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Two new ways to get (hot) sauced

facemelterFor the Feed, a post about two sauces that recently hit the market: Matt Timms’ hot sauce, Facemelter, and Pickapeppa Sauce, the cult-favorite Jamaican condiment now conveniently for sale at the Brooklyn Kitchen Labs.

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Scenes from a Cookie Takedown

cookiesFor the Feed, a post recapping the second-annual Cookie Takedown, held Dec. 20 at the Bell House.

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MilkMade ice-cream delivery service introduces new flavors

milkmadeA post for the Feed about MilkMade’s latest flavors, made using local favorite foods.

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Cheap eats: Free burgers and discounted dogs

cheap eatsA post for Time Out’s food blog, the Feed, about some hot dog and burger deals.

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The Chili and Cookie Takedown’s Matt Timms on His Risk-Taking Amateur Cooks, Fine Dining Disappointments, and His Dream of Hosting a Hare Krishna Cook-Off

TimmsA Q&A for Fork in the Road with Chili Takedown founder Matt Timms.

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Chatting With Sarma Melngailis of Pure Food and Wine: Raw Food, Criticism From Vegan Purists, and Global Expansion

sarmaFor Fork in the Road, a Q&A with Sarma Melngailis, raw-food chef and entrepreneur.

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Try Live Seafood for Less at Uo

live UoThe Lower East Side’s Uo is now serving live seafood every Tuesday, and it’s not a bad deal!

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Pastry Chef Opens Underground Bakery

pastryFor Grub Street, a post about Chinatown Cake Club, a new underground bakery in well, Chinatown.

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Kombucha Brooklyn Joins the Brews on Tap at Brouwerij Lane

kombuchaA post for Fork in the Road about the first-ever kombucha to be poured from a tap in NYC.

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Free tonight: Chang, Meehan and Batali in (hopefully profane) conversation

changDavid Chang and Peter Meehan’s book tour schedule is busy, busy. This event features Mario Batali, too, and is sure to be enlightening (hopefully scanadlous!). For Time Out’s Feed blog.

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