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Frequency: Six issues a year
Special issues: Chefs to Watch (September/October)
Background: Starting life as a magazine aimed at culinary professionals, Plate has expanded its readership from chefs and restaurateurs to include "a small but growing community of skilled home cooks who want to replicate the meals they have at some of the country's hottest restaurants," says editor Chandra Ram. She describes the award-winning publication's mission as "taking food further -- exploring creativity in the issue themes, recipes and chefs covered."