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Food & Wine - July 2025

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Bu sayıda

2025 F&W Game Changers
From combating misinformation on MSG to founding the U.S.’s first large-scale, land-based eel aquafarm and from making potable water more accessible to making more room at the table for wine professionals of color, these 15 people and companies are changing the way we eat and
drink for the better. Produced by Amelia Schwartz

Out of the Wild
“Responsible Choice.” “Certified Sustainable.” When it comes to shopping for salmon, what do these labels actually mean? Writer Kim Cross set out for Alaska’s Bristol Bay to find out—and left with a renewed outlook on the salmon that instinctively return there, as well as the industry that ushers
them from ocean to plate. By Kim Cross

Meet the Robots In the open and behind the scenes, automated machines are helping restaurants run more smoothly.

COULD YOU CUT, CORE, AND PEEL an avocado in under 30 seconds?

3 mins

Countertop Heroes

Five now-ubiquitous electric cooking appliances that changed the way we cook forever

2 mins

Waste Not 2022 F&W Best New Chef Rob Rubba rethinks sustainability at Oyster Oyster.

OYSTER OYSTER IN WASHINGTON, D.C., has always been sustainable, but since the restaurant opened five years ago, 2022 F&W Best New Chef Rob Rubba has backed away from using that description.

4 mins

Going Rogue Self-milking cows are the cornerstone of this creamery's award-winning cheeses.

AT ROGUE CREAMERY in Oregon's Rogue Valley, when it's time for the cows to be milked, there's no need for a farmhand. Instead, the cows milk themselves-with the assistance of two robots named Charlie and Matilda.

2 mins

Map It Out Google Maps' new AI features can help you discover your next favorite restaurant-here's how.

GOOGLE MAPS TURNS 20 THIS YEAR. In its two decades, Maps has evolved from a simple navigational aid to a mobile app that enables discovery—whether you're looking for something to eat ina city on the other side of the world or in your neighborhood.

2 mins

Roll with It Cookbook author Andrea Nguyen shares the secret to making gỏi cuốn (Vietnamese rice paper rolls).

5 mins

No-Cook Keepers Three refreshing recipes that don't call for heat to put on repeat

WHEN THE THOUGHT of turning on the stove feels unbearable in the height of summer, marinating is an easy way to coax deeper flavor and unique textures out of fruits and vegetables—without ever needing to apply heat.

4 mins

Grill Smarter Budget-friendly cuts of meat like chicken thighs, picanha, and pork shoulder bring maximum flavor at minimum cost.

This version of Korean bo ssam calls for quick-cooking pork shoulder steaks instead of the traditional slow-roasted pork. A sweet and spicy marinade, with a touch of pleasant bitterness from instant coffee, deeply seasons the meat before a quick sear on the grill. Served in lettuce cups with kimchi and apple ssamjang, an umami-rich dipping sauce, it’s perfect for a build-your-own dinner-party platter.

5 mins

Cool As a Cucumber Persian cucumbers with their crisp, crunchy texture and thin, tender skin, are prime for summer salads and stir-frying.

A spicy and tart jalapeño-tomatillo dressing gives this crunchy cucumber salad a kick. The craggy edges of the smashed cucumbers trap the dressing for a pop of flavor in every bite.

4 mins

Keeping It Simple Chef Clay Conley combines ripe plums and creamy burrata into an effortless summer salad.

I'M MOST IMPRESSED not by the dishes that involve complicated, intricate technique, but rather by ones that startle with their simplicity, bringing together quality ingredients in an unexpected way and letting them shine.

2 mins

Wines for a Warmer Planet

21 bottles to battle climate change, one glass at a time

5 mins

Ice Ice Baby Cool down with chilly blender drinks and boozy ice pops

AS SUMMER TEMPERATURES HIT, ice-cold cocktails become ever more enticing. But here’s the crucial consideration: Because achieving the perfect slushy consistency requires lots of ice, overly diluted drinks are always a risk.

3 mins

Brisbane in Bloom

The Australian city is in the midst of a joyful cultural renaissance.

8 mins

Basque Country, Idaho

Boise's Basque Block lures travelers with frosty kalimotxos, snacky pintxos, and a highly anticipated cultural festival.

2 mins

Ayesha Curry

THE COOKBOOK AUTHOR IS A LEADER IN THE FIGHT AGAINST CHILDHOOD HUNGER.

2 mins

LOW-TECH RESTAURANTS

IN A DIGITAL AGE, OLD-FASHIONED METHODS RESTORE CONNECTION AND COMMUNITY TO DINING OUT.

1 mins

Ajinomoto

THE WORLD'S LARGEST MSG BRAND IS DEBUNKING THE RACIST MYTHS SURROUNDING THE UMAMI-BOOSTING INGREDIENT.

2 mins

Atomo Coffee

FOR COFFEE THAT’S SUSTAINABLE, FAIR TRADE, AND AFFORDABLE, JUST LOSE THE BEANS.

1 mins

FARMER'S FRIDGE

THIS FRESH TAKE ON VENDING MACHINES COULD REVOLUTIONIZE ACCESS TO NUTRITIOUS FOOD.

1 mins

Little Sesame

THE MOST DELICIOUS STORE-BOUGHT HUMMUS ON THE MARKET IS HELPING REBUILD SOIL HEALTH IN THE GREAT PLAINS.

2 mins

ninja Crispi

THE NEWEST AIR-FRYER INNOVATION MAKES IT POSSIBLE TO PREPARE A DELICIOUS MEAL ANYWHERE, ANYTIME.

2 mins

LifeStraw

THE REVOLUTIONARY WATER FILTER BRAND THAT'S AIDING COMMUNITIES IN NEED

2 mins

Tip Top Cocktails

THE BRAND BRINGING CRAFT QUALITY TO CANNED COCKTAILS

2 mins

Alicia Towns Franken

THE SOMMELIER ACCELERATING CAREERS AND CREATING COMMUNITY FOR WINE PROFESSIONALS OF COLOR

1 mins

American Unagi

THE FIRST LARGE-SCALE, LAND-BASED EEL AQUAFARM IN AMERICA IS MAKING HIGH-QUALITY UNAGI MORE ACCESSIBLE AND SUSTAINABLE.

2 mins

APEEL

THE COMPANY DIVERTING MILLIONS OF VEGETABLES AND FRUITS FROM LANDFILLSWITHOUT US EVER KNOWING

1 mins

FREIGHT FARMS

THESE CONTAINER FARMS ARE TRANSFORMING AGRICULTURE AROUND THE WORLD.

1 mins

Champof

THE WORLD'S ONLY SPARKLING WINE OPENER THAT KEEPS THE FUN IN BUBBLY

2 mins

Sheila Johnson

THE HOSPITALITY MAGNATE CREATING THE MOST STYLISH, JOYFUL, AND INCLUSIVE EXPERIENCES ANYWHERE

2 mins

OUT OF THE WILD

IN SEARCH OF SUSTAINABLE SALMON, ONE WRITER FOLLOWED HER FISH ON AN EPIC JOURNEY FROM SEA TO PLATE.

10+ mins

AFTER LEAVING VIETNAM AS A REFUGEE IN 1979.

Cuồng Phạm yearned for the familiar taste of fish sauce-the umami-rich foundation of Vietnamese cuisine.

10+ mins

Lemon Parfaits with Tart Cherries

Top Chef judge and executive producer Gail Simmons reimagines an infamous dessert from the show.

5 mins

Tüm Hikayeleri Oku Food & Wine

Food & Wine Description:

Yayımcı: People-Inc

Kategori: Food-&-Beverage

Dil: English

Sıklık: 11 Issues/Year

Food & Wine is a monthly magazine published by Dotdash Meredith. It was founded in 1978 by Ariane and Michael Batterberry. It features recipes, cooking tips, travel information, restaurant reviews, chefs, wine pairings and seasonal/holiday content and has been credited by The New York Times with introducing the dining public to "Perrier, the purple Peruvian potato and Patagonian toothfish".

Here are some of the things you can expect from Food & Wine Magazine:

*Delicious recipes: Food & Wine Magazine features recipes from some of the world's best chefs, as well as new and innovative recipes from up-and-coming chefs.

*Helpful cooking tips: Food & Wine Magazine is packed with helpful cooking tips and techniques, so you can learn how to cook like a pro.

*Inspiring travel stories: Food & Wine Magazine takes you on culinary journeys around the world, with stories about the best restaurants, chefs, and food destinations.

*Wine reviews: Food & Wine Magazine features reviews of the latest wines, so you can find the perfect wine to pair with your meal.

*Seasonal content: Food & Wine Magazine celebrates the seasons with recipes, features, and stories that are perfect for each time of year.

If you're a food lover, then Food & Wine Magazine is a must-have. Subscribe today and start exploring the world of food!