FROM THE MAGAZINE

October 2023

Food

Turning pizza Japanese

Japan has made a Western import its own

By Oliver Jia

From the Magazine

Drink

The Office Lounge is everything a Texas bar should be

Plastic ashtrays line the tables and bar as a living symbol of Texan freedom

By Margaret Mitchell

From the Magazine

Food

The joy of baking your own bread

These days, we are long into the age of commercial breadbaking and far-removed from the sight of a field of waving wheat

By Timothy Jacobson

From the Magazine

Drink

Champagne and America is a love story without end

It is the overflowing drink of the American Dream

By Kathleen Willcox

From the Magazine

Food

The best cooking podcasts

Cooking involves all senses, and a purely auditory recipe feels more like ASMR than education

By Mary Kate Skehan

From the Magazine

Drink

Why dry Sauternes are the next big thing

There is an ambrosial quality to the wine that promises popularity

By Roger Kimball

From the Magazine