Mouthing Off

By the Editors of Food & Wine Magazine

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Mad Genius Tips

In celebration of the opening of Laurent Tourondel's newest NYC restaurant, L'Amico, we've asked him to share his secret to the sexiest onion ever.

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Tasting Room

Jordan Mackay is the co-author, with the Austin-based BBQ star pitmaster Aaron Franklin, of Franklin Barbecue: A Meat-Smoking Manifesto. The book is a crazy success—a rare cookbook that bounded onto the Amazon best-seller lists—but one thing it leaves out is an answer to that vital question: What wine goes best with BBQ?

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#FoodWineWomen

Here, Jewish cookbook authority Joan Nathan dishes with Food & Wine about the one Jewish recipe every cook should master. 

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#FoodWineWomen

Here, chef Joe Simone discusses his relationship with famed chef and cookbook author Paula Wolfert.  

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#FoodWineWomen

Two New Orleans pastry pros name some Big Easy food professionals you need to know.  

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#FoodWineWomen

Corison Winery’s Cathy Corison shares five lessons she would tell her younger self.

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#FoodWineWomen

Soul and comfort food queen Tanya Holland has perfected fried chicken and slow-cooked meats at her Oakland, California, restaurants B-Side BBQ and Brown Sugar Kitchen. Here, she dishes with Food & Wine why ambitious women shouldn’t fear making mistakes.

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#FoodWineWomen

We asked top chefs in the industry who inspire them. Here’s what they had to say.

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#FoodWineWomen

Chef de cuisine Julie Kline—Marc Vetri’s first female head chef—gives six bits of advice on how to make it in the food business.

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#FoodWineWomen

Coolhaus cofounder Freya Estreller shares some of her mistakes—and why you shouldn’t fret them.

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