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Worcestershire Reading the history of the dressing and salads origins revealed that Caesar Cardini used Worcestershire sauce for a hint of anchovy flavor when he developed the recipe, but that his brother expanded the recipe a few years later to include actual anchovies filets

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Many hard cheeses, including parmesan, are made with rennet, an animal enzyme that separates milk curds from whey

Most of all, its getting us to think differently and, dare I say, have fun

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