SPECIAL:


THE PEOPLE EDITION


Playing with fi re


Cooking began with open fi res, when humans realized some food tasted better after exposure to heat. Now, the sight of fl ames in a restaurant is part of the theater of dining out, a fl ash of authenticity in increasingly high-tech kitchens. Jim Banks considers the evolution of open-fi re and charcoal cooking, demonstrating how the oldest culinary process is still rife with innovation


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