu Morimoto from Nobu, Manhattan’s reigning Japanese fusion...

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