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Chefs Share the Biggest Dietary Change They've Made For Themselves
Recent Issues
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Chefs to Watch 2024
The Experience Issue
The Longevity Issue
The Wasted Issue
The Friends & Family Issue
The Dough Issue
These Vegan, Vegetarian, and Gluten-Free Starters Steal the Spotlight
Why San Francisco's Wildseed is the Model for Plant-Based Dining
For These Chefs, Making Vegan Fried Chicken is Simple Hospitality
Taking Care of Dietary Requests Has Never Been More Important
Proper Vegan Barbecue is a Godsend for Meatless Eaters
Veggie Burgers Finally Earn the Respect They Deserve
Kelp, Mushrooms and Tempeh Make These Sandwiches Appeal to Everyone
Chefs Vedge Out With Vegan Breakfast and Brunch
Recipes from this issue
See all the recipes from the current issue
Chik'n Nachos with Vegan Queso
Walnut Omega Burgers
Vegan Onion Soup
Gluten- and Dairy-Free Sweets Can Still Please Guests
For Asheville's Kaley Laird, Fulfilling Dietary Requests is a Sweet Task
Bartenders Find Balance in Creating Low-Sugar Cocktails
These Chefs Make Cooking For Dietary Restrictions the Main Event
What Bobby Heugel Learned When He Tried Going Vegetarian
How a Diagnosis Prompted this Chef to Clean Up His Cooking
Here's What You Need to Know About Keto, Whole30 and Paleo Diets
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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?
Love Is a Many Splintered Thing: A Passion for Wood-Fire Smoking
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