Food & Wine

From the secrets of the world’s best chefs to the lesser-known haunts
of discerning tastemakers: the finer things in life under one roof

Elotestiernos PUJOL

Mexican Wave

Richly varied and flavorful, contemporary Mexican cuisine is gaining a global reputation – and it’s not just about heat, spice, or tacos

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St Regis DC 33274-grey-crop

Kitchen Confidential

Sébastien Giannini, the executive chef at the St. Regis Washington, D.C., on sheep’s feet, molecular gastronomy and the problem with hotel burgers

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Losing It

Dieting might seem like a modern craze but throughout human history people have devised bizarre and sometimes hazardous regimes to help shed those excess pounds

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Sabrina Ghayour

“Just a sprinkling of Persian spice or a handful of aromatic herbs can transform a boring dish into something quite exciting"

Food & Wine in previous issues
ISSUE-7-FOOD-2_issue7 Kitchen Confidential
Issue 7-2016
ISSUE-8-FOOD-1_issue7 Kitchen Confidential
Issue 8 - 2016
Tuscans Super Tuscans
Issue 3 – 2014