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Kosuke Tada
Inside the Kitchen: Seven Questions With Mijoté's Kosuke Tada

Chef Kosuke Tada of Mijoté in San Francisco shares his desert-island meal, cooking philosophy, and thoughts on what makes fine dining special.

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Budonoki
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Budonoki
Los Angeles, United States
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Budonoki

Budonoki

Los Angeles, United States
Food at Carmel
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Carmel
Los Angeles, United States
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Food at Carmel

Carmel

Los Angeles, United States
Medium
20MIN
Bigoli Nero by David Nayfeld
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Bigoli Nero
David Nayfeld Che Fico
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Georgie
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Georgie
Dallas, United States
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Georgie

Georgie

Dallas, United States
Maria Nguyen Plating a Dinner
How To: Plate the Perfect Dinner Party
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Challenge
5H 40MIN
Octopus al Pastor
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Octopus al Pastor
Chef RJ Yoakum
Vespertine
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Vespertine
Culver City, United States
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Vespertine

Vespertine

Culver City, United States
Tartufo Regale.
The hottest truffle in Alba wasn’t what it seemed
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Cider.
It’s time for the rise of cider
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Perry's food
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Perry’s Restaurant
Washington, United States
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Perry's food

Perry’s Restaurant

Washington, United States
Lions Mane Short Rib Tart with Braised and Frizzled Leaks
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Crossroads
Los Angeles, United States
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Lions Mane Short Rib Tart with Braised and Frizzled Leaks

Crossroads

Los Angeles, United States
Rapeseed taco at Spora.
Spora is leading the way in delicious meat alternatives
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A dish at Mugaritz.
More art than eat: Scathing Mugaritz take-down misses the point
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A dish at Mugaritz
More art than eat: Scathing Mugaritz take-down misses the point
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Oysters conservas at Oloroso
How to make fresh conservas
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