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Things are getting fiery in our new Burnt Issue. Exploring the world of all things smoky, heady, and charred, our May/June issue proves how burning food can take cooking to a whole new level of flavor, texture, and technique. From charred carrot hummus to vegetable ash-infused bread, chefs are getting crafty with high-heat. Take a look at this video of charred tea cakes at Chicago's Cellar Door Provisions and this interview with fire master Jonathon Sawyer to see how chefs are cranking up the heat. This plus lots more toasty cookery in our latest issue.

Meat & Livestock Australia
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