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Mouthing Off

By the Editors of Food & Wine Magazine

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4 Old-School English Gins That Belong in Your Home Bar

Any gin enthusiast should have a firm grasp on the classics, and it doesn’t cost much to educate yourself on the distinguished English gins that bartenders have revered for decades. 

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5 Ways to Make a Whiskey Sour

You might think you don’t like whiskey sours. That’s probably because you’ve only had them made with neon yellow sour mix. And that’s no good.

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4 Outside-the-Box Margaritas

This week we revealed how to make not only the ultimate margarita but also a selection of thebest fruity margaritas. Now, it’s time to think outside the box with these unexpected, ultra-creative margaritas.

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A Brilliant Tomato Cocktail That’s Not a Bloody Mary

Tomatoes seem ideal for cocktails—they’re brightly colored and vividly flavored—so why do they get used only for Bloody Marys?

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10 Underrated Tequila Cocktails

So, after watching this video from Panna, you’ve mastered the margarita. What’s next for a budding tequilaphile? Turn your attention to these 10 underrated cocktails.

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The 10 Greatest Fruity Margaritas

Here, 10 fruity margaritas.

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8 Ultra-Simple Cocktails Made with Booze, Bitters and Not Much Else

Here, eight brilliant, ultra-simple cocktail ideas.

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Why Sommeliers are Drinking White Zinfandel

Mauritson White Zinfandel

Recently, a handful of top-notch producers have begun making tiny quantities of a radically different kind of White Zin. Completely dry, it’s been winning over even the snootiest sommeliers.

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6 Super-Easy Peach Cocktails

Here, six quick and easy drinks to make with sweet, fresh peaches.

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4 Champagnes to Celebrate the Legend of Dom Pierre Pérignon

NV Fleury Fleur de L’Europe Brut ($39)

On August 4, 1693, legend has it that the French monk Dom Pierre Pérignon invented Champagne.

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.