Cover: This 2013 issue features two large kebabs driving up the middle of the page to separate the two words of the title. Blue is also used across the title to offset the reds found throughout the chicken. The blues used on the sides of the kebabs also work to contrast from the food, acting as a visually appealing but distinctive eye catcher.Pops of green though are also found across the waist of the cover to create almost a midzone between the larger title and the smaller subsection headers.
Content: This particular issue opens up with those 25 tips, tricks and recipes for chicken including a sweet paprika and brown sugar rub and a garlic, red pepper and almond sauce. After this comes 6 different frozen treats including Plum Semifreddos and Raspberry and Aperol Floats. This is followed up by an article taking place in Oahu, an island in the Pacific and the cooking there.
Coming next is a list of six rose wines, suggesting, among others, a 2012 Cataldi Madonna Cerasuolo d'abruzzo and a 2012 Chateau de Pibarnon 2012 Rose Bandol. This is followed by two articles about beef and one about grilling oysters. Next is a smaller section on outside furniture and then an interview with Neil Patrick Harris and then one with Andrew Knowlton. This issue ends with an article about "Farm Camp" a summer camp emphasizing cooking and a list of child friendly dishes.
Distribution: 6,500,000 for print
Awards: National Magazine Award for a Single-Topic Issue.
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