The lengths to which chefs will go to customize the dining experience are astounding: fermenting their own soy sauce, burning vegetable scraps for ash salt, curing fish charcuterie — it’s all in a day ...

We may receive a commission on purchases made from links. There's something infinitely comforting about standing over a grill loaded with juicy meat (or succulent veggies) on a fine summer day while ...

Adam H. Callaghan is a Quality Team Developmental Editor for Food & Wine. A multilingual editor and writer based in New England, he's worked across digital and print for over 10 years covering food ...