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Read the Transcript: Coffee in Crisis

Read the Transcript: Coffee in Crisis

For our ninth session of Over Coffee, our ongoing morning panel series, we sat down with coffee professionals to discuss the current economic and economical state of coffee. Read the transcript here.

Hoshigaki: Dried Persimmons at Home

Hoshigaki: Dried Persimmons at Home

From her new book, Japanese Home Cooking: Simple Meals, Authentic Flavors, cookbook author and Japanese cuisine authority Sonoko Sakai shares her process for hoshigaki, or dried persimmons.

The Cheese Industry’s Struggle with Tariffs: A Cultural Issue

The Cheese Industry’s Struggle with Tariffs: A Cultural Issue

The global cheese industry and related sectors face a ripple effect as a result of new tariffs and their resounding effects and consequences.

Tijuana’s Culinary Art School Alumni Define Modern Baja Cuisine

Tijuana’s Culinary Art School Alumni Define Modern Baja Cuisine

In Tijuana, Culinary Art School helps prepare border-grown chefs to set the tone for a new Mexican culinary movement.

Daniel Humm’s Personal Touch

Daniel Humm’s Personal Touch

In New York City, Chef Daniel Humm finds inspiration for his globally renowned restaurant, Eleven Madison Park, through creative friendships, like the one he shares with artist Rita Ackermann.

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Featured Contributors
Katrina Frederick

Read the Transcript: Coffee in Crisis

For our ninth session of Over Coffee, our ongoing morning panel series, we sat down with coffee professionals to discuss the current economic and economical state of coffee. Read the transcript here.

Matt Moore

Bringin’ Ramen Down Home with Nashville’s Sarah Gavigan

Chef Sarah Gavigan brings ramen to Nashville by way of Los Angeles with her restaurant, Otaku Ramen, and to home cooks with her book, Otaku Ramen: Mastering Ramen at Home.

Lauren di Matteo

Coffee in Crisis, Part Two: The Cost of our Morning Cup

Combined with the effects of climate change, a pricing crisis creates an uncertain future for specialty coffee.

Jessica Bride

A World of Doughnut Exploration

A tradition of fried treats in the form of doughnuts can be found all over the world; we explore just a few of these sweet iterations.

Nicole Ziza Bauer

Anything Gazoz

Los Angeles chef Lior Hillel shares the history—and a recipe—for the iconic Israeli refresher, gazoz, as it is poised to become a stateside trend.

Meher Mirza

The Parsi Sweet Tooth

The Parsi sweet tooth has yielded countless dishes—both original and reworkings—including this recipe for ravo, a sweetened pudding.

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