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Chefs are Feeling the Burn in the Kitchen
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
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
Flame Thrower
Salvage Burnt Nuts for Suprisingly Appealing Flavor
Jonathon Sawyer Develops Flavors and Not Burnout
Pastry Chefs Take Char to Deeper Depths
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
Chris Ford Loves to Char Desserts
Have You Ever Accidentally Burnt Something and Loved the Result?
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
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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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