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Mouthing Off

By the Editors of Food & Wine Magazine

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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Andrew Zimmern's Kitchen Adventures

4 Essential Braising Tips

Braised Pork Shank with Miso

For everyone who thinks that braising is forgiving, I would remind you of the last dried-out pot roast you’ve eaten. Here are some handy tips for braising.

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5 Tips for Launching a Brewery From Golden Road's Meg Gill

Meg Gill

Here, Golden Road Brewing's President/co-founder Meg Gill talks how to launch a brewery. 

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Expert Guide

7 Next-Level Condiments That Chefs Can't Live Without

You might find this hard to believe, but chefs don’t make everything from scratch. Here, seven culinary stars reveal the store-bought condiments they'd never dream of trying to improve.

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Make This Now

A Chef's Incredible 4-Ingredient Secret Sauce

Suckling pig

Chef Jose Mendin misses Puerto Rican food—he can’t find any in Miami that tastes like home to him—so he makes his own, like the killer condiment mayo-ketchup. You will want to slather it on everything.

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Expert Guide

5 Kitchen Gadgets to Up Your Pastry Game

Métier Cook’s Supply in Austin

Métier Cook’s Supply co-owner and pastry chef Jessica Maher is a wizard with butter and flour and an obsessive about quality cooking gear. Here, she shares the five must-have kitchen gadgets for every baker.

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Chefs Feed

Go Inside Opening Night at Family-Style Hot Spot The Progress

Here's an inside look at the family-style choose-your-own-adventure that is Stuart Brioza and Nicole Krasinki's new San Francisco spot, The Progress.

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Make This Now

Pepperoni Breadcrumbs: Bryan Voltaggio's Genius New Condiment

Chef Bryan Voltaggio

Bryan Voltaggio is obsessed with pepperoni, so much so that the Top Chef alum has invented a new condiment we want to put on everything: pepperoni breadcrumbs.

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Make This Now

How a New Orleans Chef Transforms Leftovers Into Epic Comfort Food

Creamy Cheese Grits

Our favorite chefs are wizards at transforming leftovers into dishes that are sometimes even better than their original incarnations. New Orleans chef Michael Gulotta of MoPho shares his favorite easy from-leftovers comfort food dish.

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Chefs in Conversation

Where Chefs Go to Eat the World's Greatest Roast Chicken

Is there anything better than a perfectly roasted chicken?

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Congratulations to Mei Lin, winner of Top Chef Season 12.

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