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It's Time to Take Stock of the Racial Progress Made in Restaurants
Recent Issues
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The Bones Issue
Chefs to Watch 2024
The Experience Issue
The Longevity Issue
The Wasted Issue
The Friends & Family Issue
We Must Build an Equitable and Inclusive Restaurant Industry
How Stanford University Became Teaching Model for Gender Equity
Creating an Anti-Racist Working Environment is Key to Moving Forward
These Food Business Incubators are Nurturing a More Equitable Food World
HR Consultants Share Strategies to Combat Racism in Restaurants
Sorrel Adds Tart and Tang to Sweet and Savory Dishes from France to Vietnam
Paolo Dungca Takes Filipino Ginataang Talaba From Rustic to Refined
Chefs Explain What's Behind the Big Exodus from Cities to Small Towns
Recipes from this issue
See all the recipes from the current issue
Ginataang Talaba (Oysters in Coconut Milk)
Ginataan-Poached Oysters with Osetra Caviar, Vol-Au-Vent, Chives
Ode to Pegu
How We're Promoting Anti-Racism at Our Restaurant
These Organizations are Helping Black Businesses Succeed
Marcelle Afram Went Public as Non-Binary to Advocate for Trans Restaurant Workers
These Vegan Bars Serve Cocktails with a Conscience
Le Bernardin Alums Michael Laiskonis and Camari Mick Swap Tales of Life in Pastry
What changes have you made in your restaurant since reopening?
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Recent Blogs
Ask Jon: Can I Reuse or Donate Cheese and Charcuterie Leftover on a Board?
Ask Jon: What’s the Best Way to Interview a Line Cook?
Three Years Ago, I Prioritized My Health. This Month, I Ran a Marathon.
How Does Dominique Ansel’s French Pastry Flour Perform in a Bake?
Ask Jon: Sous Vide Wings. Stupid or Brilliant?
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