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A Spice-Forward, Herbaceous Mango Salad Ghee Indian Kitchen | Kendall, Fla.
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Turning Leftover Prawn Trims Into Tasty Bar Bites Aphotic | San Francisco
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Spiked Cold Brew With Island Flavor Four Flamingos | Key West, Fla.
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Showcasing a Staten Island Staple Artichoke Pizza | Based in New York
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An “Edible Terrarium” With Chocolate Mousse and Pistachio “Soil” Soby's | Greenville, S.C.
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Sweet, Spice-Infused Chicken Liver Mousse—and Donuts Sekoya Lounge & Kitchen | Palo Alto, Calif.
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Sipping on Crème Brûlée PJ's Coffee | New Orleans
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Hot Chicken Meets Cool Hummus Original ChopShop | Based in Plano, Texas
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Turning a Childhood Cereal Into a Sophisticated Cocktail The Yellow Pony Pub & Garden | Ocala, Fla.
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Crafting a Carrot Tartare Walrus Rodeo | Miami
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Infusing Horchata Flavor Into Lobster República | Portland, Ore.
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When Carne Asada Met Blue Cheese Elote Cafe | Sedona, Ariz. In Collaboration with the California Milk Advisory Board
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Turkish Surf-and-Turf Hummus Mediterranean Kitchen | Based in San Mateo, Calif.
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Baklava Hits the Breakfast Daypart Medi Kitchen + Cocktail | Chicago
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Scallops Worthy of a Pedestal 1 Kitchen Nashville | Nashville, Tenn.
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Burrata Through the Seasons Under the Sun Pub & Pizza | Boulder, Colo.
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PB&J Grows Up Sado | St. Louis
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Putting an American Twist on Schnitzel Union Hall | Valparaiso, Ind.
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This Floral-Infused Butter Is a Menu Game Changer Asheville Proper | Asheville, N.C.
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Marrying Pepper Jack and Pretzel Buns Hat Creek Burger Company | Austin, Texas
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Taking Mezze to the Max Ladyhawk | Los Angeles
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Ramen on a Roll The Trough Sandwich Kitchen | Orange County, Calif.
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Fill ‘er Up: Empanadas Rustika Café and Bakery | Based in Houston
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Best of Flavor 2024
All About That Base: Super Shroom Pizza Mod Pizza | Based in Bellevue, Wash.
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You Had Me at Hollandaise: Barbacoa Quesadilla Benedict First Watch | Based in Bradenton, Fla.
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Morning Shift: Breakfast Carbonara Pasta North Italia | Based in Calabasas Hills, Calif.
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