New York, N.Y. -- Saveur, the ultimate food magazine, has released a special issue, due to hit newsstands June 3, devoted to the Great American Road Trip. Follow Editor-in-Chief James Oseland and Food Editor Todd Coleman as they pack up the minivan and drive from Chicago to New York, discovering incredible eats along the way.

"I have been addicted to road trips for as long as I can remember. In fact, you could say those family road odysseys led to my own culinary awakening, for on them I had some of the most formative meals of my childhood," says Oseland. "It was with those memories in mind that I joined up with Todd and set out last summer to report 'Adventures in Good Eating.' We hope reading it will start your own wheels turning."

Setting out to find a selection of culinary destinations listed the classic Adventures in Good Eating travel-guide series — published by cake-mix mogul Duncan Hines in the 1940s, '50 and '60s — Oseland and Coleman begin their trip at Klas, a Czech institution in the Chicago suburb of Cicero for almost 90 years. With its menu highlights of duck liver and onions and roast loin of pork with potato dumplings, the place is both Old World and old-school.

Continuing on to Indiana, the next stop is the 80-year-old family-style restaurant Hollyhock Hill, where the Hoosier Fried Chicken dinner is a must. Day five brings the road trippers to Boone Tavern Hotel and Restaurant in Berea, Kentucky. This century-old restaurant serves contemporary fare like brown-sugar pork chops with apple-chestnut jam, alongside classic Southern dishes like spoonbread, a corn bread soufflé.

One of the last stops of this journey is Figaretti's, in the West Virginia town of Wheeling. Figaretti's serves up some of the best Italian-American food to be had for miles around. Oseland and Coleman recommend the Dino Special: linguine tossed with marinara sauce, shrimp and mussels. Find out what other stops were made on this road odyssey and learn how to create some of these roadside recipes in this month's issue.

Also in this issue: a list of amazing road snacks from across the country, from homemade buffalo jerky to ice-cream sandwiches, plus a special summer feature on luscious wild Alaska king salmon: where it's caught, where to get it and how to cook it to perfection.

Leaping off every page is saveur's unique blend of appealing recipes, savvy yet unpretentious writing, and gorgeous photography and design, all of which have earned the magazine a fiercely loyal readership and legions of new fans. saveur, which has won multiple National Magazine Awards for its articles, photography, design and general excellence, is published nine times a year by Bonnier Corp.