June 2009

Features

• Oak Meets Smoke: Wine Pairings for Grilled Foods

  Many wine drinkers disdain oaky flavors in the glass. But F&W’s Kristin Donnelly, a contrarian, argues that a nicely toasty red or white wine is sometimes the perfect match for a beautifully grilled dish.

• Francis Mallmann’s Top Grilling Tools & Techniques

  Renowned Argentine chef Francis Mallmann is an expert at cooking with fire: over it, under it, in it and around it. Here, some of his top tools and techniques.

• Gaucho Grilling with Francis Mallmann

  Renowned Argentine chef Francis Mallmann is an expert at cooking with fire: over it, under it, in it and around it. He invites writer Peter Kaminsky to a grilled feast (and impromptu poetry reading) at his country house in the Uruguay hills.

• Learning to Sniff Out Corked Wine

  What does it mean for a wine to be corked? F&W’s Ray Isle tells how to sniff out a bad bottle and tests his skills against an expert: a dog.

• Editor’s Letter

• Exploring San Diego’s Craft Beer Scene

  Fanatically innovative brewers around the globe are creating new beers with unorthodox ingredients and techniques. Beer geek Christian DeBenedetti makes a pilgrimage to a newly famous scene close to home: California’s San Diego County.

• 20 Smart Tips for Everyday Grilling

  Mayonnaise in marinades, sauce on a stick and burger patties basted with butter: We polled some of our favorite grilling experts to get their most extraordinary ideas for everyday cooking.

• 5 Essential Thai Ingredients

  One of America’s best Thai restaurants is a place called Pok Pok in Portland, Oregon. It was opened in an old house by a young chef named Andy Ricker and is a shrine to thai grilling. Here are Ricker’s five must-have Thai ingredients.

• Thai Grilling Temple

  One of America’s best Thai restaurants is a groovy little place called Pok Pok in Portland, Oregon. Opened in an old house by a young chef named Andy Ricker, it’s a shrine to thai grilling—and the best hangout in town.