Food & Wine - July 2023

In this issue

The Essential Magic of Jacques Pépin
Icon, legend, and F&W regular Jacques Pépin reflects on his career and two-decade-plus tenure with the Food & Wine Classic in Aspen.
By Kat Kinsman

The Cradle of Barbecue
In Trinidad and Tobago, Puerto Rico, Jamaica, Haiti, and beyond, the Caribbean is home to a deep-rooted barbecue culture that chefs are celebrating in innovative dishes like smoked lamb chops and profoundly seasoned jerk turkey legs, just in time for summer.
By Kayla Stewart

Spreading the Bouncy Joy

Doris Hô?-Kane is leading a new wave of Vietnamese-American bakeries.

3 mins

Grab a Spoon

These next-level pints are meant to be eaten straight out of the tub.

1 min

Elevate Your Cakes

Our favorite cake stands for taking your desserts to the next level

1 min

How to Celebrate Your Birthday in a Restaurant

What to bring, what to pay, and when to go home

2 mins

Smoke and Ice

Cold smoking is the key to next-level summer spreads.

7 mins

Wine Beyond Borders

Get to know emerging global winemakers with Go There Wines.

2 mins

The Agave Advocate

David Suro-Piñera wants more U.S. consumers to know the wide world of agave-based spirits.

5 mins

Making Waves

A new generation of Indian restaurants and bars is reinvigorating London’s dining scene.

7 mins

An Oral History of the Food & Wine Classic in Aspen 1983-2023

Editors, organizers, celebrity chefs, and other insiders reflect on the history and evolution of the most influential and best food festival in America.

10+ mins

THE ESSENTIAL MAGIC OF JACQUES PEPIN

Jacques Pépin, one of the food world's living legends, reflects on a career that spans nearly eight decades.

10+ mins

THE BARBECUE OF CRADLE

CELEBRATING THE ROOTS AND EVOLUTION OF CARIBBEAN BARBECUE

10+ mins

GAME CHANGERS

Meet the 15 people and companies changing the way we eat and drink for the better.

10+ mins

Read all stories from {{magazineName}}

Food & Wine Magazine Description:

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!