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"HowToFreeze" news and stories

by Monika Bartyzel, Posted May 6th 2009 @ 12:00PM

Sweet! Licking the good stuff off of the mixing paddle now has gourmet approval. David Burke's new restaurant, Fishtail, offers diners batter-smeared paddles alongside their "can o' cake."
Mark Bittman teaches you how to freeze things properly -- think beans, fish, herbs and fruit.
Check out Tom Colicchio's pad and read about his practices and peeves.
Meet the Burger of the Month club, and see which Big Apple eateries make their Top 10.
The Derby might be over, but any day can be a Bobby Flay's Blackberry-Bourbon Juleps Day.
Chablis: For an truly remarkable bottle, it's all about 2007.
The Curious Cook explores the perfect cooking time for asparagus.
Vodka: The marketing, the scorn, and those who defend it.
Frank Bruni pens an appreciation of Chicago's L2O.