Issue Six: Sauce

An extra drop of this or that, one more degree of temperature or an added pulse, a certain motion of whisk or a pinch of a particular type of sea salt, a few flakes of uniquely terroir-ed mountain-grown chile, the famous bead of sweat that falls into the pot.

Going Green

Aria Chiodo explores local takes on the tomatillo.

Curry Quest

Ungelbah Dávila-Shivers digs into the story (and flavors) of Indian curry.

The Sauce Boss

Maria Manuela visits with Chef Steve Riley of Mesa Provisions.

Anatomy of a Sauce

Candolin Cook meets with Chef Alain Jorand of Le Pommier Bistro to demystify French sauces.

To Taste

A tour of table sauces by Jason Conde.