Restaurant kitchens run on kitchen towels. From New York diners to Michelin-starred kaiseki, chefs explain why towels matter more than almost any tool, how many they use each week, and why no service ...
The door to Feld hides in its nook on Chicago Avenue. You could miss it in a blink. For Caroline Schrope, however, it’s the center of her Chicago. On a Thursday in June, at around 11:30 a.m., Schrope, ...
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