Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

Tartar sauce and cocktail sauce are tried-and-true, but so many other things are delicious with crab cakes.

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The star chef shares simple ways to add a Mexican twist to every meal with tips inspired by his new cookbook.

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Expert Guide

Salt, as any aspiring kitchen scientist can tell you, is a flavor enhancer. It’s not the star of a dish; it’s a supporting player—unless it’s really, really, really good salt.

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Here, Elizabeth Minchilli’s cardinal rules for pizza eating, Roman-style, from her new travel guide, Eating Rome.

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Here, seven plant and herb ingredients to boost your juice, with their purported health benefits.

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If you’re taking your cakes to a picnic or bake sale, how do you get them there safely? Here are four ways to transport them that will fit every budget.

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From classic vanilla buttercream to a billowy meringue, there are many ways to frost a cupcake.

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Cupcakes with surprises inside are always more fun. Here are three (well, three and a half!) different methods to use to fill your cupcakes.

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There are many things to consider when relocating to a new city: schools, parks, population size, public transportation. But what about access to a fantastic wine region?

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Some people like to arrange flowers in vases. We prefer to eat them. Spicy, aromatic and beautiful, edible flowers are an incredible way to spruce up delicious spring dishes. Here, six flowers to try.

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