Dana Cowin

• The complete guide to ribs of the world. — Serious Eats
• Richard Blais chats about his Top Chef All-Stars victory. — Eatocracy
• Would you eat these super spicy dishes? — Woman's Day
• Menu prices are on the rise. — Wall Street Journal
• Critic Michael Bauer names the Bay Area's top 100 restaurants. — The San Francisco Chronicle
• Food & Wine's Dana Cowin chats about the chefs who weren't named Best New Chef. — The Feast NY
• How to find and cook with morel mushrooms. — Huffington Post Food
• The next season of Scott Conat's 24-Hour Restaurant Battle debuts on Thursday, April 21. — Grub Street NY
• Paula Deen makes a hysterical appearance on Rachael Ray's daytime talk show. — Eater
• Amazing: a breakfast sandwich with a runny egg surprise inside. — Chez Us

Today one of my favorite magazines, Food & Wine, launched its first-ever iPad app. The glossy's editor in chief, Dana Cowin, who was in the Bay Area earlier this week for the American Wine Awards, took some time out of her busy schedule to chat with me. For the app, Food & Wine reimagined 95 percent of the magazine's content. It plans on releasing six issues per year, starting with today's debut app, the wine issue. Right now iPad owners can download the wine issue for free; future issues will be about $3.99 each and cover the following special themes: holiday, healthy foods, travel, and chefs.

To learn more about the app and see how Cowin distinguishes it from Gourmet Live, keep reading.

The final Aspen Food & Wine event is the Classic Quickfire, a timed cooking competition between the most recent Top Chef winner and an acclaimed chef (such as Jacques Pepin). This year, Top Chef champion Michael Voltaggio was up against stiff competition: Top Chef Masters winner Rick Bayless!

Host Sissy Biggers announced the theme was "sexy vegetables." Just like on the show, the two contenders drew knives to determine their main ingredients: Rick drew "surf," which meant whole lobsters, while Michael took "turf," which equated to rack of lamb.

They were also given leftover ingredients from previous cooking demos to work with and one sous chef each (Michael's was the fun and feisty actress Allison Janney). Rick Bayless stunned the judges with a roasted tomatillo salsa-topped lobster and potato course; meanwhile, Michael Voltaggio wowed the crowd with his frozen sangria starter and seared lamb loin and eggplant crostini with tomato seed "caviar."

See the two chefs in action — and find out the winner of the quickfire! — when you read on.

The final event at the Food & Wine Classic features the current winner of Top Chef on Sunday morning. Normally it's a cook-off between the cheftestant and an acclaimed chef like Jacques Pepin. However, this year they decided to do something different and pit two Top Chefs, Stephanie Izard and Hosea Rosenberg, against each other. The chefs were given 25 minutes to create a gourmet breakfast for Gail Simmons, Tom Colicchio, Dana Cowin, and a lucky audience-member who bid $15,000 to act as a guest judge. Want to know what went down at the quickfire? Keep reading