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A photo from Tacos y Birria La Unica's Facebook account. Tacos y Birria La Unica's Quesatacos hide caption

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Tacos y Birria La Unica's Quesatacos

Also hit by inflation? Your local taco truck

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Portland company introduces fried chicken ice cream

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San Francisco restaurant makes pizzas using upcycled ingredients

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Beloved Black cookbooks for Juneteenth. LA Johnson/NPR hide caption

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LA Johnson/NPR

Turkey and the Wolf chef Mason Hereford amps up familiar recipes in new cookbook

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Corn and soybean crops are playing an outsized role in the rising cost of food

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The impact of the Sriracha shortage is starting to be felt. Scott Olson/Getty Images hide caption

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Scott Olson/Getty Images

There's a nationwide Sriracha shortage, and climate change may be to blame

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Encore: Grilling is easier than you think. Here's how to start

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Climate change could be to blame for the Sriracha shortage

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J. Kenji López-Alt's new cookbook The Wok features more than 200 recipes highlighting the versatility of the wok. Along the way, he shares the science behind that versatility and how to master cooking basics. J. Kenji López-Alt hide caption

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J. Kenji López-Alt

Wok This Way: A Science Cooking Show

What's the most versatile pan in the kitchen? According to chef and cookbook author J. Kenji López-Alt, it's the wok! And along with spices, he sprinkles science explainers into his writing. Today's episode is just that — the science of the wok in action. He and host Emily Kwong talk about how to choose, season and cook with one, and why its unique shape makes it so versatile. Plus, we hear how Emily fared cooking one of Kenji's dishes from his new cookbook The Wok.

Wok This Way: A Science Cooking Show

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American cheese + banana, and other weird snacks we eat when we're alone

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