Food
If you ordered "Unagi no kimo" in a Japanese restaurant, what would you get served?
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Which sweetener sometimes used in cooking includes laevulose, dextrose and an anti-mold enzyme?
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The book "La Cucina Genovese" had the first recipe for pesto, where was it published?
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Which of the following steak cuts is usually marinated to tenderize it before cooking?
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