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Back to Technique
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 Chefs Pull Off Big Techniques in Tiny Carts, Trailers, and Food Halls
Unlocking Flavor in Dry-Aged Fish
Embracing Fun (and Egg Rolls) at Ekiben's R&D Night
A Peek at Brandon Jew's Cookbook Collection
Chef to Chef: Hooni Kim and Sandor Katz Talk Wild Fermentation
Chinese Butchery Reboots Chef Jonathan Tam's Creative Process
John Shields on Finding the Connection Between Creativity and Technique
Vary Your Viennoiserie
Recipes from this issue
See all the recipes from the current issue
Foie Gras Mousse, Quince, Baumkuchen, and Pistachio
Everything Bagel
Grand Marnier Prawns with Candied Walnuts
When Humidity Is the Essential Ingredient
What’s a Kitchen Hack You Still Use in Your Restaurant?
Knowing When and How to Retool Old Family Recipes
The Fish House Punch Redux at Silver Lyan
Vishwesh Bhatt Makes the Case for Pressure Cookers
Pastry Chefs as Executive Chefs
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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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