Mouthing Off

By the Editors of Food & Wine Magazine

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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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English wine might be having a moment, but don’t expect to see bottles emerging from other parts of the United Kingdom anytime soon.

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Tasting Room

Following the lead of the most important critic in wine, Robert Parker, who just publicly apologized for his attitude towards Burgundy, F&W Executive Wine Editor Ray Isle does some apologizing too.

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F&W Exclusive

Stephanie Izard has some massive news for us this week!!!

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Fat Reads

Here, a weekend's worth of excellent stories about food—in five fast clicks. First up: a look at chef Roy Choi's plans to save the world.

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Fat Reads

Here, an entire weekend's worth of fascinating food readis in five fast clicks, starting with a behind-the-scenes look at Gordon Ramsay on the set of "MasterChef Junior." (Spoiler alert: He makes the little kids cry.)

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