Our theme for this issue is travel, with stories about food from writers around the globe.
Chef Seng Luangrath is the owner and chef of a Lao restaurant in Washington, D.C. The compelling tale of her education in Lao cuisine is the subject of our cover interview by Jacob Dean.
Our correspondent in Africa, Annabel Hughes, writes about fine dining on the islands above spectacular Victoria Falls. Eva Baughman gives an account of an extraordinary culinary tour of Abruzzo, Italy. Vegan food writer Solveig Eirksdottir describes the native foods of Iceland. And if you want to make mead like a Viking, Jereme Zimmerman offers recipes for drinking and for cooking.
If you’re planning to be on the road with kids, Helen Olsson provides tips that will making cooking over a campfire a fun activity instead of a chore.
Armchair travelers will find gluten-free Asian recipes and a family recipe for authentic Irish soda bread.
Want to know why your potatoes won’t soften or your rice stayed hard after long cooking? Food scientist Shirley Corriher reveals the secrets about how starches work.
With this issue we introduce a new column, The Cook Gardens, with an article by Kerry Ann Mendez about edible landscaping.
Oenophiles can learn from J. D. Landis about a heartgladdening ’76 Pommard; beer aficionados and gardeners alike will be fascinated by Laura Ten Eyck’s article on locally-grown hops.
Mandi Baughman offers diet advice for fitness competitors, Jacob Dean explains the advantage of natural heritage pork. Lynn Felici-Gallant urges you to make your own dog treats. Read about a sharpener for ceramic knives, matcha tea, and more. It’s all here for you in this issue of The Cook’s Cook.