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What's cooking

By Liza Weisstuch
Globe Correspondent / February 26, 2004

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There's something thrilling about watching a chef at work. When a cook sears a sea bass or transforms a pile of greens into a glistening steak accompaniment, every sense is lurched into wakefulness. Pungent garlic simmers, olive oil hisses, flames leap. (Full Article: 2121 Words)

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