Pastry Chef Michael Laiskonis shares his thoughts on travel tips.  One idea is to use food as a compass when visiting a new city, via Huffington Post.

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Even more reasons why Japanese cuisine is amazing.  Celebrating 36 micro seasons, eating 30 varieties of food each day, and many other culinary philosophies, via The Atlantic.

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Searching for mushrooms in the forest with Greg Marley can be very rewarding, you just need to know which mushrooms are safe, via Boston Globe.

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Update 9/13/07: Chicago Tribune writer Kevin Pang and anonymous reviewer are first to review the dish. I personally will not rest until this dish makes it onto The Cheesecake Factory Menu. Yesterday I received a heartening email about my plea to rid the nation of the tragedy called the Chicken Caesar Salad and my suggestion for a protest replacement.  It wasn’t from an esoteric ADD freaking madman cook putting rooster tops on romaine.  It was a man of the heartland, a relative unknown, a cook who’s spent a plenty of time in corporate chefdom.  His name is Mark Mavrantonis and he’s the chef at Mike Ditka’s suburban outpost in Oakbrook Terrace, a half hour outside Chicago.  (You gotta trust a chef who goes after his own king crabs.) It’s proof that some of these guys Read On »

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