SUMMER ISSUE 2017:

The Masters of Food & Drink

In the peak of summer, what’s better than a slow-cooked meal, cold beer, and fine ice cream? To answer that question, we’re revisiting some of our favorite masters of food and libations. We begin with three: Paula Wolfert, who introduced the West to the magic of old-world clay-pot cooking; the boys of Method Beer, who are pushing the limits of alcohol science; and Andrea Soban, a master gelatiere from gelato’s birthplace--the mountains of Northern Italy. More coming soon.

SUMMER ISSUE 2017:

The Masters of Food & Drink

In the peak of summer, what’s better than a slow-cooked meal, cold beer, and fine ice cream? To answer that question, we’re revisiting some of our favorite masters of food and libations. We begin with three: Paula Wolfert, who introduced the West to the magic of old-world clay-pot cooking; the boys of Method Beer, who are pushing the limits of alcohol science; and Andrea Soban, a master gelatiere from gelato’s birthplace--the mountains of Northern Italy. More coming soon.

SUMMER ISSUE 2017:

The Masters of Food & Drink

In the peak of summer, what’s better than a slow-cooked meal, cold beer, and fine ice cream? To answer that question, we’re revisiting some of our favorite masters of food and libations. We begin with three: Paula Wolfert, who introduced the West to the magic of old-world clay-pot cooking; the boys of Method Beer, who are pushing the limits of alcohol science; and Andrea Soban, a master gelatiere from gelato’s birthplace--the mountains of Northern Italy. More coming soon.

Summer 2017

The secrets of an Italian gelato master

Gelato, it turns out, is a very different creature from ice cream. And there is a reason that the best gelato tastes so creamy yet still light, so balanced, so indescribably perfect. The secret—according to master gelatieri Andrea Soban of Valenza, Italy—involves patience, exceptional ingredients, and a fine-tuned knowledge of food chemistry.

Summer 2017

The Clay Mystique

A gastro-scientific investigation of why cooks believe food tastes better (note: much better) when it’s cooked in a ceramic pot. Tour guide: Paula Wolfert, the legendary queen of American clay-pot cooking.

How Far Can Beer Science Go?

Where else would you expect to find a band of techno-scientific beer geeks except in the industrial side of San Francisco, Ground Zero for start-ups? Join our fermentation correspondent as she travels to the outer edges of beer flavors with the boys of Method Beer.