Toothache Issue No 8

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In this issue: Toothache issue eight takes us across the USA in the middle of a pandemic, where we spoke to a wide range of chefs and pastry chefs (albeit behind masks). A magazine made entirely by chefs; this issue continues our mission to offer the most personal looks into each award-winning chef’s craft and thoughts. With a mix of in-depth interviews, conversations, full-page photographs, and recipes geared for the professional kitchen, Toothache has something to offer to not only cooks but food lovers as well. Show more