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Supplier News
Chefs
How to Find Inspiration for Your Menu in Unexpected Places
Chefs on the move
See all Chefs on the move
B.K. Park Debuts Mako, an Omakase Sushi Restaurant in Chicago, and More Chef News
Opening of the Week: David Chang, José Andrés, and Thomas Keller Open Restaurants at NYC's Hudson Yards
David Chang Plans a Las Vegas Outpost of Majordomo and More Chef News This Week
Opening of the Week: Jewel of the South Brings Brandy Crustas and Collard Kimchi to New Orleans
Chef Spotlight
Alex Bois Celebrates Regional Grains at Philadelphia's Lost Bread Co.
These Rising Star Chefs Teamed Up to Become New York’s Asian Food Mafia
Bosnian Street Food Finds A Home at Missouri's Balkan Treat Box
Chefs Explain How They Make Restaurant Week Worth It
Meet Our Chefs to Watch
See all this year's chefs to watch
Chefs to Watch 2018: Carlo Lamagna, Magna, Portland, Ore.
Chefs to Watch 2018: Reem Assil, Reem's California and Dyafa, Oakland, Calif.
Chefs to Watch 2018: Nathaniel Reid, Nathaniel Reid Bakery, Kirkwood, Mo.
Pastry Chef Interviews
See all pastry chef interviews
Austin's Alex Manley Taps Into Alternative Grains
At Rosaliné, Debbie Renteria Shines a Light on Peruvian Ingredients in Her Desserts
Chefs to Watch 2018: Angela Garbacz, Goldenrod Pastries, Lincoln, Neb.
Special Features
In Search of Gold at the Bocuse d'Or
The Making of a Cookbook
Project: Blackbird
More interviews
With Yuyo, Maribel Rivero Brings Peruvian Spirit to the Heart of Texas
How I Trained Like an Athlete For the Bocuse d’Or
Dan Giusti Explains Why He Left Noma for School Cafeterias
Matt Peters on Winning the Bocuse d’Or and What Happened Next
Chef videos
John Manion Shows Us His Hearth at El Che Bar
John Manion Explains the Appeal of Live Fire Cooking
Band of Bohemia's Michael Carroll and Craig Sindelar on Why They Love Botanical Beers
Jason Vincent Makes Crunchy, Creamy Uni Shooters at Giant in Chicago
Articles
Recipes
Chefs
Editor's Picks
Start Using These Fish if You Care About Sustainability
Chefs Dress Up Montreal Smoked Meat With Everything From Eggs to Matzo
Mackerel with Kombu Sabayon Delivers a Taste of the Sea at Chicago's Kumiko
How a Long Island Microbakery Created an Instagram-Worthy Tartine
Read the Restaurant Closing Essay That Dominated Food Twitter This Weekend
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