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How One Of The Only Wood-fired Bakeries In The U.s. Makes Hundreds Of Pastries A Day — Smoke Point
eat.best : At Virginia’s Sub Rosa Bakery, sibling bakers Evin and Evrim Dogu mill their own flour and source their ingredients locally. Together, they make man ...
eat.best : NYC’s Ci Siamo is an Italian restaurant that operates a live-fire grill. Chef Hillary Sterling and her team use that grill to make a 45-day aged por ...
eat.best : Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Kansas City Brisket & Burnt Ends! From separating the point and flat muscles (for maximum ...
eat.best : Just outside Lubbock, Texas, Arnis Robbins serves some of the best barbecue in the state at Evie Mae's, with dishes like pork ribs, green chile cheese ...
eat.best : At San Francisco’s Gozu, chef Marc Zimmerman has curated a wagyu beef tasting menu where chefs work through the entire animal throughout the progres ...