Mouthing Off

By the Editors of Food & Wine Magazine

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F&W Book Club

When Cheryl and Bill Jamison published Smoke & Spice in 1994, they created a definitive grilling guide. Now they've updated their opus with global flavors they couldn't have imagined two decades ago.

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Summer Handbook

The Big Apple Barbecue Block Party will transform Manhattan’s Madison Square Park into a meat-and-smoke-filled urban barbecue pit tended by 16 of the best grill masters from across the nation.

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America's Most Wanted

At Charleston’s Butcher & Bee, chef Michael Shemtov has brought barbecue to vegans with his pulled-squash sandwich.

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Tailgating

Here comes college bowl season. So exciting! Equally as exciting are the dispatches from the BCS tailgating front lines. Since the South takes its football—and tailgating—very seriously, we got intel on the top five parties in the Southeastern Conference. Read more >

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Chef Intel
FoodandWine

Formally trained chef turned renowned grilling expert Adam Perry Lang recently published Charred & Scruffed, a perfect handbook for savory summer foods, with new techniques for cooking meat, fish and poultry on the grill, plus tips and tricks for fantastic sides. In an exclusive chat with Food & Wine Facebook fans this week, he revealed some of his best tips for Memorial Day weekend >

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