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Mouthing Off

By the Editors of Food & Wine Magazine

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Chef Intel

A Week in the Life of Jonathon Sawyer's Ramen Broth

Shoyu ramen

When he launched his ramen bar Noodlecat in Cleveland in 2011, chef Jonathon Sawyer knew that the broth was of the utmost importance, and the stock he created lives on today. Here, he describes a week in its life.

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Chef Intel

7 Cooking Superstitions from Star Chefs

Here are a few more superstitions to add to your list from star chefs.

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Chef Intel

José Andrés Wants to Revolutionize Fast Food with His New Vegetable-Centric Restaurant

F&W Chef-in-Residence José Andrés is launching an awesome new vegetable-centric, fast-casual restaurant concept: Beefsteak.

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Chef Intel

Star Chefs to Invade Black Seed, Introduce Squid Ink Bagels and Seaweed Cream Cheese

New York City’s newest cult-favorite bagel shop, Black Seed Bagels, is expanding its already amazing sandwich offerings. 

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Chef Intel

John Besh Visits F&W, Miraculously Cooks Gumbo in 33 Minutes

Traditionally, gumbo takes an hour or two. You have to enrich the roux, cook all of the proteins and then let everything simmer for a good, long time. But when John Besh visited the Food & Wine Test Kitchen today he didn’t have that kind of time. 

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Chef Intel

3 Biggest Kitchen Mistakes from Chris Cosentino, Anne Burrell and Dominique Ansel

At this year’s South Beach Wine & Food Festival, F&W editor in chief Dana Cowin moderated a panel on kitchen mishaps. Here, excerpts from guests Dominique Ansel, Chris Cosentino and Anne Burrell about the mistakes they most learned from.

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Chef Intel

9 Ingredients Chefs Are Obsessed With

While the world at large is still obsessed with bacon, kale and all things avocado, chefs have moved on to fixate on other foods. Here, nine of today's chef obsessions.

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Chef Intel

4 Culinary Predictions from Sustainable-Seafood Expert Rick Moonen

Chef Rick Moonen

This month, sustainable seafood pioneer Rick Moonen celebrates the 10th anniversary of his Las Vegas flagship RM Seafood. The ever-forward thinker is also contemplating the years ahead. Here, his predictions for the next decade in food.

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Chef Intel

This Chef is Growing His Own Salt, and It's Delicious

Not all salt comes from the ocean—some comes from a mason jar in Ohio. 

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#foodwinewomen

Popcorn-Obsessed Pastry Chef Bakes Her Way Through 50-Pound Bags of Kernels

Popcorn sundae at New York City's North End Grill

Pastry chef Tracy Obolsky goes through popcorn in 50-pound bags at North End Grill to create nostalgic desserts like her popcorn sundae. Her newest creation is just about to hit the menu: the popcorn soufflé with salted butterscotch sauce.

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