Mouthing Off

By the Editors of Food & Wine Magazine

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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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Big Ideas

Writer Daniel Duane, a hyper-ambitious cook, thought that milling his own flour might be one step too far. But that was before he put the home-ground stuff to the test.

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Big Ideas

The line between beer and not-beer is blurring as craft brewers get inventive with unusual (and sometimes downright mystifying) ingredients. F&W sends a writer on a pint-size tasting adventure.

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Big Ideas

Passports in hand, a few bold chefs are bringing tacos to Denmark, ramen to Italy, even barbecue to France.

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Big Ideas

Writer Daniel Duane dehydrates kale, spiralizes a purple yam, “air-fries” panko-crusted cod and learns that a willingness to experiment can lead to a surprisingly satisfying meal.

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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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