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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
Food
Tim Flores of Chicago’s Kasama Puts a Spanish Twist on Filipino Tortang Talong
BLOGS
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Our Chefs to Watch Offer Hope for the Future of Restaurants
Chandra Ram
Rethinking My Career Path Meant Working Smart, Not Hard
Raymond Delucci
From the Editor: Three Stories About Restaurant People Trying to Survive
Chandra Ram
Magazine
See more articles from the current issue
Our Chefs to Watch Offer Hope for the Future of Restaurants
Chefs to Watch 2020: Hunter Evans, Elvie’s, Jackson, Miss.
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
SEE MORE RESTAURANTS
This Oklahoma City "Wine Pub" Blends Cozy Vibes with Political Advocacy
The Team at El Oso Says Now is the Time for Chefs and Owners to Get Creative
RECIPES OF THE WEEK
See all recipes of the week
Sautéed Porcini Mushrooms with Mint, Lemon, and Parmigiano-Reggiano
Buffalo-Style Oyster Mushrooms
White Mushroom Salad
Drink
See more Drinks
The Chocolate Shake Gets an Update with White Miso at David Myers' ADRIFT
Start the Year On a Bright Note with This Blood Orange Margarita
Sponsored video
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Extract More Flavors From Plant-Forward Ingredients with Chef Todd Richards, White Oak Kitchen & Cocktails: The fifth in a six-chef video series with California Walnuts
Putting Simple Ingredients and Complex Flavors on the Menu with Ann Kim of Pizzeria Lola and Young Joni: The fourth in a 6-chef video series
A New Flavor Palate for A Plant-Forward Menu with Nick Goellner of the Antler Room: Third in a 6-chef video series
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Don't Stop Your Political Advocacy Now
Does the Brigade System Create Leaders or Followers?
Restaurant Industry Worker Votes Could Decide the Election
A Good Mentor is Just as Important as a Sharp Knife
How to Guide Your Guests Back to Pre-Pandemic Wine Prices at Your Restaurant
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