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Mouthing Off

By the Editors of Food & Wine Magazine

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Best American Artisans

20 Incredible Artisanal Foods to Try Now

Malvi's <a href="http://www.mouth.com/products/raspberry-hibiscus-marshmallow-sandwich-cookie">Raspberry & Hibiscus Marshmallow Cookie</a>

Food & Wine editors are always on the hunt for the country's best artisans. Now, we're sharing our ultimate shopping list. Today, we launched Food & Wine Selects in collaboration with the indie food purveyors at MOUTH.com.

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Andrew Zimmern's Kitchen Adventures

Picadillo Vainica

Picadillo Vainica

This is Andrew Zimmern's simple, flavorful version of picadillo, the Spanish ground meat dish. It's made with lots of chopped fresh green beans and finished with a little crushed chile in vinegar.

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Trendspotting

5 American Caviars You Should Buy Right Now

America is experiencing a caviar rennaissance. Here are top selections from five producers who ship their excellent caviar nationwide.

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Market Report

The American Caviar Renaissance

Amid the bad news about caviar—the overfishing of sturgeon and import sanctions—could this symbol of aristocratic elegance actually be entering a second golden age?

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Make This Now

10 All-American Game-Day Dishes to Make for the US vs. Portugal Match

The United States scored a triumphant victory over Ghana in their first World Cup Group of Death match. To keep the good luck going, here are 10 fantastic, patriotic dishes to make for Sunday’s game against Portugal.

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Trendspotting

Hawaiian Food Hits the Mainland

Hawaiian Food

Homesick transplants and other Spamophiles are transforming food across America, even adding island flavors to classics like burgers and eggs Benedict.

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Kickstart It

Chocolates with Your Face on Them

With four days to go, piq chocolates needs less than $500 to successfully fund a $25,000 Kickstarter campaign to make custom chocolates. If you've always wanted to be immortalized in chocolate, they can do it. The Austin-based company lets customers design squares, bars and small 3D chocolates online and then produces them for delivery around the country. They plan to get chocolates to backers by mid-December so this is a chance to create a holiday card that no one would ever toss. Because they can eat it!

Related: Coolest Crowdfunded Food Projects

American Flavor

Ames Farm Honey's Single-Minded Beekeeper

Ames Farm Honey

If you gave Brian Fredericksen a spoonful of one of his varietal honeys, he could tell you what kind of flowers the bees were pollinating when they produced it, in what season and in what kind of weather. To most people, it would just taste delicious—as different from squeeze-bottle honey as an heirloom tomato in August is from a supermarket one in January. Read more >

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American Flavor

Jean & Kate Granola: From Bog to Brooklyn

Jean & Kate Granola

In 2011, Jean Devine and Kate Suhr, who met volunteering for a New York City nonprofit, began hosting monthly supper clubs at Devine's apartment in Brooklyn. One night, the menu included butternut squash bisque, mushrooms stuffed with brioche and root-vegetable pot pie, everything served on rustic clay dishes that Devine had made herself. But what the guests were still talking about weeks later was the parting gift—a little bag of homemade granola, from a recipe Suhr liked to tinker with in pursuit of breakfast perfection. Read more >

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American Flavor

Jacobsen Salt Co.: Small-Batch Brininess

Jacobsen Salt Co.

The country's most talented artisans are turning out better versions of kitchen basics like granola, honey and sea salt.

Ben Jacobsen discovered great salt when he traveled abroad after college, buying it everywhere from Denmark to South Africa. "It transformed everything I put it on," he says. In 2009, a couple years after returning home to Oregon, he set out to make his own salt: "I figured that if Maldon comes from the UK, which has a similar climate to the Pacific Northwest, this had to be possible."

Jacobsen spent the next two-and-a-half years testing seawater in dozens of spots. "The taste and salinity of the salt varied incredibly," he says. "It was the same way that terroir affects wine." He finally settled on Netarts Bay, 80 miles west of Portland, hand-pumping seawater into plastic drums that he would transport to a commercial kitchen in the city, then painstakingly collecting flakes of salt by hand with a custom-made strainer.

Within a couple of years, Jacobsen had gone from producing three pounds of salt a week to 300, and his customer list had grown to include big-name chefs like Chris Cosentino, Thomas Keller and Paul Kahan. Recently, Jacobsen Salt Co. moved its seven employees into a 3,500-square-foot workspace on the Oregon coast. But its owner has no plans to alter his low-tech production methods. "The quality has to be there," he says. "That's why we're here." $3.50 for 0.2 oz; jacobsensalt.com

Related: Small-Batch Superstars
Lessons from Salt Guru Mark Bitterman
Great American Artisans

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.