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Chefs to Watch 2024
The Experience Issue
The Longevity Issue
The Wasted Issue
The Friends & Family Issue
The Dough Issue
Dan Kluger's Hopes, Challenges, and Restaurant Predictions for the Year Ahead
Chef Taffy Elrod on Adjusting Expectations and Service for the Holidays
Both And's Katie Yun and Sachi Nagase Talk Friendship and the Future of Dining
What’s Something Positive That’s Come Out of a Mistake You Made at Work?
The Challenges and Rewards of Running a Multi-Generational Restaurant
As These Chefs Lost Their Restaurants and Staff, Pop-Ups Meant Survival
Chef Q. Ibraheem’s Underground Dinners Embrace Community, Mystery, and More
Aged Rosés Add Unexpected Complexity to Winter-Weather Pairings
Recipes from this issue
See all the recipes from the current issue
Walleye Mousse with Dill and Cabbage
Traditional Fish Fry
Beef and Pork Albondigas in Chipotle Peanut Sauce
Why Mole Powder Makes the Perfect Gift
Chefs Get to Test Out Their Menus at The Duplex in Chicago
Chintan Pandya Sources Underground Offal for the Menu at NYC's Dhamaka
The Return to Dining Tastes Like Butter at These New French Restaurants
Gochujang Adds Another Level of Umami to the South's Most Loved Foods
The Wisconsin Fish Fry Gets a Modern Makeover at Madison's The Harvey House
Pastry Chef Charbel Abrache Is on the Cutting Edge of Baking with Alt Flours
Braised Meats and Hearty Broths Warm Bellies and Souls in These Global Stews
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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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