Mouthing Off

By the Editors of Food & Wine Magazine

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Snackologist
Best New Chef

The Best New Chef behind Destroyer in Los Angeles opens Vespertine on July 6, but you can reserve a spot now. Here he pulls back the curtain, just a little bit, on his boundary-busting restaurant.

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Best New Chef

The first lady of meat talks about her journey to reinventing The Beatrice Inn—and the idea of meat-centric restaurants.

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Best New Chef

The executive chef at Oriole in Chicago discusses his culinary sensibility—and how he got his start in his mother’s kitchen.

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Best New Chef

Inside the think tank with Food & Wine's Best New Chef in Versailles, France.

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Restaurant

Including whiskey doughnuts, foie gras owls on brioche, and more from 2016 BNC Iliana Regan.

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Meet the 2015 BNC Class

Carlos Salgado grew up with Mexican food, though not the kind he serves now: His father and mother have a place in Orange County that sells inexpensive tacos and sauce-drenched enchiladas. Now, at Taco María, he creates exceptional Mexican dishes while still honoring his family’s cooking.

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Meet the 2015 BNC Class

As a child, Bryce Shuman and his mother lived with the Inuits above the Arctic Circle in Canada and in the rain forest of Costa Rica. Today, Shuman employs flavors, techniques and ingredients from all over the world, with a special interest in ancient grains.

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Meet the 2015 BNC Class

Zoi Antonitsas dropped out of art school before she discovered another career: cooking. Today, she prepares delicious Greek-influenced dishes, but she is still an artist at heart. If you ask her for a recipe, she won’t send a photo; instead, she’ll draw such a pretty picture of the dish that you’ll want to frame it.

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