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Special Report: COVID-19
Click for all COVID-19 coverage
Here are Upcoming Webinars and COVID News for Chefs and Restaurateurs
Matt Kirouac
Here's How Hospitality Workers Can Access Relief Funds and Other Resources
Matt Kirouac
As Restaurants Reopen, Gloves and Masks are the New Key Ingredients
Caroline Hatchett
Chefs and Restaurants
Southern News
BLOGS
SEE ALL BLOGS
My Advice to Young Cooks
Raymond Delucci
What a Jar of Sauerkraut Can Teach Us About the Universe
Jeremy Umansky
The Right Side Hustle Could Help Save a Sommelier During Tough Times
Ryan Bailey
Magazine
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I’m Daring to Feel a Little Hope
These 5 Sandwiches Will Add Comfort to Your Carryout Menu
CHEFS/RESTAURANTS
SEE MORE CHEF SPOTLIGHTS
Charleston's Nathan Thurston Found Success Launching a Meal Delivery Service During the Pandemic
Gavin Fine Explains the Difference in Reopening For Locals and Tourists
Food
See more Trending now
How Detroit-Style Pizza Won Pandemic Hearts and Stomachs
Take Pastrami Beyond the Sandwich with Tacos, Pizza and More
CHEFS/RESTAURANTS
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Selling Pretzels and Cocktails Through a Window Saved this Detroit Restaurant
This Chef Turned Her Side Project into a Thriving Cookie Delivery Business
RECIPES OF THE WEEK
See all recipes of the week
Wedge with Ginger Dressing
SoCal Mule
Ginger Fried Rice
Drink
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This Sunny Soju, Oolong, and Lemon Cocktail Has Us Excited for Patio Season
A College Party Shot Grew Up to Become this Sophisticated Milk Punch
Sponsored video
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At the Table with Plate: Navigating the New Normal - Creating More Relevant, Responsible and Sustainable Onsite Foodservice Experiences
Reinventing a Middle Eastern Classic with a Plant-Forward Twist with Chef Zach Engel, Galit, Chicago: The sixth in a six-chef video series with California Walnuts
Extract More Flavors From Plant-Forward Ingredients with Chef Todd Richards, Lake & Oak Neighborhood BBQ: The fifth in a six-chef video series with California Walnuts
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I’m Daring to Feel a Little Hope
Deer Hunting Reinforced My Respect for How Food Gets to the Plate
Our Chefs to Watch Offer Hope for the Future of Restaurants
Rethinking My Career Path Meant Working Smart, Not Hard
From the Editor: Three Stories About Restaurant People Trying to Survive
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