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Melty, Gooey, and the Cleanest Ingredients: Meet UmYum’s Vegan Cheese
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Food News of the Week: Whole-Cut Mycoprotein Cod, Nashville’s First Vegan Restaurant Week, and Artificial Colors Get the Boot
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Go Nuts for Cashews: Delicious Reasons They’re the Ultimate Snack
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Nutella’s First New Flavor in 61 Years Is Dairy-Free and Extra Nutty
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How to Make the Best Steak Frites—No Beef Required
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