Mouthing Off

By the Editors of Food & Wine Magazine

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Chef Expert

When it comes to grilling, chef Adam Sappington of The Country Cat in Portland, Oregon, is a big-time fan of brining—especially using boozy brines. “Home chefs can sip on a beer or open a bottle of wine one night and have the perfect brining ingredient for the following day,” he says. Here, he shares five recipes to amp up flavor on the grill.

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Chef Expert

Superstar pastry chef Monica Glass is a wizard with all things sweet, and many of her most amazing creations have one thing in common: They contain no gluten. Here she shares five gluten-free ingredients she couldn't live without.

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Chef Expert
FoodandWine

Texas chef Tim Love recently opened The Woodshed Smokehouse, a massive riverside restaurant in Fort Worth that focuses on foods cooked over different kinds of wood from mesquite to pecan. In an exclusive chat with Food & Wine Facebook fans this week, he revealed why wood matters and shared some of his best tips for throwing a great cookout this summer.

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