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No Risk, No Reward and More Lessons to Learn from Our Money Issue
Recent Issues
Check out other past issues
The Bones Issue
Chefs to Watch 2024
The Experience Issue
The Longevity Issue
The Wasted Issue
The Friends & Family Issue
It's Not All a Numbers Game When It Comes to Menu Supplements
Chefs Thomas Boehmer and Tara Lazar Chat About the Pros of Brunch Service
Five Ways to Turn Humble Ingredients into Menu Best-Sellers
Low Labor, Long Shelf-Life, and More Reasons to Serve Tinned Seafood
How Poker Made Me a Better Restaurateur
What's the Best Investment You've Made at Your Restaurant(s)?
Steve Santana Found Success with Masa, Bare Bones Kitchens, and Slow Growth
Here's How Chefs Are Adjusting Their Menus for Rising Costs
Recipes from this issue
See all the recipes from the current issue
Chocolate Soufflé
Apple Tarte Tatin
Sauce-Simmered Spaghetti Al Pomodoro with Sesame Za’atar
This Whitefish Scrapple Symbolizes a Beloved Philly Diner's New Era
How to Cook, Store, and Serve the World's Most Expensive Spice: Saffron
The Economics (and Allure) of Pouring and Mixing with Vintage Spirits
WTF with Web3 and How the Technology Relates to Restaurants
Kevin Boehm on Finding Equilibrium, and the New Food Cost Calculation
A Pay-As-You-Wish Entrée Underpins the Philosophy at Understory in Oakland
Turn Your Meat, Cheese, and Dough Scraps into Stunning Dishes
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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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