Mouthing Off

By the Editors of Food & Wine Magazine

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Big Ideas

Italian philosopher-chef Massimo Bottura bridges past and future, folklore and post-molecularism. Writer Anya von Bremzen traces it all back to his autobiographical tortellini.

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year in review

F&W's restaurant editor Kate Krader shares her favorite dishes of the past year.

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cooking hack

The fast, fun way to add creaminess and sweetness to recipes: swirl in a little melted ice cream or sorbet.

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Green Market Math

From nutty kale chips to garlicky kale sandwiches, here are four terrific quick dishes to make with kale.

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chef innovation

Brunch was big in the ’80s, overhyped in the ’90s, maligned in the aughts. But now chefs are making it truly great.

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Holidays

Get baking tips and find the perfect holiday present from this list of exceptional cookbooks on baking.

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Holidays

From better salad dressings to flakier pie crust, here are tips from the best holiday cookbooks.

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Holidays

As they prepare to open their highly anticipated new San Francisco restaurant, The Progress, chefs Stuart Brioza and Nicole Krasinski offer a preview of their family-style, meant-to-be-shared recipes.

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Holidays

From cooking tips to the secret to domestic bliss, here's what Mo Rocca learned from grandparents across the nation.

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Most Wanted

Dorie Greenspan adores caramel as much as she does tarts, and wants to make the flavor more popular in America.

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