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Mouthing Off

By the Editors of Food & Wine Magazine

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Book Report

How to Bartend Like You're From Brooklyn

A new book focuses on the Brooklyn's penchant for artisanal drinking: Brooklyn Spirits: Craft Cocktails and Stories from the World’s Hippest Borough.

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Travel Tips

Brooklyn's Urban Cowboy B&B Brings the Southwest to East Williamsburg

A new Brooklyn bed and breakfast perfectly captures the current Southwest-meets-reclaimed industrial design zetigeist, with great snacks to boot.

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Culture Quotient

Artist Kara Walker Builds a Provocative Shrine to Sugar in Brooklyn

Kara Walker's Art Exhibit at the Domino Sugar Factory

"In 500 years the tastes of the Western world altered completely around this one commodity."

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Tastemakers

5 Facts About the Mast Brothers Gleaned at SXSW

Mast Brothers Chocolate

Last week, food and music nerds gathered in the Austin Convention Center at South by Southwest. Representing food were Brooklyn’s bean-to-bar chocolate-making pioneers Rick and Michael Mast, a.k.a. the Mast Brothers.

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The Usual

Sazeracs: They Get the Job Done

“I drink Sazeracs,” says chef Jeff McInnis of New York’s upcoming Root & Bone. 

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Work in Progress

Why Brighton Beach Is One of the World's Best Places to Write a Cookbook

Why Brighton Beach Is One of the World's Best Places to Write a Cookbook

Here, fun and sometimes hilarious behind-the-scenes tales from authors working on forthcoming cookbooks. This month, Jill Donenfeld talks about her self-imposed exile along the Brooklyn coast.

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F&W Photo Tour

Brooklyn Through the Eyes of a Brilliant Food Photographer

Here, photographer Daniel Krieger’s favorite Brooklyn coffee, bread and even wings. Just don’t ask about brunch.

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Drink This Now

What Are Citrates and Why You Should Drink Them

Now that every semi-pro at-home-bartender stocks bitters, tinctures and essences, it’s time to explore new cocktail seasonings.

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Ultimate Holiday Guide

Bien Cuit's Beautiful, Brightly Flavored Bûche de Noël

Bien Cuit's Grapefruit Agave Buche de Noel.

Behold, the brilliant Grapefruit Agave Bûche de Noël from the bread and croissant masters at Brooklyn’s Bien Cuit bakery.

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Diary of a Line Cook

A Winter Hunger for Brussels Sprouts Has Its Bounds

Diary of a Line Cook

The first few nights I was really excited. It was a great dish, a winter favorite. Tight little green gems, layers furled into themselves, tiny perfect vegetables.

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Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.