Mouthing Off

By the Editors of Food & Wine Magazine

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Purists will insist that burgers must be made with beef but other types of patties can be equally tasty. Here, some especially delicious ones.

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Here, some of the artists and pit masters from the Windy City Smokeout’s lineup share their best cures for an ailing heart (many of which involve bourbon). READ MORE
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Six things you probably did not know about chocolate, from Todd Masonis of San Francisco's Dandelion Chocolate.

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Steamed mussels are a classic drinking food and are equally great with wine or beer. Choose one or the other based on what is used to steam the mussels and, of course, your own preference.

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Sure, you can just serve steamed mussels with crusty bread but you can also transform them into brand new dishes.

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Mussels are inexpensive, sustainable and easy to cook. It’s no wonder chefs love to play around with the flavors they use when steaming them.

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The Baltimore crab cake is iconic, but there are other insanely delicious dishes you can make with crab—aside from the obvious, steamed crabs. Here, some of our favorite non-cake crab dishes. 

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Whether you're obsessed with hunting down a replacement dish for your family's mid-century china set or you're just looking to add some character-filled, non-Ikea sourced kitchenware to your life, going vintage is a great option. Below are some tips for finding the stuff that's actually worth investing in.

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While many of our chef heroes are seriously kitchen gadget-crazed, even more of them are addicted to the most basic utensils. Here, a tutorial on how some of them are using simple box graters and microplanes to get the most out of every ingredient.

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For John Lewis and his father, John Lewis, Sr., barbecue is a family affair. The pair have been working for years to perfect the wood-fired barbecue pits that Lewis uses at his restaurants. Here, Lewis shares seven secrets for pulling off a perfect summer barbecue at home.

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