Mouthing Off

By the Editors of Food & Wine Magazine

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Drink This Now

Here, three great bottled craft shandies to try this summer.

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Make This Now

It's National Beer Day, which means we should all raise a glass to celebrate the Cullen-Harrison Act of 1933. This quasi-holiday celebrates an important anniversary—of the day, 82 years ago, when beer began to flow in America after 12 years of prohibition. Obviously you should celebrate by clinking pints with friends, but you can also make tonight’s dinner all about beer. Here, nine beer-soaked recipes that happen to be totally delicious.

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Drink This Now

Instead of drinking beer spiked with food coloring today, celebrate St. Patrick’s Day with a bottle or can of truly “green” beer from one of these eco-friendly breweries.

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Drink This Now

We're over giving flowers for Valentine’s Day. Instead, we prefer to gift our loved ones something they’ll actually like: beer. 

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#FoodWineWomen

Here, Golden Road Brewing's President/co-founder Meg Gill talks how to launch a brewery. 

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Tasting Room

Having people over? Planning to serve them something besides water? If you want them to actually stay for the game, that's an excellent idea.

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Tasting Room

With the release of The Battle of the Five Armies, the last in the trilogy of Hobbit films, it's time to figure out what hobbits like to drink. The answer is ale, wine and mead.

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F&W Drinks

Coffee, wine, beer, cocktails—if it’s made well and it’s potable, then F&W editors will drink it. Here's what we tried this past week.


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Fat Reads

Here, a weekend's worth of reading about all things raw and cooked, from the glory of beef tartare to the controversial US-China chicken trade. Plus a celebration of the ever-awesome Tupperware.

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The Usual

Chef Aaron Barnett of St. Jack is all about local Portland, Oregon, breweries like Breakside. 

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