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Chefs and Restaurants
Chefs on the Move: Midwest News
From The Editors
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Workforce Housing for When the Rent’s Too Damn High
Caroline Hatchett
Kitchen Scraps Turn Into Bespoke Pantry Ingredients with Microbes, Salt, and Time
Liz Grossman
More American Sake Means Greater Access to Sake Kasu
Caroline Hatchett
BLOGS
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The Day I First Smelled Wild Truffles Growing in Ohio
Jeremy Umansky
Maniacal Chefs, Guests Behaving Badly and More to Expect in The Menu
Richie Nakano
As a Pastry Chef, Am I Extinct or Evolving?
Jules Stoddart
Magazine
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Our Wasted Issue Helps You Take Stock of What to Save
The Hospitality Industry Is in a Singular Position to Combat the Opioid Crisis
CHEFS/RESTAURANTS
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Phillip Esteban Is Building a Restaurant Group with a Rice Bowl Base
From Fine Dining to Baseball: Julie Elkind’s First Season as The Mets Exec Pastry Chef
Food
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Artichokes Star In This Vegetarian Twist on Charbroiled Oysters
This Table Lamp Eliminates the Need for iPhone Flashlights
CHEFS/RESTAURANTS
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An Inclusive West Virginia Bar Keeps All Customers at Eye Level
How a Small Town Food Hall Is Tackling Affordable Housing
RECIPES OF THE WEEK
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Freeman Torta with Salmon Belly Pastrami
Smoked Salmon Toast
Salmon Benedict
Drink
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Convert Your Unused Draft Lines to Dispense Cocktails, Kombucha, and More
Kombu Broth and Celery Bitters Bring Seaside Flavors to This Draft Margarita
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The Day I First Smelled Wild Truffles Growing in Ohio
Maniacal Chefs, Guests Behaving Badly and More to Expect in The Menu
As a Pastry Chef, Am I Extinct or Evolving?
This Is What I Learned In My First Year of Running a Micro Bakery
"The Bear" Gives Us the Imperfect Restaurant and Workers We All Know
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