Mouthing Off

By the Editors of Food & Wine Magazine

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Make This Now

Cheese: You eat it in your morning omelet, your lunchtime sandwich and your pasta at dinner—but you don't have to stop there. Here, seven delicious desserts that get complex flavor and rich texture from cheese.

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Make This Now

We love salads at Food & Wine. Great, crisp produce tossed with a simple vinaigrette is all we want sometimes. But other times we want to eat a salad with something more. Something like cheese—tons of it. 

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Expert Guide

Starting tomorrow, New York City might seem a bit more aromatic. That’s because from March 6 to 13, it’s the eighth annual Stinky Cheese Week.

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Trust Your Impulse

Picture this: You’re traveling in the Italian Alps. You stop by a local dairy farm. You pick up some delicious fresh cheese—made with milk from your very own cow.

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Make This Now

From gooey grilled cheese to over-the-top fries, here are 11 cheese-packed recipes to make when it's snowy out.

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Expert Guide

Here, four brilliant European cheeses and their less expensive American doppelgängers.

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Food News

Cheese pizza is rarely the most interesting item on a menu, but at 400 Gradi in Melbourne, Australia, it’s the star. Made with 99 different cheeses, the restaurant’s Super Cheese is the world’s cheesiest pizza. 

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Technique Week

One way to make sure you’re treating a burger right is to top it with really great cheese. Here, the six best cheeses for burgers.

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The Edible Table

Send your hubby to the supermarket and ask him to bring one good Camembert, one fresh baguette and a nice bottle of red. Then give him the recipe below and let him execute. It’s so good you will need nothing else.

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Pairing Guide

Here, 9 of the best wine-and-cheese pairings ever. These matchups come from some of the country's best winery tasting rooms.

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