Mouthing Off

By the Editors of Food & Wine Magazine

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Chefs

Thomas Keller, Daniel Bouloud, and Jérôme Bocuse have announced their list of finalists for this year's competition.

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Dessert

Recently, Mission Cantina began serving one dessert: Soft serve with French fries on the side. It's the perfect dessert to eat as we segue from cold weather into warm spring days.

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This Week in Food News

Whole Foods is giving their readymade foods department a makeover.

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Coffee

King’s Row Coffee offers a different approach to an extremely good cup of coffee.

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Expert Guide

Here, chefs share their best tips for creating a warm and inviting atmosphere for the best-ever fall and winter parties.

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Thanksgiving

What’s on your Thanksgiving shopping list? Most likely there’s turkey, potatoes, butter, cranberries, brussels sprouts and other traditional necessities. And maybe there's one item that’s not like the others—something unusual that makes your Thanksgiving meal unique. Here, star chefs share the strangest things you’ll find on their Thanksgiving grocery lists.

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Unwasted

Pioneering chef Dan Barber talks about the lasting lessons of his genius pop-up, WastED, at New York City’s Blue Hill Restaurant. 

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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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