In this issue
Issue #153
There's nothing better than blueberry pie à la mode—except, perhaps, for the blueberry pie milk shake at Hamburg Inn No. 2 in Iowa City, Iowa.
When we really want to eat fabulously, we go to Hué, Vietnam's old imperial capital, to eat at traditional royal foods at places like Tinh Gia Viên Restaurant, and equally delicious street food at the stalls in Dông Ba market.
A sunny dessert wine from the Napa Valley with an almost cotton candy sweetness that blooms into sensations from fruity to dry, lush to acidic.
A silky, soul-satisfying mainstay in the pantheon of American desserts, chocolate pudding is as at home in our school lunches as it is at a dinner party.
There is no other Chicago restaurant so original as Yusho, where chef Matthias Merges creates Japanese-style fare using a global pantry and unrivaled technique.
Chef Justin Girouard of The French Press honors Cajun cooking with vibrant, classic dishes made uniquely his own.
Our secret weapon for foolproof desserts is Alice Medrich. The pastry chef is widely dubbed the First Lady of Chocolate for good reason: In the 1970s, she introduced Americans to chocolate truffles and never looked back.
This amazing honey spiced with chiles and vinegar improves almost every type of food, from fried chicken to pizza or roasted veggies.
Austrian schnaps producer Alois Gölles ferments just-pressed peak-season fruit into some of the most delicious vinegar we've ever tasted, achieving a heady fresh-berry aroma and a rich flavor poised between sweet and sharp.
Like many of the world's great foods, tarte flambée started out as a working-class dish—in this case a flatbread cooked in wood-fired ovens by farmers in Alsace. One of our favorite chefs from that French region, Gabriel Kreuther, serves a spectacular version in the Bar Room of the Modern in Manhattan.
Some of the best fish we've ever eaten is caught by the Cape Cod Commercial Hook Fisherman's Association, a group of 1,000 or so New England fishermen founded in response to the depletion of marine life due to overfishing.
You haven't really tasted the pleasures of Hong Kong until you've been there for Lunar New Year.
When photographer Nobuyoshi Araki's wife, Yoko, was diagnosed with a terminal illness, he began to document their meals together, shooting each dish that they shared. The resulting collection of moving images is now published in English as the book Nobuyoshi Araki: The Banquet
