Mouthing Off

By the Editors of Food & Wine Magazine

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Big Ideas

Scientists are using ancient methods to create delicious new vegetable crossbreeds—and chefs are taking notice.

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Make This Now

Here, five comforting (and easy) rice dishes that are ready in 40 minutes or less.

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Bottle Service

Has a wine been enhanced with tannin powder or Mega Purple? There’s no way to know from looking at the label. Here, an explanation of wine additives.

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Gastronaut

A sweet-tea brine, a buttermilk soak and a fry in lard: Chef Josh Galliano details the steps behind his renowned recipe.

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Make This Now

Flavored with spices, spirits and more, winter jams can require—and reward—creativity. But even the simplest kinds are surprising.

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Make This Now

Chef Tom Douglas of Seattle’s Hot Stove Society uses an almost­ instant take on gravlax to show off the amazing local salmon. Here, a step-by-step guide to how he quick-cures salmon.

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Most Wanted

Miami chef Michael Schwartz shares his delicous lamb recipe, served with a vibrant pesto made with healthy, nutty-tasting hemp seeds.

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At-Home Sommelier

Charles Antin shares his best tips on how you can improve your wine memory.

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#FoodWineWomen

Food & Wine's Editor-in Chief Dana Cowin shares her story of why she never went to cooking school.

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Wine Talk

Shayn Bjornholm, examination director for the Court of Master Sommeliers, recounts his blind-tasting triumphs and tells how anyone can sound like a wine expert.

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