Biochemical Crisis! Challenging myself to eat canned herring three ways—within a ten-mile radius, ev

Making the Icy and Cool Chocolate Ice Cream

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Stewed Beef Marrow Bone, Tasty But Not Greasy

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How to make top-of-the-line Magnum popsicles

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In the 10th lunar month, you haven’t truly celebrated winter until you’ve had a hearty New Year’s pi

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Easy tutorial for a perfect Chocolate Mousse

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Look at this [Taiyaki], it can burst and be pulled into strings. Give it a kiss! ~3~

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[Food]Process of making Caramel Pudding Castella Cake

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Very delicious braised noodles with poached eggs

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Grinding soybeans with Grandma to make a handmade tofu skin feast—grilled, boiled, fried, and tossed

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[Food]Breakfast series | Cheese & luncheon meat rice ball

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Jerry's Mesmerizing Beef Burger

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Seasoning for All Four Seasons (1): Wild Pepperberry — Pick it fresh and use it to braise dried duck

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How many days does it cost for a host of worms to consume an apple?

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A tutorial on making French toast with caramel coffee.

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A whole family spent two busy days chopping sugarcane just to make authentic sugarcane molasses brow

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Taro—how do you like to eat it?

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Braised 5kg of Fried Steak in Open. Beefcake Men All Like This

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I don’t even know why I’m crying! This hotpot really hit me hard—10 years of painstakingly hand-craf

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Chinese desert- Chilled Mango Sago Cream with Pomelo

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One bite and the juice overflows, a lust that is hard for humans to resist!

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