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...truffles), Torres and Andrés, who call themselves "artisans," hope it will be used primarily to enhance - not transform - ingredients. Torres himself, for example, uses the machine to prepare desserts like cherries penetrated with vanilla and spice that still, remarkably, have the firm texture of freshly picked fruit. And Dufresne, chef at New York City's wd-50, eagerly awaits the arrival of his recently ordered Gastrovac to experiment with improving fried foods. "Tempura, for example, can be a tricky thing to make - the vegetables can get soft; seafood can be overcooked," he explains. "With its lower temperatures, maybe...

Author: /time Magazine | Title: Adoring A Vacuum | 9/26/2006 | See Source »

...Weil In this week's magazine, Dr. Weil looks at the power of the pomegranate. Have questions about health, diets or fruit? Submit them below and be sure to check back later this week for selected answers

Author: /time Magazine | Title: Health: Green Tea, Black Coffee | 9/19/2006 | See Source »

...Peddling the Pomegranate Although it's a challenge to eat the raw fruit without getting a mouthful of seeds and astringent pith, pomegranates are everywhere now in the form of juice, concentrates and extracts, all heavily promoted for better health...

Author: /time Magazine | Title: Health: Green Tea, Black Coffee | 9/19/2006 | See Source »

...went to a private school, am I right?" asks voice trainer Dewi Hughes, immediately placing me in the marzipan (almost uppermost) layer of the British social fruit cake. I did, it's true. But, I plead, I'd much rather sound like the other 98% of the country. As a preliminary exercise, he has me read Christina Rossetti's poem Remember. His verdict? "Two vowels betray your background." My clenched and elongated [an error occurred while processing this directive]"oh" and "oo" sounds, he says, are the tip-off that I'm a toff. So why don't I want...

Author: /time Magazine | Title: Why Can't the English Learn How to Speak? | 9/17/2006 | See Source »

...response, Kathy Means, spokesperson for the Produce Marketing Association (PMA), which represents the fruit and vegetable growers industry, notes that processing for ready-to-eat products "is happening in a enclosed facility, not in the field. No one is putting produce in bags out there." Because produce can become a source of E. coli 0157 infection only by being contaminated from another source, PMA advocates good agricultural practices, which includes keeping tools and equipment used to cut produce clean and isolated from potential sources of E. coli, as well as regulating how far away portable toilets provided for workers need...

Author: /time Magazine | Title: How Ready-to-Eat Spinach Is Only Part of the E. Coli Problem | 9/15/2006 | See Source »

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