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Here are five alumni’s cookbooks that we’re excited to cook and learn from this spring. “Piatti: Plates and Platters for Sharing, Inspired by Italy” by Stacy Adimando Saveur executive editor and James

Two weeks after launching, Guy made Beyond’s menu completely vegan. Six months later, he was vegan, too, and his evolution mirrors national trends. While American omnivores still outnumber vegetarians

Most Americans have a deeply personal relationship with Chinese food. Some of us have inherited ties to ancient regional Chinese culinary traditions. Others are devoted to wildly inauthentic