Mouthing Off

By the Editors of Food & Wine Magazine

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Spring Vegetables

Chef Jonathan Wu on the esoteric vegetable that blew him away.

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Ingredient Obsession

Butterbeans, grits, purple hull peas—the chef behind Underbelly is going beyond soybeans to dream up endless varieties of Texas-style miso.

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Ingredient Obsession

When Thomas Keller admitted to the Food & Wine editors that he has a "high tolerance for salt," the salt lovers among us felt validated. Here, the coolest new salts that chefs are using to amp up their dishes around the country.

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Ingredient Obsession

This fall, we have our eyes on collars—not jackets, but fish. Chefs like Chris Cheatwood of The Monterey and Hot Joy in San Antonio are obsessing over this rich, fatty piece of meat.

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