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      « Steamed Brioche | Main | Prosciutto and Brioche »

      Xanthan Gum

      Our latest article on xanthan gum is live over at Popular Science. Check it out and learn why this readily available ingredient is such a boon to cooks, whether they be amateurs or professionals.

      Posted on October 25, 2008 at 09:20 AM in FOOD SCIENCE |

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      © 2005-2011 Ideas in Food
      Writing and Photographs by Aki Kamozawa & H. Alexander Talbot

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