Photo © Christine Blackburne
The Prophets of Smoked Meat By Daniel Vaughn
The barbecue blogger covers 10,000 miles to taste the best of Texas’s smoked meat, finding great obscure spots along the way. $30.
Bobby Flay’s Barbecue Addiction By Bobby Flay
Based on Flay’s TV series, this book features 150 of the star chef’s favorite grill recipes, including his famous tricked-out burgers. $35.
Smoke & Pickles By Edward Lee
The Louisville, Kentucky–based chef’s recipes combine Southern flavors with those of his Korean heritage, as in miso-smothered chicken. $30.
Salt Block Cooking By Mark Bitterman
The salt expert gives lessons on cooking with salt bricks, which add a subtle saltiness and can get hot enough on a grill to sear steak. $25.
Related: Bobby Flay’s Burger Commandments
Lessons from Salt Guru Mark Bitterman
F&W’s Summer Grilling Guide
Organized roughly from least to most intense—from mild Hefeweizen all the way to robustly sweet and bitter Imperial Stout—this chart gives a general sense of beer style so you can train yourself to be a better taster. Dave McLean also rates hops flavor from one dot (peppery or citrusy) to five (full of “green” tastes, like pine needles) and malt flavor from last to most toasty.
Train Yourself to be a Better Beer Taster
Awesome Canned Craft Beer
Cooking with Beer
Illustration © Alex Nabaum
Ask yourself two basic questions: How much do you like tart (acidic) flavors? Do you prefer lighter or richer foods? The answers will point you to a quadrant on this chart and help you find the type of wine that you'll like best.
Related: How to Find the Perfect Wine for You
Train Yourself to be a Better Wine Taster
Ultimate Guide to Wine Pairings
Welcome to inoculation nation: Progressive chefs are getting deep into fermentation, the process of controlled rot that adds tart, sour and funky flavors to all kinds of foods. Here, a selection of cutting-edge microbe experiments, ranked from mildly odiferous to nose-hair-singeing stinky.
From Light Funk to Super Funk
At Elements in Princeton, NJ, chef Scott Anderson makes his own rejuvelac— fermented sprouted-grain liquid—to use as a coconut-milk substitute in a Thai-style soup.
To amp up the flavor of turnips and carrots, chef de cuisine Carl Shelton dresses them with a spoonful of their own fermented juices at Chicago’s Boka.
Corn On The Cob
Sean Brock of Charleston, SC’s McCrady’s has inoculated everything from Mountain Dew to popcorn. His latest experiment: whole ears of corn, fermented in whey.
To create a porky version of katsuo-bushi (Japanese dried bonito, essential for dashi), Momofuku’s David Chang smokes, dries and ferments pork loins for three months.
Anchovies & Caviar
San Francisco chef Chris Cosentino of Incanto ages anchovies and caviar for a year to make garum, the famously stinky Roman-era fish sauce.
Related: Dashi: The Ultimate Flavor Boost
How I Learned to Love Mold
How to Make Sauerkraut
Ways to Act Like a Chef