June 2007

Features

• Secrets to Perfect Grilling

  Tips from barbecue expert Adam Perry Lang.

• Four Steps to Great Barbecue

  These four flavorings are key components of great barbecue: the slather, the rub, the mop and the sauce. The trick is to blend them so that none stands out over the others.

• Editor’s Letter

• Food & Wine Across America

  In the past five years, there’s been a thrilling change in the American culinary landscape. Major metropolitan areas like New York and San Francisco no longer have a monopoly on innovative chefs, food artisans, mixologists and other talents. Now these men and women are as likely to turn up in smaller cities like Portland, Maine and Providence, Rhode Island. This month, we kick off a year-long series on America’s lesser-known but truly dynamic food scenes.

• 10 Easy Ways to Master the Grill

  Steven Raichlen, host of TV’s Barbecue University, has written dozens of books on grilling. Here, he distills a library of advice into 10 simple tips—with fabulous recipes to illustrate each lesson.

• Best Warm-Weather Wines

  Here, suggestions for crisp, refreshing, summer wines—white, rosé and even red—from all over the globe.

• What Defines a Great Food City?

  Editor in Chief Dana Cowin believed that a city needs to meet seven criteria to be considered a top culinary destination—until a series of scouting trips to Philadelphia showed her the true meaning of greatness. For more great restaurants, check out our guide to the best places to eat in the country.

• The Keg vs. The Cork in Sonoma

  Chef Sang Yoon will almost always choose ale over Riesling, and he’s happy to battle any sommelier about it. In Sonoma County—where wine geeks rule—he seeks out (and finds) excellent craft beers and creates six beer-friendly recipes.

• The Summer Grilling Companion

• Top Chef Host Padma’s Indian Cooking

  Padma Lakshmi, the cookbook author and host of Bravo’s reality show Top Chef, reveals her own formidable culinary skills at an intimate dinner party.