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We Are Embracing the Crunch in Our March/April Issue
Recent Issues
Check out other past issues
The Style Issue
The Salty Issue
The Imperfection Issue
The Bones Issue
Chefs to Watch 2024
The Experience 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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Ask Jon: How Do I Handle a Bad Restaurant Review That’s Full of Errors?
Ask Jon: Is Googling My Guests Creepy or a Sign of Great Service?
Restaurant Folks Need Networking Too
Ask Jon: What Do I Do With a Wine Cellar I Inherited…But Know Nothing About?
To Create a Non-Toxic Environment For Your Team, Start at the Top
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