Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

F&W's Megan Krigbaum reveals simple strategies for choosing wisely from wine lists and talking to somms.

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Chefs Make Change

Starting with the salad here, chef and sustainability advocate Dan Barber wants to change the way we eat.

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Make This Now

TV’s Portlandia has turned “Is it local?” into a satirical catchphrase. Here, a dish from the upcoming Portlandia Cookbook, which includes recipes by former F&W staffer Grace Parisi.

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Best New Chefs

Matt McCallister of FT33 in Dallas is one of Food & Wine's amazing 2014 Best New Chefs. Here, he reveals his current food obsessions.

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Where To Go Next

The staff at Pakta, the Adrià brothers’ new Barcelona restaurant, tell writer Michael Idov where to find the city’s best food.

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Where to Drink Next

The Willamette Valley is big—it’s 150 miles long and 60 miles wide—yet its tasting rooms have an intimate, artisanal feel. And, of course, phenomenal Pinot Noir.

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Where To Go Next

These new hotels offer great food and design and glorious escape—whether snorkeling on the Great Barrier Reef or learning yoga in the Himalayan foothills.

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Make This Now

F&W's Justin Chapple reveals the brilliant chef tricks behind his lemony layered cheesecake and super-simple homemade ice cream.

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Cooking Journal

Chef Edward Lee loves hole-in-the-wall restaurants serving overlooked Asian cuisines. Here are three of his favorites, with his versions of their specialties.

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Trendspotting

First, cooks went crazy making oversize chicharrones (deep-fried pork skins); now, they’re exploring other chips.

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