| January 2007 | Features & Columns |
 See Recipes
|
Subscribe to the Magazine
|
Features
100 Tastes to Try in ’07
New year, new trends, new flavors. Here, F&W’s guide to the 100 must-tastes of 2007, from South African Syrah and wild Italian artichokes to fiery and fragrant Hunan shrimp.
100 To Taste: 15 Online Exclusives
New year, new trends, new flavors. Here, a supplement to F&W’s guide to the 100 must-tastes of 2007.
25 Tasty Places to Try
Want to spend the year trying new taste experiences around the world? Here’s the ultimate checklist.
7 New Ways to Cook Like A Chef
No matter how well established they are, great chefs never stop searching for new ways to improve their cooking. Here, seven chefs at the top of their game share their latest discoveries.
Best of Beef
From lean grass-fed meat to ultrarich wagyu, beef has become a food obsession. Here, eight top chefs share their best recipes for their favorite cuts, and F&W gives a lesson on how to decipher the lingo.
Yves Camdeborde: The Paris Chef of the Moment
Yves Camdeborde creates wildly delicious (and ridiculously inexpensive) dinners at Le Comptoir, Paris’s hottest reservation. Jane Sigal learns why he’s as passionate about crêpes as he is about haute cuisine.
Columns
Last Bite Rich and Creamy Butterscotch Pudding
MARKETPLACE
Become a fan
Follow us