Tools of the Trade: 14 Chef-Approved Essentials for Making the Best Homemade Pizza & Pasta

This article is part of an interview series called Tools of the Trade, a column featuring expert-approved tips, tricks, and product recommendations. Food52 earns an affiliate commission on qualifying purchases of the products we link to. --- When Thomas McNaughton and Ryan Pollnow, co-chefs of San Francisco’s Flour+Water Hospitality Group, met, they immediately clicked. “We very much speak the same language around food,” Thomas says. “From the general philosophy to the ethos towards sourcing, all the way down to management style.” Read More >>
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