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Poking Holes in Swiss Cheese
You Should Be Asking for More Money: Here’s How to Do It
If You Want to Celebrate Black Food, You Have to Include All of It
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Artichokes Star In This Vegetarian Twist on Charbroiled Oysters
This Table Lamp Eliminates the Need for iPhone Flashlights
Tater Tots Take Flight at M&P
The Limitations of Your Hamburger—and How to Make It Work for Your Menu
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Pickled Shrimp Brine Gets a Second Life at Philly’s My Loup
Thin Mints, But Make It A Cream Puff
What Does a Chef di Farina Do Anyway?
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Our Wasted Issue Helps You Take Stock of What to Save
The Hospitality Industry Is in a Singular Position to Combat the Opioid Crisis
Bites of the week
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Artichokes Star In This Vegetarian Twist on Charbroiled Oysters
Pickled Shrimp Brine Gets a Second Life at Philly’s My Loup
Tater Tots Take Flight at M&P
RECIPES OF THE WEEK
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Freeman Torta with Salmon Belly Pastrami
Smoked Salmon Toast
Salmon Benedict
DESSERTS AND PASTRY
Thin Mints, But Make It A Cream Puff
What Does a Chef di Farina Do Anyway?
BOOKSHELF
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Here Are All the Best Fall 2023 Cookbooks for Industry Pros
Dive Into These Spring 2023 Cookbooks For Chefs
My Summer Reading List For Chefs
Food Issues
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Science Explains Why Restaurants Are Essential For Our Emotional Recovery
How Stress Turns Diners into Less Adventurous Eaters
Jenny Dorsey Uses Food to Help Facilitate Tough Conversations
Essential Ingredients
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Is Culinary School a Waste of Time?
From Grandmas to Daddies in Restaurant Names, Food Is Family
What Condiment Can't Chefs Leave Home Without? Hot Sauce
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The Day I First Smelled Wild Truffles Growing in Ohio
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