July 2005

Features

• Kitchen of the Future

  Avant-garde chefs are plundering science labs and factories for new kinds of equipment all aimed at creating dishes with radically new flavors and textures.

• What the Pros Pour at Home

  At work, top sommeliers taste and pour some of the most sought-after wines in the world. But what do they uncork for dinner at home? Some of America's most forward-thinking sommeliers tell us their personal house wines.

• A Mentor Named Misty

  After nearly 20 years of working in restaurants, she'd sworn off professional kitchens. Then she met Misty Callies. Here, Gabrielle Hamilton explains how one woman made her the chef she is today.

• A Walk in the Clouds

  On a hike to Machu Picchu along the stunning Ancasqocha Trail, a young Peruvian-born chef barbecues a lamb, digs wild potatoes and gets ideas for the menu at his groundbreaking Oregon restaurant.

• All Star Chefs Picnic in the Valley of Fire

  A group of celebrity chefs with outposts in white-hot Las Vegas gather for a cool 4th of July picnic in the Nevada desert.

• Best New Wine Lists 2005

  Adventurous and innovative sommeliers are some of the wine world's most influential trendsetters. The seventh annual F&W Best New Wine List awards honor their achievements and their vision.

• What Chefs Know Best 2005

  When F&W wanted to find the best kitchen knife, the choicest cut of beef and the coolest food Web site, we went to the experts: chefs. We polled more than 70 of them across the country, and here's what these opinionated cooks had to say.

• Nancy Silverton Does the Twist

  She made her name with breads and desserts at Los Angeles's Campanile and La Brea Bakery, and now Nancy Silverton has a new obsession: antipasti.