The silent science behind your favorite restaurant dishes | Food & Wine Newsletter

Check out this latest selection of content from The Chronicle's Food and Wine team. If you have trouble reading this message, view it in a browser.         Food & Wine               Friday, April 13, 2018     The silent science behind your favorite restaurant dishes   Welcome to Housemade, a new Chronicle column by culinary scientist Ali Bouzari. Here, we will take diners on a guided tour of the silent sciences and awesome techniques behind your favorite restaurant menus. First up, a trip to Duna in the Mission.     Continue Reading         Restaurateur fights harassment with educational restaurant posters   Continue Reading     Michael Bauer | Oakland Chow bites off more than it can chew   Continue Reading         Change in law allows pooling of tips in California, aiding cooks, dishwashers   Continue Reading         Wine veteran hopes to elevate cannabis with wine and food pairings   Continue Reading     Guide to making the perfect grilled cheese sandwich   Continue Reading         Bay Area restaurant pros share their favorite grilled cheese destinations   Continue Reading     Sorrel opens in Presidio Heights' former Nico space   Continue Reading         Dyafa opens for lunch at Jack London Square   Continue Reading     Berkeley's Comal spins off a taqueria: Comal Next Door   Continue Reading         Get daily insights into stories that resonate throughout the Bay Area and beyond. Click here for current San Francisco Chronicle subscription offers.           Connect     Facebook     Twitter     Pinterest     Instagram   About   Privacy Policy   Terms of Use         901 Mission St San Francisco CA 94103 ©2018 Hearst Communications, Inc.