Mouthing Off

By the Editors of Food & Wine Magazine

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Big Ideas

Meal-subscription services that send boxes of premeasured, pre-prepped ingredients 
to your door have become big business. 
Home cook Marisa Meltzer puts them to the test.

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Big Ideas

Nuts are powerful—and polarizing. Should we congratulate ourselves for eating them, or apologize?

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Unwasted

Inspired by his frugal immigrant parents, star Philadelphia chef Michael Solomonov has come up with spectacular new ways to use up all the ingredient scraps at his restaurants.

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Big Ideas

Kate Krader, F&W’s restaurant editor and eco enforcer, on five brilliant new ways that chefs are waging war against waste.

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Unwasted

Pioneering chef Dan Barber talks about the lasting lessons of his genius pop-up, WastED, at New York City’s Blue Hill Restaurant. 

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Big Ideas

Is today’s coffee too strong to drink? Writer and veteran caffeine consumer Marnie Hanel investigates.

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Big Ideas

An American couple living in a remote fold of southern France longed to become part of the local community. Then they got a thrilling invitation to a winemaker’s blending session.

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Big Ideas

Tapping brine reserves deep beneath West Virginia, a brother-sister team is harvesting remarkable salt. Here’s why chefs adore it.


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Big Ideas

The Morning Edition host reported from Tunisia and Libya while rebels toppled Qaddafi. Now he’s reliving that time—
the good parts, that is—at a remarkable new restaurant.

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Big Ideas

Great burgundy is becoming impossibly expensive and elusive. F&W’s Ray Isle tells how to outsmart the collectors and find 
bottles that deliver pleasure instead of pain.

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