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Our Wasted Issue Helps You Take Stock of What to Save
Recent Issues
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The Bones Issue
Chefs to Watch 2024
The Experience Issue
The Longevity Issue
The Wasted Issue
The Friends & Family Issue
The Hospitality Industry Is in a Singular Position to Combat the Opioid Crisis
Download Plate’s Naxolone Resources and Overdose-Reversal Posters
Bruce Kalman on the Mental, Physical, and Spiritual Gains of Shedding Pounds
Chef Sam Hart Is Making Every Minute Count at Counter- in Charlotte
Aaron Adams on the Zero-Waste Initiative Making the Biggest Impact at Astera
Steven Satterfield and Katherine Miller on Turning Chefs Into Food Policy Advocates
The Bangkok Supper Club Team Didn’t Let a Utility Line Hookup Delay Their Opening
Fermenting a Flavor Library
Recipes from this issue
See all the recipes from the current issue
Banana Peel Carnitas Torta
Kale French Toast
Bostock
Parisa Pick-Up: How to Plate a Texas Tartare Cousin Quickly and Elegantly
The Build-Out: Tuned Into Sustainability at Radio Star in Brooklyn
Banana Peels and Other Byproducts Compose This Plant-Based Carnitas Torta
Convert Your Unused Draft Lines to Dispense Cocktails, Kombucha, and More
It Pays to Turn Wasted Basement, Closet, and Storage Spaces Into New Experiences
How to Protect, Prevent, and Persevere If a Fire Breaks Out in Your Restaurant
Is Culinary School a Waste of Time?
Give New Life to Day-Old Loaves
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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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