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This magazine is edited for people interested in food. It explores the authentic cuisines of the world, tracks recipes and ingredients to their places of origin and illuminates their history, traditions and local flavors. It includes all aspects of the world of food including eating, cooking and reading. In addition, it contains informative news about the latest in culinary trends, kitchen tips and techniques and a calendar of culinary events.
In Vino Agnolotti Piedmontese pasta with a heavy pour of wine. Remembrance of Things Pasta Illustrator Barry Blitt interprets pasta history. Hallowed Be Thy Noodles Convening with a Pastafarian ministeroni. Notes from the Test Kitchen Hand-rolled sfoglie, toasted mlinci, and more