By Holly Hughes

For fourteen years, top foodstuff Writing has served up the creme de los angeles creme of the year's meals writing. The 2014 variation once more bargains the tastiest prose of the 12 months, from a variety of voices: meals writing stars, James Beard Award winners, writer-chefs, bestselling authors, and up-and-coming bloggers alike. With new sections dedicated to "A desk for Everyone" and "Back to Basics," you'll discover a subject and a taste for each appetite—the state-of-the-art, the considerate, the provocative, and the hilarious—a smorgasbord of treats for the foodie in all of us.

Contributors contain: Elissa Altman, Dan Barber, Monica Bhide, Sara Bir, John Birdsall, Jane Black, Frank Bruni, Albert Burneko, Tom Carson, Brent Cunningham, John T. area, Barry Estabrook, Amy Gentry, Adam Gopnik, Matt Goulding, John Gravois, Alex Halberstadt, Sarah Henry, Jack Hitt, Steve Hoffman, Ann Hood, Silas condo, Rowan Jacobsen, John Kessler, Kate Krader, Francis Lam, David Leite, Irvin Lin, J. Kenji Lopez-Alt, Daniella Martin, Dave Mondy, Erin Byers Murray, Rick Nichols, Kim O'Donnel, Josh Ozersky, Kevin Pang, Ben Paynter, Michael Procopio, Jay Rayner, Besha Rodell, Anna Roth, Adam Sachs, Eli Saslow, David Sax, Oliver Strand, Laura Taxel, JT Torres, Molly Watson, Joe Yonan, Eagranie Yuh

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The biggest difference, however, is that Asians don’t use salad dressings, since the salad ingredients already hold the flavour. You may find a few salads served with a dipping sauce to further enhance the taste. Many of these salads, such as the Thai Green Papaya Salad and Japanese Marinated Spinach Salad, will be familiar; others, such as the Chinese Warm Jellyfish and Chicken Salad or the Twenty-First Century Salad, showcase newer, special recipes. Serve them family-style along with other more substantial dishes, or use them to start the meal.

Both are covered in short hairs that irritate human skin, especially when wet, so wear gloves when handling them. Taro must be cooked. Use it for roasting or deep-frying or in stews and soups. It is popular in fondue hot pots, steamed dishes and desserts, and taro flour is used to make dim sum. Tatsoi (Spinach mustard) These small, dark green, spoon- shaped leaves have a creamy texture and a mild mustard flavour that is delicious raw or cooked. Tree ears (Wood ears) A relative of cloud ears, this white or black fungus is larger, tougher and crunchier.

Having said that, some dishes, like stews and curries, taste even better the next day, once the seasoning and spices have had a chance to mingle. At the end of the meal, loosen and fluff any unused cooked rice left in the rice cooker or pot to prevent it from setting into a starchy mass. Reheated rice loses some of its original taste and texture, so many Chinese refrigerate it in an airtight container and then use it to make fried rice or congee. Other options, though less traditional, are to add it to soups or stews or to make rice pudding.

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