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A meaty subject: We interviewed some of the best chefs in the country to learn how they feel about, cook with, and buy everything from pork to poultry.

Kitchen Snapshots

Breakfast of Champions

Pizza consumed in the morning doesn't always have to be cold.

Wholly Tamales

When you've made a recipe halfway for a photo shoot, might as well finish it for lunch.

#ATKgrams of the Week: Fall into Seasonal Flavors

Your homemade fall staples took over Instagram this week—and we loved it.

#GetFiggy Twitter Chat Recap: Julia Collin Davison and Valley Fig Growers

We wanted to give fresh fig season a proper send-off with a #GetFiggy twitter chat.

Bagel Beginnings

We're kicking off testing for the king of breakfast breads.

My Meat Story: NYC Chef Sara Jenkins on Cooking Meat and "the Odd Bits" Like an Italian

The owner of Porchetta and Porsena in New York City on what grosses her out, the dish she’s always trying to recreate, and sizing up American lambs.

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