Mouthing Off

By the Editors of Food & Wine Magazine

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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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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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The bacon, egg and cheese sandwich is sacred, declares Pete Wells of the New York Times. In a recent piece, he waxed poetic on the cheesy, cheap and quick deli-, bodega- or cart-made breakfast sandwich that keeps New York City running. We know Wells (he used to be an F&W editor), and we agree with him: The BEC (as New Yorkers sometimes call it) is an important part of NYC cuisine that needs no tinkering or upgrading. But it’s not the only unfancy breakfast sandwich worth waking up for. Here, five more regional breakfast sandwiches (and wraps) that deserve your love.

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