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Mouthing Off

By the Editors of Food & Wine Magazine

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It's Your Last Chance to Get Seats at Noma Japan

If you think it’s impossible to get seats to see the world’s greatest chef René Redzepi create Noma Japan at the Mandarin Oriental Tokyo for a few weeks this winter, you’re pretty much right. But, you do have one last chance.

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Chef Intel

David Chang's Food, Delivered to Your Door

Something monumental is about to happen for Momofuku fans: F&W Chef-in-Residence David Chang’s empire is expanding into your home. 

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Chef Intel

Why Grant Achatz Loves His Slow Cooker

Vegetable Farro Stew with Figs and Pine Nuts

Grant Achatz professes his devotion to the 1970s’ favorite cooking gadget and shares three fantastic stews.

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Chef Intel

Ludo Lefebvre: A Rebel Chef's French Classics

Why on earth is pop-up pioneer Ludo Lefebvre opening an old-school French bistro in Los Angeles? And why is he taking on the painstaking and ultratraditional work of French winemaking? The answers lie in Ludo’s native Burgundy.

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Chef Intel

Sang Yoon's Tour of North American Bathrooms, Voiced by Jenn Louis

Chef Sang Yoon

At Food & Wine, some of our favorite chefs have a seriously silly side to match their awesome creativity in the kitchen.

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Chef Intel

The Modest Brit Taking Over for Gordon Ramsay in London

Chef Simon Rogan

Simon Rogan is one of England’s most brilliant chefs, and also one of its most press-shy.

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Chef Intel

A Chef's Tour of Oklahoma City

Tiki Ribs with Pineapple Pickles

Danny Bowien is the world’s only Korean-born, alt-Chinese-inspired, 100 percent Oklahoman chef. On a trip to Oklahoma City, writer Peter Meehan discovers the ribs and burgers Danny loves.

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Chef Intel

5 Things You Didn't Know About Oklahoma City

Danny Bowien

It may not yet have a reputation as one of America’s food meccas, but Oklahoma City was home to all-star chef Danny Bowien and helped shape the palate that spawned the brilliant dishes his acclaimed Mission Chinese.

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Chef Intel

Avant-Garde Tapas in the Smoky Mountains

Crackersnacks

Up-and-coming chef Katie Button is bringing the creative energy of the Barcelona avant-garde to her 
new cocktail-and-dessert bar in North Carolina.

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chef intel

The Wisconsin Food Fraternity

Iceberg Wedges with Roated Tomato Dressing

A small band of restaurant insiders, all proud of their Wisconsin ties, are making America a better place to eat and drink. They celebrate "Sconnie" style at a party with fantastic cocktails, beer and bratwurst.

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Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

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.