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Robert Steinberg, co-founder of Scharffenberger Chocolates, discusses what he thinks makes good chocolate and what goes through his mind when he bites into a piece of good chocolate.

Outdoors writer Steven Rinella shares the story behind his new book “The Scavenger’s Guide to Haute Cuisine” in which he spends a year collecting ingredients for a three-night, 45-course feast inspired by the 1903 cookbook “Le Guide Culinaire.”