Pit uncovers the most interesting and unusual food stories from around the world through people, traditions, techniques and ingredients.

In this issue: 

James Beard Award winner Adrian Miller takes a look at African American women in barbecue; we travel to Portugal to unravel the history of proper piri piri chicken, and Nicola Miller muses on drinks of the American South.

We share our favourite spicy recipes in a chilli ingredient focus, and our new columnist Hasan ‘Big Has’ Semay cooks Sri Lankan food inspired by his holiday.

Oh, and it’s an extra special new issue this time because…  we’ve had a redesign! She’s got a fresh new look and we can’t wait for you to see it.

London, United Kingdom; 167x240mm; 80 pages