Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Expert Guide

We all know oven-fried chicken isn’t a substitute for the real deal, but the dish has its own merit.

READ MORE
Expert Guide

Beer seems like the best pairing here, but in my humble opinion, wine is better.

READ MORE
Expert Guide

From pickle juice to buttermilk, here are six great ways to upgrade the brine for fried chicken.

READ MORE
Gastronaut

A sweet-tea brine, a buttermilk soak and a fry in lard: Chef Josh Galliano details the steps behind his renowned recipe.

READ MORE
Expert Guide

With restaurateurs still opening places devoted to the crispy bird, one thing is clear: Fried chicken, we just can’t quit you. Here are 11 ways to make it (the bone-in stuff; no cutlets here) at home.

READ MORE
Restaurant Intel

Restaurateur Brooks Reitz has reimagined his role in the Charleston scene while redefining what the city likes to eat and drink.

READ MORE
Instanom

Here, some highlights of what F&W editors have been cooking and eating over the past week.

READ MORE

Topics

Sites We Like