Pit, Issue 17

Pit magazine is about cooking outside, over live fire. It’s about the smell of smoke in the air, the singed hairs on your fingers and the pink ring on a rack of ribs you cooked at the end of your garden. Pit explores the global traditions of cooking using age-old methods, from American BBQ to the Polynesian Imu fire pits, Jamaican jerk drums and mackerel grills lining the shores of the glittering Bosphorus in Istanbul.

This original form of cooking is increasingly popular, with new restaurants opening, major BBQ and music festivals selling out and artisan butchers springing up to sell high welfare cuts to a new generation.

With three issues across the warm months, Pit is the magazine for people who aspire to roast their Moroccan lamb on an open fire in spring, grill fresh fish on the beach in summer and smoke their Christmas turkey. Just don’t mention pulled pork.

In this issue:

The latest issue of Pit explores food and TV! Highlights include portraits of Americans eating in front of their screens, the golden age of TV food ads, and a QVC shopping channel food stylists on the mass wastage within TV shoots. Issue #17 profiles Lalita Ahmed, the first cook to share Indian food on British TV, and deep dives into the EU’s butter mountain scandal of the 1980’s. Also inside: Homer’s Donut Odyssey, Manga Munchies, Dystopian Dining, Twin Freaks! Plus, exclusive late night delight recipes!