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Profiles
The Forgotten Legacy of Mexico’s Original Celebrity Chef
By
LESLEY TÉLLEZ
Who’s the Natto Dealer Supplying Japan’s Stinkiest, Slimiest Food to New York Chefs?
By
AMANDA ARNOLD
Why Has No One Heard of Ana Ros?
By
AMANDA ARNOLD
Meet the Cookbook Collector Who’s Been Saving American Culinary History for 50 Years
By
GIANCARLO BUONOMO
England’s 20-Year-Old ‘Two Fat Ladies’ is Still the Best Cooking Show Ever Made
By
MAX FALKOWITZ
What Happens When You Throw a 4-Course Dinner Party Without Any Silverware?
By
ALLIE WIST
How Maryland’s Official State Cake Got its Stripes
By
LEAH ESKIN
Kitchen Secrets From Design Mastermind Jeffrey Beers
By
CRAIG CAVALLO
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Chefs and Food Luminaries on How Philadelphia’s Le Bec-Fin Changed American Fine Dining
By
CRAIG CAVALLO
Eating Dinner With the Wine Radical
By
CRAIG CAVALLO
Why Lee Bailey, the Original Home Entertainer, Still Matters
By
JULIA TURSHEN
The Magic of Making Mush for Dinner
By
SOPHIE BRICKMAN
Meet the Man Who Sold His Chinese Takeout Menus for $40,000
By
KATHERINE WHITTAKER
Of Fish Heads and First Dates
By
LESLIE PARISEAU
A Sticky Chinese New Year Situation
By
MEI CHIN
The Willy Wonkettes of Industry City
By
CRAIG CAVALLO
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