Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Tasting Room

F&W's Ray Isle shares some of the grands crus of classic California Pinot Noirs.

READ MORE
Tasting Room

These wines amount to a five-bottle master class in some of California's most significant Pinot Noir regions.

READ MORE
Tasting Room

The best inexpensive Pinot Noirs may not have the nuanced aromas and terroir expression of higher-end bottlings, but they can still offer impressively bright fruit and an elegant texture

READ MORE
Trendspotting

The Jewish cooking staple schmaltz (rendered chicken fat flavored with onion) is the new "it" ingredient. Here, a glossary of essential Yiddish schmaltz terminology.

READ MORE
Hungry Crowd

Movie director Paul Feig finds salvation in the decadence of Vegas, where chefs feed his hunger for oceans of Champagne and swells of caviar.

READ MORE
Trendspotting

Credibles is a crowd-funding site that allows you to invest in small or fledgling food business.

READ MORE
Recipes

Jacques Pépin shares expert tips and two delicious recipes that make it easy to bake perfect soufflés every time.

READ MORE
Expert Guide

Crudo makes the most of this tender, sweet seafood. Eric Ripert shares three fast flavorings.

READ MORE
Expert Party Tips

Actress and recent cookbook author Ali Larter shares her New Year's Day party philosophy: plenty of cocktails, a make-ahead main course and a big, gooey cake for dessert.

READ MORE
Expert Guide

These pork tenderloin tips come from the past winners of the F&W Classic's Grand Cochon, a pork-cooking competition.

READ MORE

Topics

Sites We Like