Mouthing Off

By the Editors of Food & Wine Magazine

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New sales numbers show what the country drank in 2015.

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A startup is developing an algae-based substitute for the world's most-consumed seafood.

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Customers can get wine advice from experts by phone.

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Unwasted

New legislation bans stores from tossing unsold products.

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Does New York want a gigantic new Starbucks? The company bets yes.

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The good news: They used paint that's "only moderately toxic."
 

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It turns out that Millennials are highly attracted to mixology prowess.

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The counterfeit Moët & Chandon Champagne is worth nearly $400,000.

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Forked calls out businesses that don't offer decent wages, paid sicks days and upward mobility—and praises those that exceed minimum standards.

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San Francisco's The Perennial is one of the first spots in the country to bake with Kernza, a new kind of wheat with superpowers to fight climate change and stop soil erosion.

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