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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.
CHEF, ICONOCLAST, HELL-RAISER, BAKER The rebellious life of Israel’s Erez Komarovsky by Taffy Brodesser-Akner. A FLOCK OF ONE’S OWN A billet-doux to the French ducks of Gascony by Kate Hill. SHERRY GOES WITH EVERYTHING Braised partridge and tartare ibérico in Jerez by Adam Leith Gollner. CHICAGO IS A CITY DIVIDED BY BARBECUE Exploring the South Side’s signature smoking style by Kevin Pang.