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The Snacks Issue
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The Salty Issue
The Imperfection Issue
The Bones Issue
Chefs to Watch 2024
The Experience Issue
The Longevity Issue
Chicharrónes Add Porky Flavor to Stews and Desserts
Ranch Dressing Stages a Comeback on Snack Menus
Cocktails and Food Collide in High-Spirited Snacks
From Chips to Dips to Deviled Eggs, Retro Snacks are Back
Build a Better Charcuterie Board with Seafood, Spam and More
The Izakaya According to Kenta Goto
Drinking Snacks Fuel a Night at a Japanese Izakaya
Cocktail Snacks Go Beyond a Garnish
Recipes from this issue
See all the recipes from the current issue
Cocktail bun
Seven-Layer Hummus with Falafel Crackers
Cocktail Meatballs with Peach Barbecue Sauce
Sarah Jordan Gets Sweet and Savory at Johnny's Grill in Chicago
Pastry Chefs Reimagine Childhood Favorites in Snack-Sized Desserts
Turn Collard Greens, Ham Hocks and Chicken Skin into Creative Chips
Truffles and Caviar Take Tater Tots Beyond the Cafeteria
Get a Taste of India Through Street Snacks
Cambridge's State Park Turns Out Diminutive Drinks
Gummy Bears and Fruit Roll-Ups Grow Up
Matthias Merges Snacks Across the Globe
Crispy, Crunchy Fried Snacks Are Perfect Starters
What Childhood Snack Would You Like to Recreate?
Vegetable Snacks Go Beyond the Dip
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