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Food
Food
The Discerning Palate
- Chef's Worst Nightmare
- At the peak of his career, Alinea restaurant's Grant Achatz discovered that he had Stage 4 cancer of the tongue. But, as he quickly learned, taste isn't everything.
- Boss Hog
- Wild boar — what the Italians call cinghiale — is the king of pork: a bristled, 250-pound beast that makes a miraculous prosciutto. No wonder hunters are willing to risk taking a tusk for this ancient prize.
- Never Mind Napa
- Amid the wine boom in Walla Walla, a lively culinary scene is fermenting.
- No Baloney
- Thanks to a new wave of American makers, mortadella—the king of salumi—reclaims its throne.
- Olly Olly Oxen Free
- Think the best beef in the world comes from a tender young Black Angus? Think again. It comes from a tired old Spanish ox who's spent years under the yoke—and a few minutes over hot coals.
- Nueva Concina
- In his classic article from Vogue's March 2005 issue, Jeffrey Steingarten munches his way through Spanish Basque Country, celebrating the chefs who are changing the way we eat.
- Con Leche
- The upstate New York creamery, Ronnybrook Farm Dairy, lends its name—and pasteurized product—to a knobby Manhattan lunch counter.
- Grom It
- Summer's final dogged month is the best time to scoop up Grom gelato—perhaps the richest ever made.
- Taste Maker
- At his Chicago restaurant, Alinea, Grant Achatz is redefining flavor.
- Burger Heaven
- A slew of star chefs is busy creating slow-food versions of America's favorite fast food—thanks to a third-generation Manhattan butcher. By Oliver Schwaner-Albright
- Never a Dull Moment
- From high carbon to stainless steel, from East to West, the quest for Excalibur-worthy cutlery never ends. Can one man survive with only 58 kitchen knives?
- Stuffed Animals
- Is foie gras the height of gastronomic pleasure or murder most fowl? Jeffrey Steingarten wades into deep deep water.
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