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Food Stuff: Garlic, Either Sweet or Squashed

Chefs here have discovered fermented black garlic, which in Korea is prized for its supposed antioxidant properties. Read More...

Read the complete post at http://www.nytimes.com/2008/10/08/dining/08garl.html?partner=rssnyt&emc=rss

Published Oct 07 2008, 03:37 PM by NYT > Dining & Wine
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