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Food
Veal Stock and Cherry Tomatoes Take Shrimp and Grits to the Next Level at New Orleans’ Gris-Gris
Bites of the week
More Bites of the week
This Spicy Pork Kofta Hummus is the Perfect Snack
A Japanese Cabbage Pancake Gets Texas Touches at San Antonio's Meadow
Heartwood Kitchen Pays Homage to Vancouver Island’s Bounty
Trending now
What’s in Fish Feed Anyway?
Smoked Salmon Roe Pairs Perfectly with a Vodka Martini at Seattle's Heartwood Provisions
Try These Cooking Techniques to Eliminate Food Waste in Your Kitchen
Chicago's Old Habits Combines Filipino and Mexican Flavors in Take on Menudo
WEEKLY RECIPES
See all the recipes of the week
Maftoul
Smoked Pacific Sturgeon, Butternut Squash, Fiddlehead Ferns and Nettles With Testa De Porcetta
Picarones
Sponsored video
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Kikkoman-Harold Jurado at AQ-HD
Consorzio del Prosciutto di Parma, Hand Slicing
Kikkoman—Chef Ryan Gorby at Cho77: Ginger Glazed Pork with Teriyaki Spring Vegetables and Ponzu Pickles
Book reviews
See more book reviews
Here are the Best Fall 2018 Cookbooks for Chefs
Bring Jewish Food from Around the World To Your Kitchen With These Cookbooks
Here are the Best New Spring and Summer Cookbooks for Chefs
Articles from the current issue
Chefs to Watch 2018: Samantha Fore, Tuk Tuk Sri Lankan Bites, Lexington, Ky.
Chefs to Watch 2018: Chad Valencia, Lasa, Los Angeles
Chefs to Watch 2018: T.J. Steele, Claro, Brooklyn
Chefs to Watch 2018: Nathaniel Reid, Nathaniel Reid Bakery, Kirkwood, Mo.
Food Issues
See all Food Issues
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It’s Time to Take a New Look at Farmed Fish
The Sustainable Issues of Serving Tuna
Read Up on Synthetic Biology Foods
Essential Ingredients
Why Tahini is the Star of Jewish and Arab Cooking Everywhere
Discover the Joys of Cooking with Broken and Ground Rice
Corn Tortillas are Mexico’s Most Ancient Kitchen Essential
Keep Your Ice Program Cool With Custom Cubes
Articles
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Editor's Picks
How I Trained Like an Athlete For the Bocuse d’Or
Dan Giusti Explains Why He Left Noma for School Cafeterias
What’s in Fish Feed Anyway?
Announcing the 2018 Chefs to Watch
Why You Need Standard Operating Procedures in Your Restaurant
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