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Amanda Cook Doubles Down with Food Science and the Culinary Arts
Bethany Costello's Untraditional Methods at M. Wells Steakhouse
Angela Pinkerton on the Evolution of Eleven Madison Park
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Chika Tillman's ChikaLicious Dessert Bar Stands the Sweet Test of Time
Chefs Daniel Boulud and Jim Burke on Remaking the French Classics
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Exchange Alley's Paul Gerard on Old New York and Three-Chord Cuisine
Chef Elizabeth Falkner, from Citizen Cake to Krescendo to Corvo Bianco
Ron Ben-Israel on Changing the Course of Wedding Cakes
Chef Chris Cheung on Changing Chinatown, Bringing Classics Back
How a Restaurant with a 25 Year-Old Chef Opened in Four Weeks
New York Chefs Answer 'What Has Cooking Taught You?'
Michael Psilakis on Cooking for Family, Serving Greek in Astoria
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We Chat with Chef Marco Canora of Hearth and Terroir