If you do not subscribe to Saveur, I highly recommend that you at least pick up the special issue on newsstands now. It’s the 10th Annual Saveur 100, their yearly listing of top notch food, restaurants, chefs and other culinary finds from around the world.
I promise you will learn something. It might even make you drool.
I pored over every delicious word and photograph in my copy. I was so enthralled by every listing, from the Cherry Bounce (a Wisconsin cocktail) to the Pastel de Cuatro Leches, that I completely ignored my husband and disregarded my bedtime until I had devoured the entire issue.
Among my favorite highlights:
No. 2: Heirloom beans! A company in California called Rancho Gordo sells an entire line of little-known American beans, including one that was near extinction before the company revived it.
No 6: The Cherry Bounce, a cocktail made by steeping sour cherries, sugar and brandy in a covered jar for three months.