In this issue
Issue #139
Eating lobster de Bretagne at the Chateau de Versailles in celebration of French gastronomy.
Pecorino gran cru, a hard sheep's milk cheese that compares well to her traditional favorite, Parmiggiano-Reggiano.
An old family recipe for chicken curry calls for sativa marijuana.
Fourteen barbecue sauces we can't live without
Yuba, a thin film of soy protein central to Chinese and Japanese cooking.
The world of competition barbecue is a sport, an obsession, and a whole way of life.
Swanton Berry's pesticide-free strawberry farm outside of Davenport California.
The science of macerating fruit to improve its flavor.
How to barbecue: tips on selecting meat, choosing equipment, and techniques for perfect barbecue every time.
Dana Bowen reminisces about her early introduction to regional differences in North Carolina barbecue.
In East Los Angeles, Mexican families partake in the ritual of barbacoa, pit-smoked to tender sweetness by one amazing cook
The South Korean classic home dish bibimbap has a seeming infinity of variations.
Two cookbooks celebrate cooking with fresh-grown vegetables—Nigel Later's "Tender: a cook and his vegetable patch" and Andrea Reusing's "Cooking in the Moment."
Favorite Texas barbecue joints, including Martin's Barbecue, Plantation Barbecue, Smitty's Market, and Taylor Cafe.
Chicago's distinctive barbecue traveled north with the blues
