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The article focuses on chef Carine Ottou who along with her family did cooking outside and adapted to the European lifestyle while moving around the continent. Topics discussed include earthy color palette and natural materials featured in vision of Ottou to match organic culinary ethos, outdoor dining and cooking upgrades done by the chef and recipe for Candied Beet Salad with Horseradish-Cashew Cream.

The author offers grilling tips. He points out that wood is the only fuel that adds real flavor to food. He suggests using whole hardwood logs in a wood-burning grill. He recommends aligning the food on a grill in a neat row with soldierly precision. He suggests sprinkling coarse salt and freshly ground black pepper on the steaks before putting them on the grill.

The article presents several recipes of dishes ideal for picnic cookery, including Crispy Potato, Bacon and Clam Flatbread, Roasted Beet Salad With Goat Cheese and Pistachios, and Pomegranate-Glazed Roast Pork.

Presents several recipes ideal for outdoor recreations. Ingredients used; Steps in food preparations; Serving suggestions.

Details several outdoor recipes of Darryl and Sarah Joannides during their picnic at Mt. Hood National Forest in Oregon. Eggplant Bruschetta with Tomato and Basil; Mesclun Salad with Grilled Figs and Roasted Fig Vinaigrette; Tomato-Horseradish Butter; Gingered Berry Crumble.

Presents several grilling recipes in the United States. Grilled Salmon with Dilled Mustard Glaze; Grilled Soft-Shell Crabs with Tartar Sauce; Barbecued Leg of Lamb; Pork Tenderloin Fajitas. INSET: 8 grilling essentials.

Relates the author's visit to San Rafael Valley in Arizona for Don Donnelly's Cowboy Ride event and the quality of camp chef John Hopkins' food. Design of Hopkins' kitchen; Cooking demonstration; Several recipes prepared by Hopkins.

Features recipes for weekend menus and drinks prepared outdoors by some of the most popular chefs or restaurateurs in New York City. Bobby Flay, chef and co-owner of Mesa Grill and Bolo; Matthew Kenney, owner of Matthew's; Wayne Bachman, master chef for desserts at Mesa Grill and Bolo; Laurence Kretchmer, Flay's partner.

A personal narrative is presented which explores the author's experience of being spending few weeks with extreme cooking practices in Antarctica.

Recounts an author's experience having a high-intensity barbeque tour to North Carolina. Features of several drive-in restaurants with barbeque cookeries; Description of the author to Jimmy's Barbeque as among the eastern-most outposts of western-style North Carolina barbeque; Visit at the barbeque summit in Mitchell's Ribs, Chicken & BBQ.

Presents information related to outdoor cooking. Details on several barbecue contests; List of guidebooks which focus on barbecue; Features of the Deluxe Firepit Grill manufactured by Frontgate company.

Relates the menu preparations made by a river guide during rafting trips. How the writer learned to cook outdoors; Description of the boat's kitchen.

The author offers tips on barbecue cooking. Several equipment needed for home barbecue include a basic kettle grill, a chimney starter and a cooking thermometer. He explains the low and slow technique for barbecuing. He suggests using plain charcoal briquettes because they burn more consistently and evenly than hardwood lump charcoal.

The article presents several foods for grilling. They include Murray's Poulet Rouge Fermier Cornish Hen French bread, New Caledonia Pacific Blue Salt Prawns farmed in the South Pacific's Coral Sea and Akaushi cattle raised in Texas. Retails prices for each food are given. A contact information is also provided.

The article invites readers of the "Food and Wine" magazine to share their barbecue cooking tips. It instructs readers to access the magazine's Web site and share their barbecue cooking tips. Participants will have a chance to win several prizes such as Weber Summit S-650 LP grill with six burners and a copy of Steven Raichlen's book "Raichlen on Ribs, Ribs, Outrageous Ribs.

The article features various red wines for barbecue cooking. These include the 2004 Rocky Gully Shiraz-Viognier, 2004 Pepperwood Grove Zinfandel, 2003 Santadi Grotta Rossa, 2004 Frontier Red Lot No. 51, 2002 DiBruno Santa Barbara County Sangiovese, 2004 Woop Woop Shiraz and 2003 Dashe Cellars Dry Creek Valley Zinfandel.

The article features a Tudor style outdoor kitchen in Houston, Texas. The floor slopes slightly at the edge so that water drains into the grass. Brick is chosen for the walls and floors to match the Tudor-style house. As recommended by the designer, a minimum of three feet of countertop will be installed next to a grill, so there will be a place to put food.

The article features a French country style outdoor kitchen in Houston, Texas. The owner of the kitchen designed and fabricated the charcoal grill with smoker, the gas grill with rotisserie and side burners. All the cooking equipment lines one wall, so the custom copper hood can suck up the smoke and heat. One corner of the building includes a U-Line refrigerator, a KitchenAid ice maker and an HP Austin handcrafted copper sink.

The article features another trend in outdoor kitchens. New kitchen pavilions exhibit impressive structures with sinks and refrigerators and fireplaces and bars, all under one big roof. Some of these outdoor kitchens are an extension of a covered porch, while others are freestanding pavilions that mirror the look of the main house.

The article features various products for grilling. Equipped with a nifty light, the new Lumatong by grill expert Steven Raichlen, is excellent for nighttime grilling. Elizabeth Karmel's new Grill Friends Silicone Mop has 167 flexible silicone bristles to help spread sauce evenly. The Double Prong Bamboo Skewers of Steven Raichlen prevent kebabs from spinning or slipping.

The article provides tasty ideas for barbecue cookery in the U.S. Chef Jon Beeaker serves barbecue with both Pacific Northwest and global twists like presenting Korean beef short ribs with kimchi. Salt Lick, a famous barbecue joint in Driftwood, Texas, is bringing its supertender brisket to the Red Rock Casino in Las Vegas, Nevada. Taste-test winner bottled barbecue sauces are presented such as Texas Best Original Rib Style and Smith & Wollensky Coffee Barbecue Sauce.

The article introduces various Web sites for hundreds of grill recipes on foodandwine.com. Additionally, tips on the best cocktails, food blogs and previews of the July 2006 issue of the journal "Food & Wine" will be delivered to readers through electronic-mail. For instance, the Web site foodandwine.com/grilling offers more than 35 recipes for burgers, ranging from all-American beef to Moroccan lamb and Thai tuna.

Features Robata, a Japanese grilling trend that is now popular in restaurants across the U.S. Description of the technique; Introduction of a Robata grill in Ono, a New York restaurant; Type of food offered at the Robata Grill & Sushi in Mill Valley, California.

Features the website Foodandwine.COM. Distinct qualities of the site, which offers hundreds of grilling recipes; Unique structure of the site which also features photographs of mouthwatering dishes; Description of the site which offers web-exclusive recipes.

Introduces articles related to grilling, published in the June 2005 issue of "Food & Wine."