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Whisk Around the World: May
Features
Global restaurant and hotel dish
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The May Issue is Out!
Features
Chefs in Focus
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Really Slow Cooked
Front Burner
French President François Hollande received a hero’s welcome in Mali during his flash visit to the French troops there in early February, and, b...
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Pistachios in Paris
Front Burner
Raw…roasted…salted…spiced…sugar-coated…embedded in nougat—the highly prized pale green nuts are luring Parisians to La Pistacherie, a d...
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Service No-Nos
Front Burner
Eric Weiss, president and founder of Service Arts, lists half a dozen phrases that should never pass your servers’ lips...
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Plaza Athénée Turns 100
Front Burner
Ever since the soigné Plaza Athénée opened on the Avenue Montaigne near the Champs-Élysées in April 1913, it has welcomed a parade of glamorou...
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Please Don't Eat the Soap
Front Burner
In an effort to reduce waste, the culinary team at the Fairmont Hotel in Pittsburgh brainstormed ideas and came up with recipes for soap made with ...
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For the Love of Books
Front Burner
Hats off to Food Arts contributing authorities Fred Ferretti and Eileen Yin-Fei Lo for donating their amazing 4,000 volume library to the new San A...
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Mr. Napa and the City
Features
Long identified with Wine Country, Michael Chiarello sets out on a new adventure: a Spanish restaurant in San Francisco. Carolyn Jung follows the c...
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In Defense of Dégustations
Features
Founding editor/publisher, Ariane Batterberry's May Pilot Light
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African Rice Cycle
Features
For the Jola of Senegal, rice—their unique indigenous rice—constitutes life. Now that life, long victimized by the relentless abrasions of hist...
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Chicago High & Low
Features
The city loves its top-notch chefs, but that doesn’t mean there’s no place in its heart for cheeseburgers, cheese curds, chopstick cuisines, ch...
