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In this issue

This June, we take fast food slow. We explore ways that fast food, once mindless and quick-serve, is being elevated to gourmet dining; suss out where you can get the classiest burgers in town; and pick out what fast food looks like in different countries around the globe. In the recipes department, Saint Pierre’s Emmanuel Stroobant shows us how to prepare healthier versions of fast food staples, while in our wine pairing column, wine journalist Patricia Guy gives tips on wines to enjoy with fast food. In other news, we blind taste 30 Rieslings and recommend the best; check out what’s cooking at restaurants Venue by Sebastian, Jade, Black Swan and more; explore Peru as a foodie travel destination; and meet with some spunky private dining home chefs.

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