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The Go List 2009

Barcelona The Spanish city has everything from an avant-garde Asian spot to a Catalan-centric wine center with electronic lists. For more great restaurants, check out our guide to the world’s best places to eat.

Best Syrian Food Unveiled Katherine Zoepf spent two years in Syria reporting for the New York Times. But she knew virtually nothing of the cuisine until she went on a tour with author Anissa Helou.

Copenhagen The world’s foodies are fascinated by Copenhagen and its avant-garde chefs, who experiment with unconventional ingredients.

Donald Link’s Tips for Cooking Spicy Food

Editor’s Letter

Go List 2009: 7 Best Bars Top mixologists use perfect ice cubes, and even dry ice, to make exceptional classic and creative cocktails.

Go List 2009: Best Bites Near Sites An insider’s guide to the best places to eat near the world’s most incredible sights: the Eiffel Tower, the Great Pyramids and beyond.

Go List 2009: Best Hotel Restaurants Whether a glittering dining room modeled on Versailles or a hip space in a boutique property, the places here are foodie hangouts.

Go List 2009: Twenty Rising Stars Our panel of plugged-in judges combed through the dozens and dozens of Go List nominations to single out the 20 places that offer the planet’s most exciting dining experiences of 2009.

go List 2009: World’s Best Food Cities Five cities, dozens of amazing restaurants around the world. Here is an essential guide to the finest food on the planet.

Hotel Cooking Schools Take amazing cooking lessons all day, then go upstairs, get into bed and dream about the great food yet to come: There’s a reason why cooking schools in hotels are so appealing. Here are five terrific new ones and their tastiest dishes.

Lessons in Cuban Cooking Lourdes Castro taught herself how to cook. Now, she gives cooking classes in New York and Florida and has written a cookbook to help the rest of us. Here, she shares 10 iconic recipes that honor her Cuban heritage.

London Terrific restaurants are thriving, even in the touristy theater district, and deceptively simple cafés are using hyperseasonal produce.

Ludacris: Rapper and Restaurateur Most of Ludacris’s rap lyrics are unprintable in this magazine. But the recipes from his Asian restaurant, Straits Atlanta, completely belong here—from tamarind beef to chili lobster, they’re spectacular.

New York The city has some of the world’s great chefs—and now they’re offering deals that make their food taste even better.

New Zealand New Zealand winemakers, already masters of sauvignon blanc, are determined to create world-class reds. F&W’s Ray Isle explores their next great red-wine region, the improbably named Gimblett Gravels.

The Syrian Pantry “Understanding Syrian food requires a willingness to look hard, go deep,” says Anissa Helou, the London-based Syrian-Lebanese cookbook writer. Here, some essential ingredients to Syrian cooking.

Tokyo Japanese chefs are dictating the world’s dining trends with their fierce devotion to seasonality and respect for aesthetics.

Chef Recipes Made Easy A Lesson in New Orleans Flavors
Fast Speediest Stir-Fries
Kitchens Global Kitchens
Tasting Room Crisp New Chardonnays
Test Kitchen Perfecting Ramen
Travel Where to Stay and Eat in New Zealand
Well-Being Healthy Recipes From a Fitness Retreat
Wine 5 Best Places to Study Wine
Wine Five Terrific Chablis
Wine Go-To Chardonnay Zones
Wine Wine in Season: Rosé
Wine Matters Can Wine School Lead to a New Career?

News & Notes Art on the Menu: Restaurants Near Art Museums
News & Notes Retromania: New Restaurants that Serve Updated Classics
News & Notes Work Out, Eat Out: Places to Eat in Western U.S.