Hunter Lewis

Contributor

Before holding the editor-in-chief positions at Food & Wine (his current gig) and Cooking Light (his previous one), Hunter Lewis was a food editor at Bon Appétit. He’s also been executive editor at Southern Living and kitchen director at Saveur. Basically, if there is a cooking magazine you love, Lewis has had a hand in creating it. Before publishing, Lewis worked with chef Jonathan Waxman in Sonoma County and as a line cook at Barbuto in New York City. As an editor, he’s led teams to multiple awards, including the James Beard and IACP Awards, and nominations from the American Society of Magazine Editors. A graduate of the University of North Carolina at Chapel Hill, he was a reporter for The Herald-Sun in Durham. When he’s not considering food from a journalist’s perspective, you’ll find him cooking for his family in his home kitchen in Birmingham, Alabama.

test-kitchen

A Good Trick for Removing Corn Kernels from the Cob

The next time you want to slice corn off the cob, try this technique.

Culture

Do You Have Your Grandma's First Cookbook?

The Joy of Cooking, a staple of many cooks' libraries, has been in print since 1936 and has its own blog now.

Cooking

Make the Country's Best Ballpark Food at Home

Now that baseball stadiums have gone gourmet, ballpark favorites--like Baltimore crab cakes, San Francisco garlic fries, and dressed-up hot dogs--deserve a spot on your dinner table

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techniques

Make the Country's Best Ballpark Food at Home

Now that baseball stadiums have gone gourmet, ballpark favorites—like Baltimore crab cakes, San Francisco garlic fries, and dressed-up hot dogs—deserve a spot on your dinner table

techniques

How to Make Za'atar Spice At Home

Spice up your life with za'atar, a traditional eastern Mediterranean spice blend

test-kitchen

The Best Way to Cook Steak on a Gas Grill

With the propane majority in mind, here are three methods for cooking better, smokier meat over a gas fire.

test-kitchen

The Shrimp Vein, Explained

That line running down the convex side of the shrimp is actually its digestive tube

Culture

A Badass Apron for Serious Cooks

These quality aprons from Cayson Culinary Design are hearty and rustic, just like the food served at the San Francisco restaurant Cotogna...

Culture

My Butcher's $7.99 Lady Gaga Special

My boss has been known to say that food is the new fashion. Turns out, he's more on trend than he knows.

Lifestyle

It's Wild Salmon Season

We may have found someone more excited about wild salmon than we are.

test-kitchen

Fruit Conserve and Why Achieving "Simple" Ain't So Simple

We're working on a fruit conserve recipe for the June issue. It's a simple thing, this condiment, but sometimes the simplest recipes take on a complexity of their own.

test-kitchen

How to Stuff Tortelloni (Or

In our May issue travel essay on Emilia-Romagna, David Downie writes, "This region is the proverbial land of plenty, where people perch on mountains of grated...

test-kitchen

Secret Weapon

Breadcrumbs have been a staple of Italian cucina povera for centuries. Originally, families that couldn't afford a hunk of grating cheese used whatever small...

test-kitchen

Inside the Test Kitchen

My first taste of wild salmon--a whole king salmon from Washington State--was a game-changer. Grilled, the delicate flesh tasted buttery and unmistakably, well, wild...

test-kitchen

Inside the Test Kitchen

Salt is our workhorse so it has to be good, and we reach for one specific brand every day: Diamond Crystal kosher salt.

test-kitchen

Inside the Test Kitchen

To store cooking liquids like oil, vinegar, or even dish soap, ditch the little bottles they're commonly sold in and buy in bulk.

test-kitchen

Inside the Test Kitchen

You can tell by looking at the shoulder (or top) of the strawberry if it was ripe when picked.

test-kitchen

Inside the Test Kitchen

The best part of our Executive Editor, Christine Muhlke, throwing a Lundi Gras party for 40 of her closest friends is the leftover tasso ham, gumbo, and bread pudding we got to chow down on this afternoon at work.

test-kitchen

Inside the Test Kitchen

Sometimes creamy soups can taste a little flat because the fat in them smoothes the flavors down too much. A hit of citrus juice or vinegar is an easy way to add brightness and bring the ingredients into focus.

test-kitchen

Inside the Test Kitchen

The Clam Ram is a single-purpose device used to open fresh, juicy mollusks with the smallest amount of effort possible.