Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.

Lucky Peach Issue 10 is our Street Food issue. Less summary than survey, the issue takes to the world’s streets like a starved flâneur, flitting from birria in Mexico City to chicharron-studded tortillas in Buenos Aires, from chaat in Mumbai to gizzard noodle soup in Chiang Mai’s Lumpinee Boxing Stadium. We watched as children made stick bread in Copenhagen and share a report on who’s eating all your cigarette butts. (Spoiler: microbes.) For Jonathan Gold, the experience of eating street food is inseparable from time and place. We delve into the history of ?Turkey in the Straw,” an ice-cream truck ditty that rings out across Los Angeles; we spend a day with the Doughnut Luchador of East LA (doughnut slinger by day, luchador by night). We learn what happens, exactly, when you cook with charcoal, and what nixtamalizing does to corn. Plus, a look into the wondrous array of street sausages around the globe, the best of the wurst.

Lucky Peach is a journal of food writing, published on a quarterly basis by McSweeney’s. It is a creation of David Chang, the James Beard Award–winning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Production—producers of the Travel Channel’s Emmy Award–winning Anthony Bourdain: No Reservations.

The result of this collaboration is a mélange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. They’ll be laid out sensibly, inspired by the thought process that went into developing them. The aim of Lucky Peach is to give a platform to a brand of food writing that began with unorthodox authors like Bourdain, resulting in a publication that appeals to diehard foodies as well as fans of good writing and art in general.