In the Issue: Peaches, Plankton, Mason Jars, and More.

Take a look at what's in the magazine this month.

Peaches and plankton shot by Bruce Peterson for Boston magazine, mason jar shot by Sam Kaplan for Boston magazine.

This month marked the debut of our 39th annual Best of Boston issue (if you haven’t clicked through the monster list of food winners, hop to it!), but there’s even more food coverage to be found in our regular food section, Menu.

In this issue, East Coast Grill chef Jason Heard talks us through his love of grilled peaches, Craigie on Main’s Tony Maws dishes on the latest haute food trend, powdered phytoplankton (!!), and we round up some of the (very) many places working mason jars into their repertoire. Find links to all of our August food stories ahead.

Sea Greens: The latest superfood comes straight from the ocean.

Trade Secret- Just Peachy: Jason Heard fires up grilled peaches at East Coast Grill.

Trend Alert- Mason Jars: How do you make a dish trendy? Serve it in a jar.

A Feast for the Ears: How restaurants design their dining room playlists.

Variations on a Theme- Meatballs: Topped with sambal aioli, lardo, and more, humble meatballs is taking a turn in the spotlight.

First Bite- Rosa Mexicano: It’s tacos with a side of glitz at this waterfront newcomer.

Small Bite- Otto Pizza: The Coolidge Corner outpost of the chainlet boasts a broad bar and tasty pies.

Dining Out- Clio: After a major revamp, Clio dazzles with complex, modern (and sometimes over-complicated) cuisine.