Mouthing Off

By the Editors of Food & Wine Magazine

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Make This Now

Grilling fruit caramelizes the sugars and makes them extra-flavorful and just a touch smoky.

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Make This Now

From incredible oysters with tangy chorizo butter to smoky grilled kale toasts, here are nine easy (but impressive) grilled appetizers to kick off your 4th of July cookout.

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Food & Wine Classic in Aspen

Here, 5 tips for perfecting your next steak from star chef Tim Love.

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Make This Now

Potato side dishes certainly have their place at the picnic table. Upgrade yours by grilling them. Here, seven delicious smoky potato recipes for the grill.

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Expert Guide

If you want to take your grilling to a new level, chef Josiah Citrin thinks you should ditch the grate and get your food familiar with the coals.

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Expert Guide

Chef Rebecca Charles has been New York’s undisputed queen of lobster since she opened Pearl Oyster Bar in 1997.

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Make This Now

Breaking out the grill is a great way to upgrade a weekend brunch.

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Trendspotting

Here, five essential barbecue ingredients from Grill Nation, the new book by grill expert and Travel Channel host David Guas.

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Expert Lessons

Chef Stephanie Izard of Chicago’s Girl & the Goat is a grilling genius. Here, she gives a tutorial to her husband, a craft-beer expert—and he returns the favor with a pairing lesson.

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Chefs Feed

When San Francisco chef Hiro Sone wants a taste of his native Japan, he visits chef Greg Dunmore's restaurant Nojo.

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