This magazine is edited for people interested in food. It explores the authentic cuisines of the world, tracks recipes and ingredients to their places of origin and illuminates their history, traditions and local flavors. It includes all aspects of the world of food including eating, cooking and reading. In addition, it contains informative news about the latest in culinary trends, kitchen tips and techniques and a calendar of culinary events.
EDITOR’S NOTE
The Chevron Station with the Tandoori Oven • THERE’S GOOD FOOD EVERYWHERE IN L.A.—SOMETIMES IN WEIRD PLACES
Fake Brews! • Italians created imitation coffee from barley in response to World War II –era rationing. Why are they still drinking it?
Pedal-powered knife sharpener, Oaxaca City, Mexico
Is Shanghai Too Hectic for Good Noodles? • Some cooks in nearby Suzhou think so
Preserving Tradition • Apple butter and ham jowl at one of Appalachia’s last communal canneries
A Living Larder • When Cortney Burns moved east from San Francisco to build a restaurant in the Massachusetts woods, she brought along the key building blocks of complex flavor: a pantry full of funky, fermenting things
CHEF, ICONOCLAST HELL-RAISER, Baker • Erez Komarovsky built a bakery empire and changed how Israelis ate. Then he dropped out to tend his garden near the Lebanese border. He shares three challahs and his recipe for a life of constant change with Taffy Brodesser-Akner
A FLOCK OF ONE’S OWN • Notes from a kitchen in Gascony, where the fat duck is king
SHERRY goes with EVERYTHING • And other truths found in the ancient casks of Jerez
Where to Eat, Drink, and Stay (and Drink Some More) in the Sherry Triangle
An Introduction to Amontillado
BEYOND JAMON… six recipes That Show How SHERRY SHINES with FOOD
CHICAGO IS A CITY DIVIDED BY BARBECUE • The South Side’s smoked rib tips and hot links represent an indispensable regional barbecue style, but half the city doesn’t know it exists. Why?
WHERE TO EAT SOUTH SIDE BARBECUE
THERE’S NO FETA IN CRETE • Welcome to the island of lost cheeses where a band of shepherds and farmers resist industrialization to keep old traditions alive
A Case for Eating Feet • Pickled pig trotters: looks weird, tastes delicious
Gascon Gear • This ceramic roaster from France cooks poultry to perfection
FONDUE WITHOUT LUMPS • A trick to keeping the cheese party flowing
More Fun with Fermentation • Two no-cook methods to custom-preserve (almost) anything
DUCK-FAT BAKING • The magic ratio for using poultry fat in pastry
Apples All Day • The scent alone makes this lowand- slow apple butter worthwhile
Feeding an Island in Need • San Juan, Puerto Rico, October 19, 2017
