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Each week, I browse through the sites we love to put together a little package of stories, recipes, and how-tos, just for you.

Some of those stories make it on to our blog, some get posted to our community on Facebook and Twitter, and my favorite gems make their way into Food Sense Weekly, our e-newsletter.

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You can check out this week’s full issue, with tips on vegan pizza and baked potatoes, and recipes for berry scones, a creamy tomato soup, and red velvet cupcakes, here.

And, if you like what you see, subscribe!

Photo via Serious Eats

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