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SF Chocolate Factory
Narsai talks about this local company that offers a wide array of chocolates. (3/18; 1:32)
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Asparagus
Narsai talks about the green veggie that's in season. (3/17; 1:32)
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Clos La Chance
Narsai reviews a Sauvignon Blanc and Chardonnay. (3/14; 1:30)
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Marmalade
Narsai talks about the many variations of marmalade. (3/11; 1:34)
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Hummous
Narsai talks all about this Middle Eastern dip. (3/10; 1:34)
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Blood Oranges
Narsai talks about these oranges that are actually red. (3/8; 1:34)
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Moldy Food
Narsai tells you what the difference between the good and bad. (3/6; 1:32)
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Testing Pots
Narsai gets some useful info from Cook's Illustrated Magazine. (3/4; 1:34)
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Midsummer Cellars
Narsai reviews a Cabernet from this small winery that produces great wines. (3/3; 1:32)
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Vanilla
Narsai talks about this popular spice. (3/1; 1:34)
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Saag's Products
Narsai talks about these high quality hams and sausages. (2/22; 1:32)
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Decanters
Narsai gives you tips on cleaning mineral deposits in decanters. (2/20; 1:32)
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Dijon Mustard
Most "dijon" mustard is only "dijon" by name. (2/18; 1:31)
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Beans
Narsai shares some tips on degassing and prepping beans. (2/17; 1:33)
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Artichokes
Narsai talks about something that's wonderful and plentiful this season! (2/15; 1:35)
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The Everything Books
Narsai reviews "Grow Your Own Vegetables Book" and "Cooking for Kids Cookbook." (2/14; 1:30)
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Butterscotch Pie
Narsai shares a recipe that reminds him of his childhood. (2/13; 1:31)
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Chinese New Year's Food
Narsai talks about traditional foods for the holiday that have special meanings. (2/12; 1:30)
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Glazed Pork Chops
Narsai shares a tested recipe from America's Test Kitchen. (2/7; 1:34)
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Unwashed Greens
Some experts are saying greens that aren't washed thoroughly can be very dangerous. (2/6; 1:34)
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Cheese Grater
Narsai tells you about this tool that really works! (2/5; 1:34)
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Irish Soda Bread
Narsai gives you an easy recipe very similar to yeast leaven bread. (2/2; 1:35)
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Wild Mushrooms
The recent rains brought out a bunch of wild mushrooms. (1/31; 1:31)
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