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Beurre Monté Pasta with Salt-cured Produc Recipe courtesy of Chef Jamie Simpson
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Kitchen Collaborative: Will Eudy & Ben Whittington Menu magic is found in the alchemy of expectation and innovation
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Signature Salts
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Trend Insights: Hand Pies Chefs and trend analysts weigh in on the drivers and menu opportunities with savory hand pies
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Trend Insights: Salt Chefs and trend analysts weigh in on the drivers and menu opportunities with salt
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Trend Insights: Mexican Comfort Chefs and trend analysts weigh in on the drivers and menu opportunities with Mexican comfort
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Trend Insights: Modern Greek Chefs and trend analysts weigh in on the drivers and menu opportunities with modern Greek
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Trend Insights: Charcuterie Chefs and trend analysts weigh in on the drivers and menu opportunities with charcuterie
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Trend Insights: Cold Coffee Chefs and trend analysts weigh in on the drivers and menu opportunities with cold coffee
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Trend Insights: Bananas Chefs and trend analysts weigh in on the drivers and menu opportunities with bananas
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Plant-Based Seafood by the Numbers
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Five Easy Ways to Get Salty
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Panel of Experts The chefs, food & beverage experts and industry analysts who provided insights for this special issue
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On the Horizon 2022 insights to help guide the way to a successful year ahead
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Trend Insights: Bocadillos Chefs and trend analysts weigh in on the drivers and menu opportunities with Spanish bocadillos
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A Roundup of Flavor Discoveries Playing with new flavors keeps culinary intellect sharp
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Crispy Lasagna Chips with ’Nduja Fonduta Recipe courtesy of Chef Rick Petralia | Sponsor: Barilla
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Seared Queso Panela Cal-Mex Style Tacos Recipe courtesy of Chef Rick Petralia | Sponsor: California Milk Advisory Board
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Schmaltz Roasted Idaho® Potatoes with Crispy Capers and Parsley Recipe courtesy of Chef Molly McGrath | Sponsor: Idaho Potato Commission
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Lebanese/Greek Lamb Bowl Recipe courtesy of Chef Matthew Burton | Sponsor: True Aussie Beef & Lamb
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Boursin® Dairy-Free Cheese Spread Crostini with Cannellini Beans, Heirloom Tomatoes & Thyme Recipe courtesy of Chef Kathy Ruiz | Sponsor: Bel Brands USA
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Pimento Beer Cheese Fritters Recipe courtesy of chefs Will Eudy and Ben Whittington | Sponsor: Bel Brands USA
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Good For You Moroccan Greek Yogurt Chicken Salad Recipe courtesy of Chef Matthew Burton | Sponsor: Tyson
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Honey, Peanut Butter & Banana Smoothie Recipe courtesy of chefs Will Eudy and Ben Whittington | Sponsor: National Honey Board
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Spam Loco Moco Hoagie Recipe courtesy of chefs Will Eudy and Ben Whittington | Sponsor: King's Hawaiian
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Southwest Stuffed Chicken Poblano Peppers Recipe courtesy of Dawn McClung | Sponsor: Bush's Best
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Tamari Salted Caramel & Smoky Peanut Butter Adult Shake with Tamari Peanut Brittle Recipe courtesy of Chef Daniel Camp | Sponsor: Kikkoman
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How a meat-obsessed chef makes plant-based dishes, well, meaty
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