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    We Are Embracing the Crunch in Our March/April Issue

    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
    • Pebble Ice: Friend or Foe?

    • Crab Rangoon, but Make It Cheffy

    • Seeds, Herbs, Nuts, and Fruit Skins Add Pizzazz to Blank-Canvas Brittle

    • The Textural Allure of Meat Floss

    • Be It Classic Chicharrón or Thai Coconut, These Chefs Are Embracing Fried Skin

    • Four Shrimp Starters to Serve Head to Tail

    • The Caesar Salad Just Got Crunchier

    • Crystals Shine in Aged Cheeses

    Recipes from this issue See all the recipes from the current issue

    • Smoked Beet Dip with Rosemary Chips

    • Salt and Pepper Shrimp

    • Seaweed Chicharrónes

    • It's Time to Up Your Potato Chip Game

    • Vinai's Yia Vang on Building Texture and Crunch in Hmong Cuisine

    • Restaurant Owners Share How They Landed the Cash to Start Their Businesses

    • Restaurateurs Sam Fox and Chip Wade on the Countdown to Opening a New Concept

    • How to Get the Crispy Benefits of Deep-Frying Without the High Cost

    • "Chopped" Host Ted Allen on Keeping Cool in Cooking Competitions

    • What's the Psychology Behind Our Collective Love of Crunch?

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    • 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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