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Chef Raymond Blanc takes a hard look at the state of French cuisine

  • Tiny teasers: Amuse bouche of crispy French snails in brick pastry, fried frog leg with garlic cream and Comte cheese gougeres. Photos: KID CHAN STUDIO
  • French chef Raymond Blanc: ‘I don’t believe in an Anglo-Saxon conspiracy. But it is the first time that our gastronomy has been called into question.’ Photo: AFP

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Sienna Williams-Van Balen, 8, of Castle Shannon, shows the contents of her purse which include several EpiPens, two different inhalers, and methylprednisolone steroids in case of anaphylactic shock on Feb. 28, 2015 in Castle Shannon, Pa. (Ralph Musthaler/Pittburgh Post-Gazette/TNS)
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The science behind the perfect brownie

Cakey or fudgy - what kind of brownie do you like? Thomas Joseph shows how to get the texture you like by just changing the ratio of the ingredients.

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