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Food
From Soy Sauce to MSG, All the Substitutes Worth Their Weight in Salt
From The Editors
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Brine Is the Transformative Base for Everything from Brisket to Borscht
Liz Grossman
The Industry Isn’t Perfect, But Our People Show Up for Their Communities
Caroline Hatchett
How to Get Over the Networking Ick
Caroline Hatchett
BLOGS
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Ask Jon: Is Googling My Guests Creepy or a Sign of Great Service?
Jonathan Deutsch
Restaurant Folks Need Networking Too
Martin Sorge
Ask Jon: What Do I Do With a Wine Cellar I Inherited…But Know Nothing About?
Jonathan Deutsch
Magazine
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Discover the Universal Power of Salt in Our March/April Issue
Chefs Reveal Their Favorite Sea Salts from Coast to Coast
CHEFS/RESTAURANTS
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From Fine Dining to Baseball: Julie Elkind’s First Season as The Mets Exec Pastry Chef
Here's How Rodney Scott Takes His Barbecue on the Road
Food
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Chefs Prepare for ICE Raids and an Attack on the Industry’s Essential Workers
Eggy Pasta, Scotch Bonnets, and More Make Up This Haitian Spaghetti
CHEFS/RESTAURANTS
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Chefs Prepare for ICE Raids and an Attack on the Industry’s Essential Workers
Denver’s Tocabe Supports a Nonprofit and Builds Indigenous Food Systems
RECIPES OF THE WEEK
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Salt-Crusted Trout
Cacio e Pepe Vesper
Hake with Pickled Ramps, English Peas, Ginger, and Seafood Soy
Drink
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Cacio e Pepe Is the Savory Cocktail Muse of the Moment
Spilling the Tea
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Ask Jon: Is Googling My Guests Creepy or a Sign of Great Service?
Restaurant Folks Need Networking Too
Ask Jon: What Do I Do With a Wine Cellar I Inherited…But Know Nothing About?
To Create a Non-Toxic Environment For Your Team, Start at the Top
Ask Jon: What’s The Fairest Way to Cut Staff on Slow Days?
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