May/June Digital Issue 

May/June Digital Edition Features:

Beyond The Baguette: A look into Robyn Mayo's simplistic, rewarding approach to bread making

The Culinary Creative: Chef Doug Psaltis is calling the shots and making menus across Chicago

Redefining Chicken and Waffles: This comfort food essential is being reinvented in many ways

Zen and the Art of Snacking: Current crazes for the small-plate enthusiast

NRA Showcase: Check out our product showcase and guide to Chicago's dining and nightlife scene

Utilizing Coffee as an Ingredient: The repertoire of coffee-incorporated recipes keep growing

Greens and Microgreens: Preparing dishes with these tiny plants

Cracking the Egg: All eyes on Hampton Creek Food's plant-based egg substitute