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Magazine

Rolling in The Nov/Dec Dough Issue

Click here to flip through this 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
  • Laminated Doughs Get the Gluten-Free Treatment at Cambridge’s Verveine

  • Emily Winston and Reesa Kashuk on Building a Bagel Empire in the Bay Area

  • How the Owners of Yoli Tortilleria Built an Award-Winning Tortilleria in the Midwest

  • Paola Velez Is Making Dough on Her Terms

  • How the Immigrant Experience Plays Out on Pizza for These Five Chefs

  • For Pastry Chef Nicola Olivieri, It Isn't the Holidays Without Panettone

  • Why Chef Kwame Onwuachi Tapped Baker Bryan Ford to Make Coco Bread for Tatiana

  • Breaking Down the Exceptional Buttermilk Biscuits at Little Ola’s in Austin

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

  • Mentaiko and Corn Pizza

  • Panettone Classico

  • Flaky Tomato-Spinach-Feta Rolls

  • The Benefits of Setting Up an Open-Book Management Policy at Your Restaurant

  • When It Comes to Pasta, Please Just Give Me All the Yolks

  • Three Unexpected Twists on the Pretzel

  • The Secret to Scoring a Rare Reservation at San Diego's Morning Glory

  • The Build-Out: Grana, Atlanta

  • Pastry Chef Angela Garbacz on the Secret Technique Behind Her Best-Selling Item

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Recent Blogs

  • 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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