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Mouthing Off

By the Editors of Food & Wine Magazine

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How to Make Scrambled Eggs Without Cracking Any Shells

It’s not every day that someone comes up with a new way to prepare an egg.

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Short Stack Editions: Beautiful Crowdfunded Mini Cookbooks

Former F&W editor Nick Fauchald raised $92,672 on Kickstarter to launch Short Stack Editions, a series of hand-bound, one-subject recipe booklets from acclaimed authors.

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How They Did It: A Crowdfunded Locavore Snack Bar

How They Did It: A Crowdfunded Locavore Snack Bar

Sophia Chang started Kitchener Oakland in 2012. The incubator kitchen hosts 30-plus micro food startups, with new ones coming onboard about every month

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The Searzall Takes on Thanksgiving by Blowtorch, Crisps Pizza Like a Champ

Booker and Dax's Searzall

Booker and Dax food scientist Dave Arnold is launching a Kickstarter campaign on Black Friday (November 29) to manufacture his lab’s latest invention and first retail product, the Searzall. Attached to a blowtorch, the metal-and-mesh cone delivers focused, high-powered heat like a hand-held broiler without the off-tastes associated with a torch. Here, the many foods Arnold likes to Torch. Read more >

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Weird and Wonderful Crowdfunding Food Projects

Some of F&W's favorite new projects have been crowdfunded, including the super-fun United Skillets of America, an innovative vintner collaboration called Wine for the World and the genius Museum of Food and Drink. Here, three of the most intriguing, and potentially awesome, campaigns currently on Kickstarter.

Exo: Protein Bars Made from Cricket Flour
The pitch: "Exo will introduce to the West one of the most nutritious and sustainable protein sources in the world: insects. Through combining cricket flour (slow roasted and milled crickets) with organic and all-natural ingredients such as raw cacao, dates, almond butter and coconut, we have created a bar that is high in protein, low in sugar, incredibly nutritionally dense, and packed with omega 3 fatty acids, iron and calcium."
What you get for $25: Six bars by October.
Funding status: With over a week to go, this Brooklyn-based project is already over 200 percent funded! Coverage (including taste tests) by Fast Company, Tech Crunch and Forbes helped as did a savvy appeal to foodies. The recipe was created by Michelin-starred chef Kyle Connaughton, formerly of obsessed-over UK restaurant The Fat Duck.

Geek Bar in Chicago
The pitch: "From science to science-fiction, fantasy to technology, geeks of all stripes will find Geek Bar to be a space that suits their unique needs."
What you get for $25: The title of MYTHIC Friend of Geek Bar, plus a Geek Flag sticker and a Geek Bar Chicago T-shirt.
Funding status: Founder and organizer of the gaming meet-up group Chicago Game Lovers David Zoltan beat his $9,750 goal in the first 24 hours and is closing in on his stretch goal of $40,00 with six days to go.

Fermentation on Wheels: Mapping Sustainable Food in the U.S.
The pitch: During "a year long tour of farms and cities across the United States... we will work at farms in exchange for food and educational resources, and visit cities to hold free workshops on fermentation methods using locally harvested foods."
What you get for $25: A set of Fermented on Wheels pins and an 8 oz. jar of sauerkraut.
Funding status: A cup of cabbage doesn’t have a ton of draw, but this is a feel-good project for Portlandia types with 23 days to go and $27,000 more to make.

Related: Coolest Crowdfunded Food Projects

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The United Skillets of America

In 2011, artist Alisa Toninato created a spectacular map of America made from 48 state-shaped cast-iron skillets. Now, she’s launched a Kickstarter campaign to have the patriotic pans mass-produced.

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

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