No. 32 Three Wines of the Loire
No. 31 The Coast of Maine
No. 30 Red Wine Vinegar
No. 29 A Well-Crafted White Loaf
No. 28 The Wines of Fruili
No. 27 Provençal Cheeses
No. 26 The Nature of Lamb
No. 25 High Standards, Hard Work, Simplicity, and a Good Place to Eat
No. 24 Into the Woods
No. 23 Maryland Crab
No. 22 Pizza in Naples
No. 21 Honey
No. 20 A Cup of Coffee
No. 19 California Sauvignon Blanc
No. 18 The Pursuit of the Fundamental Loaf
No. 17 An Aged Country Ham
No. 16 The Atlantic Salmon
No. 15 Elegy for the Taste of Cream
No. 14 Wine from Barley
No. 13 Bourbon, Mexican, and Tahitian Vanillas
No. 12 Apples, Apples, Apples
No. 11 La Cuisine Québécoise
No. 10 Black Pepper
No. 9 A Flavorful Tomato, Revisited
No. 8 American Cheeses
No. 7 To Bake a Fish
No. 6 Millstones, Old Mills, and the Taste of Bread
No. 5 Roast Beef
No. 4 Brioche
No. 3 Fresh Sausages
No. 2 Fresh Cheeses
No. 1 A Fundamental Loaf
