Mouthing Off

By the Editors of Food & Wine Magazine

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Big Ideas

At Eat Offbeat, they create dishes that offer a link to the past and some hope for the future.

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Big Ideas

After a lifetime of resisting calorie-counting and meal-skipping, food writer Laurie Woolever dips a toe into the "intermittent fasting" trend. Read on to get the skinny.

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Big Ideas

’Tis the season for cocktail parties, tree trimmings and countless other decadent reasons to drink Champagne with friends. We asked restaurateur Will Guidara for his entertaining tricks and 
tips. So before you send out the 
next batch of invites, steal 
his secrets for a guaranteed good time.


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Big Ideas

When NYC-based Marcy Blum orchestrates an event for her 
A-list clients, people buzz about it for years to come. Here she 
divulges the secrets to hosting a memorable holiday bash.

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Expert Party Guide

Oysters and negronis with Beyoncé, or Bloodys and bialys with Nick Drake? Choose your party style, then download our exclusive Audiostiles playlists and get the party started.

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Big Ideas

The ideal party dish is one that can be made ahead, works best at room temperature and is easy to eat by hand. Hummus checks all those boxes and couldn’t be more on trend right now—and it’s fun and surprising to serve it 
in big bowls. Making three varieties, as we have here (with lots of options for dipping), is a perfect conversation starter. Plus, the toppings are crazy beautiful and delicious.

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Big Ideas

Andrew Sessa explores the future of the American grocery store.

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Big Ideas

Grapes and yeast, sure. But what about Zyme-O-Clear, Gelaxina or mega purple? F&W explores the weird, wide-ranging world of 
wine additives—and asks what 
effect (if any) they have on taste.

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Big Ideas

We at F&W had the enviable task of trying pint after pint of ice cream (new ones available in grocery stores and online) to find the standouts.

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Big Ideas

Author Liz Tuccillo on her rocky road with the irresistible treat.

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