Mouthing Off

Fabulicious!: Fast & Fit is the third cookbook of reality-TV star Teresa Giudice of Bravo’s Real Housewives of New Jersey and features Guidice's signature wackiness. Click here for Giudice's thoughts on 'prostitution whore sauce' and more >

© Tina Rupp / Mustard-Glazed Chicken

Today, Bravo announced the fourth season lineup for Top Chef Masters, premiering on July 25 at 10 p.m. ET. Twelve talented contestants will include nose-to-tail enthusiast Chris Cosentino of L.A.'s Incanto, NYC master of Mexican cuisine Sue Torres from Sueños, and Takashi Yagihashi, an F&W Best New Chef 2000 who owns Takashi and a new yakitori joint called Slurping Turtle in Chicago. A force to be reckoned with, Yagihashi often applies classic French techniques to Asian ingredients as in his Mustard-Glazed Chicken with Arugula and Bok Choy. While Yagihashi's original recipe called for cooking the bok choy in butter and generously dressing the salad, F&W’s healthier version cuts the amount of fat used for the bok choy and features a light and flavorful salad dressing combing oil, soy sauce and rice wine vinegar.

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Top Chef Dishes
Healthy Chicken Recipes

Five US bar openings star some of the world’s top drink innovators.

© John Valls

Ryan Magarian
He’s a co-creator of Aviation Gin; now he’s making drinks at Portland, OR’s pizza-cocktail bar, Oven and Shaker. ovenandshaker.com.

© Maureen Ford Photography

Misty Kalkofen
Strong, stirred drinks (all $10) are Kalkofen’s specialty at Brick & Mortar in Cambridge, MA. brickandmortarbar.com.

© Experimental Cocktail Club

Romée de Goriainoff
The Parisian mixologist has opened a new outpost of his Experimental Cocktail Club in Manhattan. experimentalcocktailclubny.com.

© Andrew Fawcett

Jamie Boudreau
The journeyman Seattle bartender finally has his own place, Canon, which specializes in whiskey drinks. canonseattle.com.

© Melissa Ostrow

Jackson Cannon
Long at Boston’s Eastern Standard, Cannon’s new lounge, The Hawthorne, is just next door. thehawthornebar.com.

 
 Related: What to Drink Next

Laguiole Pocketknife Photo Courtesy of Sid Mashburn

Once relegated to highlighters and ’80s flashbacks, neon is having a sophisticated moment. Fluorescent pinks, greens and yellows are turning up on everything from nail polish to home decor. Paris-based housewares line Adónde makes neon look elegant by contrasting the Day-Glo shades with more natural materials. The company's eco-friendly Octa wastepaper baskets are inspired by geometric shapes like the polyhedron and made of recycled cardboard.

“Maybe the reason that neon is so popular now is for the same reason that we love using it—people like more natural colors, but they need a little twist to it, a touch of modernity,” says Adónde cofounder Laurent Serin. “We are kind of obsessed with neon pink,” adds cofounder Javier Gutierrez Carcache. Their favorite color also turns up on three-piece vases made of alder wood and French stoneware. Here, a variety of neon-accented items so you can experiment with the trend at home.
 
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Laguiole has recreated its famous pocketknife in a neon-yellow hue (above). sidmashburn.com

Courtesy of La Tête au Cube.

Fluo porcelain salt and pepper shakers are handmade in Limoges, France, and come in bright yellow, orange and green. lateteaucube.com

Courtesy of Shop Ten 25

 Gray linen pillows have just a thin border of Bold Orchid or Limeade piping. shopten25.com

Courtesy of Leif

This elegant acrylic tart server comes in 14 different colors, including Bright Fuchsia and Valencia, a vibrant red. leifshop.com

© Reed Davis / Chicken Wings

Pounding on the end of a glass ketchup bottle in an attempt to score the last of the Heinz may soon be a thing of the past. A team of mechanical engineers at MIT developed a new substance called LiquiGlide that may pave the way to effortless ketchup application. PhD candidate Dave Smith explained the coating to Fast Company: “It’s rigid like a solid, but it’s lubricated like a liquid.” Fascinating. When bottles are coated with the slippery substance, thick sauces like ketchup slip out with ease, leaving absolutely nothing clinging to the bottle. If the technology is adopted by companies, consumers will need to know how to use up all that extra ketchup. We suggest Ray Lampe’s Chicken Wings with Sweet-and-Spicy Pantry Sauce made with ketchup, mustard, hot sauce, soy sauce and brown sugar.

Related: Delicious Chicken Wings
Great Condiment Recipes
Pantry Staples

© Wendell T. Webber / Mojito

Chilled rosés, crisp pilsners and refreshing cocktails are among F&W editors' top picks for outdoor parties over the long weekend >

© Melanie Acevedo / Chicken Souvlaki

There's a reason F&W created this daily recipe series dedicated to chicken: it's one of the world's favorite meals. In a wonderfully titled article called "How the Chicken Conquered the World," the June issue of The Smithsonian delves into the history of how this popular bird moved to the center of the global dinner plate. According to the piece, chickens may even take credit for the rise of the Western civilization. The legend states that en route to battle encroaching Persian forces in the fifth century B.C., Athenian general Themistocles gave his men a pep talk inspired by two roosters fighting by the side of the road; the birds' aggressive display motivated the Greeks to fight to win. Tonight's suggestion of easy Chicken Souvlaki honors those ancient Greek chickens.

Related: Fantastic Greek Recipes
Fast Chicken Recipes
Grilled Chicken Recipes

Bizarre Foods host and F&W contributing editor Andrew Zimmern discovered mind-blowing Filipino chicken near San Diego.

© Ethan Hill

National City, CA: Tita’s Kitchenette

“Food from the Philippines has not caught on in the US with the same fervor as other South Asian cuisines. But it’s starting to, thanks to large expat communities in towns like National City, just outside San Diego. It’s home to Tita’s Kitchenette, a point-and-order cafeteria owned by the same family for 20-plus years. At any one time there are two dozen dishes available. You meander down the line, tray in hand. Remember back in grade school? Here, the lunch ladies are Filipino grandmas, and everything they cook is exquisite—the sweet potato-shrimp fritters are as good as any I have ever tasted outside of the Philippines. But the grilled meats are the best. Golf ball-size nubbins of chicken and pork are marinated in a soy-lemon-pineapple bath, then grilled in small batches so that nothing sits for longer than a few minutes. They’re ethereal: treacly and tart, tangy and smoky. Tita’s opens at 6 a.m., and lunch is available early for people who need to grab something on their way to work.” 2720 E. Plaza Blvd. Ste. E; 619-472-5801.

Check Out F&W's Exlusive Series: Andrew Zimmern's Kitchen Adventures

The annual LUCKYRICE festival held at the beginning of May in New York City showcases Asian food created by local chefs who cook or simply love the cuisine. Here, Food & Wine reveals where these chefs satisfy their Asian food cravings. "We go there every Sunday before staff meal to eat before Sunday service. We're there a lot." >>>

F&W showcases tricked-out custom grills at restaurants across the country.

Courtesy of Seamus Mullen

Grillworks
At New York City’s Tertulia, Seamus Mullen (photo) uses Grillworks’ Argentinean-inspired setup. The angled surface funnels juices and fat into a basting pan, preventing flare-ups.

Norcal Ovenworks
NorCal’s adjustable grills come in extra- large sizes; Rachel Yang at Seattle’s Revel lowers the grate deep into the firebox to slow-cook whole lambs.

Josper
When Christopher Kostow recently renovated the kitchen at Napa Valley’s Meadowood, he installed this Spanish Josper grill-oven hybrid, which mixes live-fire grilling with superhot roasting.

J&R Manufacturing
Wolfgang Puck installed J&R grills at his four Cut steak houses. The cement-lined firebox prevents the kitchen from overheating.

Related: Ultimate Guide to Summer Grilling