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.
Best New Sweet Stops Icy bottles of soda pop, homey cupcakes, drippy popsicles—these are the things everyone craves in the summer. Here, three amazing new places offering these Americana classics with some surprising (and even slightly eccentric) twists.
<em>Food & Wine</em> 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.
What Defines a Great Food City?
<em>Top Chef</em> 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.
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.
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.
Easy Homemade Condiments Some of America’s best and most free-thinking chefs share recipes for superlative grilling extras, from quick pickles to speedy sauces.
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.