Mouthing Off

By the Editors of Food & Wine Magazine

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Make This Now

This week’s episode of Mad Genius Tips teaches you how to make a life-changing bacon weave. The crispy, meaty square will instantly take your burgers over the top. Here, eight awesome bacon burgers that would be even better with a bacon weave.

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Make This Now

Here, six bacony sandwiches that would be even better with a weave of meat.

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Mad Genius Tips

F&W’s Justin Chapple has a bone to pick with the BLT—there’s not enough bacon in every bite. So he came up with a brilliant solution: the bacon weave.

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Make This Now

Here, eight ways to eat more bacon this Sunday.

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Mad Genius Tips

If you want to cook a ton of bacon in one go, the oven is your best bet. 

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Trendspotting

It's time to expand your definition of the word bacon. Chefs and butchers are creating new variations from the fatty parts of lamb, goat and even fish.

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Trend Forecast

There’s only one Elvis. There’s only one Babe Ruth. Aand there’s only one bacon. Writer Josh Ozersky considers the phenomenon.

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Chefpocalypse

Seattle chef Josh Henderson is used to cooking on the go.

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The Food & Wine Diet

Brussels sprouts with bacon is a classic side dish. To turn the combo into more of a main course, serve it over hearty stone-ground polenta.

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Kitchen Trash

This week in weird food news: beer-tasting robot tongues, savory king cake, a bacon-lover's wedding and more. 

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