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    Back to Technique

    Click here to flip through this issue

    Recent Issues Check out other past issues

    • The March/April 2023 issue
    • The January/February 2023 issue
    • The November/December 2022 issue
    • The September/October 2022 issue
    • The July/August 2022 issue
    • The May/June 2022 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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    Recent Blogs

    • Maniacal Chefs, Guests Behaving Badly and More to Expect in The Menu
    • As a Pastry Chef, Am I Extinct or Evolving?
    • This Is What I Learned In My First Year of Running a Micro Bakery
    • "The Bear" Gives Us the Imperfect Restaurant and Workers We All Know
    • My Summer Reading List For Chefs
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