A tremendous profile of Mario Batali by a staff writer who was so seduced by the Molto Mario Magic that he volunteered to work in the kitchen at Babbo for months. Another amazing profile, of a Benedictine nun who has fought the battle to deliver raw-milk cheeses to American tables for years. And Calvin Trillin on why most people can't actually tell red wine from white. The best $3.95 you could spend if you love to read about food. Or check out the excerpts available (and food writing from The New Yorker archive) at http://www.newyorker.com/ BTW: I have no connection to The New Yorker (much to my shame). This is just such a tremendous publication for food lovers that I had to share with my fellow Cheftalkers.