Mouthing Off

By the Editors of Food & Wine Magazine

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Mysterious Food
Spring Vegetables

Chef Jonathan Wu on the esoteric vegetable that blew him away.

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sweet

New York City's Museum of Chinese in America returns to the always-appetizing topic of Chinese food with "Sour, Sweet, Bitter, Spicy," a highly engaging multimedia installation that digs deep into the cuisine's cultural impact in the U.S.

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Make This Now

DIY the beloved Chinese restaurant staple.

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News Feed

In a new series of chef dinners, New York's Chefs Club by Food & Wine will host the world premieres of hotly-anticipated restaurants.

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Ultimate Holiday Guide

Anyone can make these 7 upgraded versions of classic dishes at home with these recipes.

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Restaurants

Chefs and other tastemakers are creating a new kind of Chinese-American cooking.

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Make This Now

Hot and sour soup is a beloved Chinese takeout staple, but it's easy to make at home and the results are extra-delicious. Here, nine amazing versions that are even better than takeout.

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Make This Now

Congee, the ultra-comforting, classic Chinese white rice porridge, can be dressed up with a range of fantastic savory toppings.

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Wine Talk

Jeannie Cho Lee, a Korean-born, Hong Kong–based master of wine, weighs in on the Chinese wine scene and why no Chinese sommelier would pair Gewürztraminer with Cantonese cuisine.

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