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The New York Times Dining & Wine Section in 60 seconds: Calorie counts, electric cakes, chicken soup

by Emily Matchar, Posted Oct 29th 2008 @ 10:30AM

electrified cake
Guess what? Calories do count. And as more restaurants post nutritional info on menus, more people are counting.

Battery-powered cakes, hot gravy fountains, electrified Twizzlers, pixelated sugar cookies: When lab meets kitchen.

A resurgence of Brooklyn breweries.

The Minimalist does a chestnut shrimp stir-fry.

An easy chicken soup with rice recipe.

Eric Asimov talks cheap reds.

A wine writer stomps her own grapes.

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Filed Under: Newspapers, In Sixty Seconds, Drink Recipes
Tags: america, chestnuts, chicken soup, east coast, fall, thew new york times, ThewNewYorkTimes, wine

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