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Hunter Lewis on Muck Rack

Hunter Lewis

Verified
Birmingham, United States
As seen in: Food & Wine, MSN, MSN Singapore, Yahoo Life, Financial Times, The Wall Street Journal, Aol, CBS News, Fox News, Andrew Zimmern's Spilled Milk, MDPI and
Lead Fry Cook @FoodandWine
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Articles

Editor’s Letter

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By Hunter Lewis Verified, Wes Frazer
| Food & Wine Verified
“The Real Deal” IN 2001, I TOOK A PREP COOK JOB at a French restaurant in Chapel Hill, North Carolina, to make some money while I was trying to get my foot in the door at the local newspaper. I’d worked in other restaurants before, making sandwiches, slinging pizzas, and frying wings, but this was my first kitchen with any sense of ambition. It was also the first with a clear hierarchy of dishwashers, cooks, and chefs, and I was right at the bottom.
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Editor’s Letter

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By Hunter Lewis Verified, Corey Arnold
| Food & Wine Verified
Awards Season FOOD & WINE recently received a National Magazine Award for Lifestyle Journalism from the American Society of Magazine Editors for “Out of the Wild,” a story by journalist Kim Cross from our July 2025 issue about the journey that wild salmon make from their natal streams to our plates. It’s the second National Magazine Award—the top honor in our industry—in Food & Wine’s 48-year history.
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Oven Baby Back Ribs

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By Hunter Lewis Verified
| Food & Wine Verified
Credit: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Grinding whole spices fresh creates an aromatic, complex rub that infuses the ribs during an overnight rest. A quick finish under the broiler or on the grill caramelizes the barbecue sauce, creating a sticky, crisp exterior. Low and slow oven baking ensures tender, juicy meat while keeping the ribs intact rather than falling apart.
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