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Slippery When Wet: Chefs Love Their Basil Seeds

I first slurped up some basil seeds last year at the Culinary Institute of America at Greystone. The school was hosting a World of Flavors conference on Japanese cooking and a ridiculously hip chef from Tokyo presented me with a little cup of basil seeds on top of soy milk custard and sea urchin—a textural delight for me, but one that could have easily caused another person to run screaming for their mother.

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