Mouthing Off

By the Editors of Food & Wine Magazine

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This year, craft your own fancy chocolate bars to gift. 

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The secrets of giant party subs, revealed.

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What’s better than beer? A beer with more booze in it! Give one of these 5 thirst-quenching beer cocktails a try this year at your Super Bowl party.

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Curious about all of the different flours popping up on grocery store shelves? Try these five awesome, naturally gluten-free options.

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Tabasco is just the beginning. Here are 23 spicy condiments from around the world you need to try.

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Here are 6 of our favorite premade foods that will satisfy all of your Super Bowl guests’ meaty, cheesy, spicy, tangy and even chocolatey cravings. Just add beer.

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Maybe you are baffled when you hear friends use terms like lively, floral and full-bodied to describe their wine. Perhaps you’re curious about why—or how—Cabernet tastes different from Pinot Noir. Or maybe you simply enjoy having a nice glass of vino with your meal. No matter what, there is no better way to learn about wine than by a private tasting at a winery.

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You're already frying wings. Why not fry everything?

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Local photographers put the spotlight on Dubai's exciting food scene.

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In a continued effort to master her mistakes, former F&W editor-in-chief Dana Cowin stopped by the Institute of Culinary Education for a chocolate lesson with star pastry chef Michael Laiskonis. In addition to showing how to temper chocolate, Laiskonis shares how to mold it and make terrific DIY candy bars. Watch the clips below and learn how to master the perfect chocolate for Valentine's Day.

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