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Magazine

    Chefs are Feeling the Burn in the Kitchen

    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
    • How to Take Ashes From Farm to Plate

    • Go for the Burn to Coax Deeper Flavors Out of Fruits and Vegetables

    • These Appetizers and Salads Come With a Side of Scorch

    • Ash Moves From the Fireplace to the Dinner Table

    • Burnt Meat Gets Surprising Cred in the Kitchen

    • Burnt Salts, Oils and Creams Give Dishes a Bite

    • Charred Breads, Pastries and Pastas Feel the Burn

    • Burnt Garnishes Add Delicate Depth to Cocktails

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

    • Burnt Artichoke, Blackberry, Pine Nut, Oats

    • Vegetable Ash Levain

    • Charred Bean Sprout Salad

    • Flame Thrower

    • Salvage Burnt Nuts for Suprisingly Appealing Flavor

    • Jonathon Sawyer Develops Flavors and Not Burnout

    • Pastry Chefs Take Char to Deeper Depths

    • Chris Ford Loves to Char Desserts

    • Have You Ever Accidentally Burnt Something and Loved the Result?

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    Recent Blogs

    • 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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