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Maydān Embraces Tradition With Chicken Al Faham, a Middle Eastern Classic
FOOD BLOGS
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Ask Jon: Sous Vide Wings. Stupid or Brilliant?
Poking Holes in Swiss Cheese
You Should Be Asking for More Money: Here’s How to Do It
Trending now
Five Ways to Rethink Your Shrimp Cocktail
How Tomer Blechman Controls the Fiery, Flavorful Joy of Theodora’s Charcoal Oven
Restaurants Raise the Bar on Holiday Gifts
Birria Makes Its Way Into Dumplings, Smashburgers, Grilled Cheese, and More
FOOD NEWS
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Birria Makes Its Way Into Dumplings, Smashburgers, Grilled Cheese, and More
Cobia, Catfish Tasso, and Agretti Bring a Sense of Time and Place to This Chowder
Pickled Shrimp Brine Gets a Second Life at Philly’s My Loup
MAGAZINE
Celebrating 10 Years of Chefs to Watch
Geoff Davis Gets Back to His Roots at Oakland’s Burdell
Bites of the week
More Bites of the week
This Colorful Tuna-Watermelon Combo Lightens Up Fall Menus
Maydān Embraces Tradition With Chicken Al Faham, a Middle Eastern Classic
We’re Feeling All the Holiday Vibes With The Yorkshire Pudding at Hawksmoor
RECIPES OF THE WEEK
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Doraditos
Roasted Stuffed Plantain with Soy Chorizo Ragù and Avocado Mousse
Beef Empanadas
DESSERTS AND PASTRY
How Does Dominique Ansel’s French Pastry Flour Perform in a Bake?
If All Your Favorite Candy Bar Combos Turned Into a Dessert
BOOKSHELF
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Here Are All The Best Fall 2024 Cookbooks for Industry Pros
All the Best Spring Cookbooks for Chefs
Here Are All the Best Fall 2023 Cookbooks for Industry Pros
Food Issues
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This Organization Is on a Mission to Support Queer Food Professionals All Year
Science Explains Why Restaurants Are Essential For Our Emotional Recovery
How Stress Turns Diners into Less Adventurous Eaters
Essential Ingredients
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When the Line Is Worth the Wait
Nothing Keeps a Restaurant’s Brand Alive Like Custom Matchbooks
Is Culinary School a Waste of Time?
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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?
Ask Jon: Should Influencers Tip on Comped Meals?
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