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The Snacks Issue
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The Bones Issue
Chefs to Watch 2024
The Experience Issue
The Longevity Issue
The Wasted Issue
The Friends & Family Issue
Chicharrónes Add Porky Flavor to Stews and Desserts
Ranch Dressing Stages a Comeback on Snack Menus
Cocktails and Food Collide in High-Spirited Snacks
From Chips to Dips to Deviled Eggs, Retro Snacks are Back
Build a Better Charcuterie Board with Seafood, Spam and More
The Izakaya According to Kenta Goto
Drinking Snacks Fuel a Night at a Japanese Izakaya
Cocktail Snacks Go Beyond a Garnish
Recipes from this issue
See all the recipes from the current issue
Cocktail bun
Maryland-Style “Crab” Cake
“Spam,” Duck Rillettes, Portuguese Sausage, Pineapple Mustard, Fried Quail Eggs, And Pineapple Bread
Sarah Jordan Gets Sweet and Savory at Johnny's Grill in Chicago
Pastry Chefs Reimagine Childhood Favorites in Snack-Sized Desserts
Turn Collard Greens, Ham Hocks and Chicken Skin into Creative Chips
Truffles and Caviar Take Tater Tots Beyond the Cafeteria
Get a Taste of India Through Street Snacks
Cambridge's State Park Turns Out Diminutive Drinks
Gummy Bears and Fruit Roll-Ups Grow Up
Matthias Merges Snacks Across the Globe
Crispy, Crunchy Fried Snacks Are Perfect Starters
What Childhood Snack Would You Like to Recreate?
Vegetable Snacks Go Beyond the Dip
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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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