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No building can be self-contained, says Stern.
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Stern grew up at a time when here was a lot of interesting architecture being created in New York.
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Stern does’t understand why his parents left Manhattan for Brooklyn.
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Making food less abstract.
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Bringing Lidia Bastianich’s expertise into the home.
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One reason is an extremely sophisticated audience.
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Steel loves going out to the outer boroughs of New York to find real ethnic cuisine.
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It’s a complex calibration of many factors, says Steel.
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Steel explains what has become an important force in the culinary world.
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Steel hopes that girls will look to healthier role models.
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Steel is worried about the FDA announcement that they will allow cloned animals into the food system.
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Wal-Mart going organic is an encouraging sign, says Steel.
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It’s gone on longer than Steel thought it would.
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It’s a way to learn an inheritance, says Steel.
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Steel talks about the most unusual wine pairing she’s ever come up with.
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Steel describes an intriguing new cutting implement.
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Chicken is the new black dress.
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The resurgence, Steel believes, is fueled by food TV.
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Timing can make or break a party, says Steel.
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Don’t try to over-impress, says Steel.
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Steel recommends blending comfort and surprise.
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Steel shares the secrets of feeding your family home-cooked food after a hard day’s work.
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Problems of converting grams and ingredients for an American cook.
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Steel’s staff makes sure they will work in a wide variety of kitchens.
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