Mouthing Off

By the Editors of Food & Wine Magazine

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Editor Picks

If Batman designed kitchen knives, they would look a lot like Furtif’s crazy-cool EVERCUT blades from France.

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One of the greatest-ever auctions for food lovers is happening right now, and it’s open to anyone.

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We all know about San Marzanos. The prized plum tomatoes are held in the highest regard by chefs around the world. But they’re not the only obsession-worthy Italian tomato on the market. It’s time to get to know the Piennolo.

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Passover begins this Friday—have you stocked up on matzo yet? Whether you celebrate the holiday or simply like to snack on this pleasantly crispy, large-format cracker, you can upgrade your matzo experience by thinking outside the Manischewitz box. Make your own at home using these simple step-by-step instructions, or try one of these delicious artisanal versions.

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It’s not unusual for a great art exhibit to inspire a creative act. When ice cream maven and flavor innovator Jeni Britton Bauer of Jeni’s Splendid Ice Creams saw the Matisse cut-outs show at the Museum of Modern Art in New York City, she decided to make a new line of ice creams.

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Being sent flowers on Valentine’s Day is nice, but if someone sends you a full hot toddy kit on St. Patrick’s Day—you know it’s true love.

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If you’re looking to beef up your art collection and stock your bar, 1800 Tequila’s just-released Colección will help you kill two birds with one boozy stone.

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Expert Guide

Here are six new condiments that we've been spreading and sprinkling on everything.

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Sushi nerds, the time has come to stop lamenting that you can’t drop by the Tokyo fish market every morning.

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For at-home mixologists, a well-stocked bar is already a beautiful thing. 1800 Tequila takes this fact one step further with its Essential Artist series.

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