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.
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.
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.
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 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.
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.