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She took my defeated hand and led me back toward spruced-up Covent Garden, where we had a perfect cappuccino.
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Diary of a Foodie
From Vermont to Vietnam, take a global culinary tour with season three of our award-winning public television show, Gourmet's Diary of a Foodie.
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Watch chef Chris Cosentino use a blowtorch, a razor, and a carving knife to butcher a whole pig’s head, which he uses to make porchetta di testa.
