July 2011

Features

• Frank Bruni: The Power of Chef Cookbooks

  When he was reviewing restaurants, writer Frank Bruni was in the power seat. But when he tests his skills with new chef cookbooks, he finds himself feeling surprisingly vulnerable.

• Gastronaut: How To Make Tofu

  A chef's own homemade tofu is as indulgent as foie gras, but a lot lighter. Here, his best recipes to make tofu.

• Goose Island Brewery: Hops-to-Table Beers

  Some dedicated DIY chefs have begun making beer at Goose Island Brewery: stirring mash, adding hops, tasting as they go and creating terrific recipes to match.

• Jelly Art Geniuses

  History, food, art and kitsch wobble gently together as the British team of Bompas and Parr transform gelatin (jelly) and fruit purees into improbably beautiful sculptures and other art exhibitions.

• Editor's Letter

• Ethan Stowell's Fourth of July Party

  "I want to be more Italian than anyone else in town," says Seattle chef Ethan Stowell—even at his Fourth of July party. He shows his ambition with a grilled feast on the beach.

• Best New Chefs 2011: Their Simplest Recipes

  F&W is thrilled to introduce the Best New Chefs of 2011—incredibly talented people who are moving food forward in this country. Here, the winning chefs, plus easy, creative dishes from each.

• What Chefs Know Best: Kitchen Tips & More

  For this annual poll, F&W quizzed top chefs and sous chefs on their top kitchen tips, from the best way to stay energized, season a dish, mop a kitchen floor and more.

• The Hungry Crowd: Josh Charles

  Some of the world's most fascinating people are also passionate eaters and chef groupies. One is Josh Charles, star of the television show The Good Wife: actor, Baltimore booster and lover of all things Italian.

• Top Chef Top 10: Michael Voltaggio

  As Top Chef Season 6 winner Michael Voltaggio prepares to open Ink (he spells it "ink.") in Los Angeles and publish his first cookbook, he shares 10 obsessions with F&W's Kate Krader and tells her baking fish in a salt crust is sexy.

• Trendspotting: Kitchen Science

  Cutting-edge chefs are thinking like scientists—whether they're inventing brand-new flavors in state-of-the-art laboratories or cooking with centrifuges. Here, how their kitchen science innovations are bringing us better chocolate, calorie-free food and a tastier waffle.