“Art Culinaire does something no other food publication does: capturing a chef’s visual art on glossy, oversized pages bound by a striking hard cover. Food gets personal as we zoom in with razor-sharp lenses. Our photographs and recipes offer some insight into the mind of a chef, but compelling interviews and intriguing portraits tell the rest of the story. Each quarter we also enhance your joy of wine and spirits as we learn from the masters, renowned winemakers and beverage industry veterans. You’ll find a full spectrum of wisdom and whimsy from an array of food architects and entrepreneurs.”

Issue 129 includes: "Killing the Concept of Terroir: When sense of place makes no sense", "Vetri’s Greatest Riffs: Six dishes define his “Philly Sound”, "Looking Glass Tasters: Kings for a Day", "What’s orange-tinged, tannic, and red all over", and more.