Mouthing Off

By the Editors of Food & Wine Magazine

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Make This Now

Skip the fruity margaritas. 

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Make This Now

Cure your hangover with these delicious nonalcoholic drinks.

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Make This Now

It's time to get creative.

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Cocktails

Some of America’s best bartenders are unapologetically bringing back long island iced teas, amaretto sours and neon-blue drinks.

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Sake

Timothy Koenig has run the sake program at Yusho in Chicago for the past four years. He’s a certified advanced sake professional, which means that he’s studied and traveled in Japan and passed a test that only 125 other people in the US have. Although he works in a Japanese-inspired restaurant, he’s constantly looking for off-kilter pairings, like cheese, oysters and even Italian food. Here, his best sake tips.

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Chefs Feed

Food & Wine is partnering with Chefs Feed, a brilliant chef-driven guide to the country's best restaurants and dishes (now available as an app), to bring you a series of gorgeous videos featuring the country's best cooking talents. Check back each week for a new installment.

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Champagne

Newly anointed Master Sommelier Jack Mason believes fervently that the world’s greatest food and wine pairing is pizza and Champagne.

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Beer

Rebekah Graham from The Publican in Chicago shares her beer wisdom for the holidays.

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Tea

Jeff Ruiz of NYC's Altera has found many similarities between the aromas and flavors in wine and tea. Here, his tips for selecting tea based on your taste in wine, plus three great tea gifts.

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Big Ideas

Is today’s coffee too strong to drink? Writer and veteran caffeine consumer Marnie Hanel investigates.

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