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Mouthing Off

By the Editors of Food & Wine Magazine

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Best Thanksgiving Tips

6 Ways to Change Up the Bird

Soy-Ginger-Lacquered Cornish Hens

For some people, a whole roast turkey can be the low point of the meal—bland, hard to cook perfectly—but there are satisfying alternatives, like roast Cornish hens or pimentón-spiced turkey breast. Read more >

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Best Thanksgiving Tips

Instead of Cranberry Sauce, Try Chutney

Cranberry-Apricot Chutney

Classic cranberry sauce is great—but can be one-dimensional. Make Cranberry-Apricot Chutney instead, or try store-bought ones. Read more >

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Best Thanksgiving Tips

5 Value Wines for a Crowd

Thanksgiving Wine Values

Here are five Thanksgiving-perfect wines to buy by the case, for $15 a bottle or less. Read more >

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American Flavor

Ames Farm Honey's Single-Minded Beekeeper

Ames Farm Honey

If you gave Brian Fredericksen a spoonful of one of his varietal honeys, he could tell you what kind of flowers the bees were pollinating when they produced it, in what season and in what kind of weather. To most people, it would just taste delicious—as different from squeeze-bottle honey as an heirloom tomato in August is from a supermarket one in January. Read more >

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Beer Craft

4 Great Hoosier Beers

Pogue's Run Porter from Flat 12 Bierwerks

Indiana has one of the fastest-growing craft beer scenes in the country. So we asked Indianapolis chef Micah Frank of Black Market, who is collaborating on a beer with Sun King, for some of his favorite Hoosier brews.

Daredevil Brewing Co.: Muse
"An unfiltered and food-friendly Belgian-style ale."

Union Brewing: Apollo's Space Flight
"They make beer, like this Imperial Double IPA, two barrels at a time."

Three Floyds: Alpha King
"A big pale ale, from probably the state's best-known craft brewer."

Flat 12 Bierwerks: Pogue's Run Porter
"It has a lighter body than many porters, which makes it really drinkable."

Related: Ultimate Beer Guide
Train Yourself to be a Better Beer Taster
American Beer, Bourbon and More

American Flavor

Jacobsen Salt Co.: Small-Batch Brininess

Jacobsen Salt Co.

The country's most talented artisans are turning out better versions of kitchen basics like granola, honey and sea salt.

Ben Jacobsen discovered great salt when he traveled abroad after college, buying it everywhere from Denmark to South Africa. "It transformed everything I put it on," he says. In 2009, a couple years after returning home to Oregon, he set out to make his own salt: "I figured that if Maldon comes from the UK, which has a similar climate to the Pacific Northwest, this had to be possible."

Jacobsen spent the next two-and-a-half years testing seawater in dozens of spots. "The taste and salinity of the salt varied incredibly," he says. "It was the same way that terroir affects wine." He finally settled on Netarts Bay, 80 miles west of Portland, hand-pumping seawater into plastic drums that he would transport to a commercial kitchen in the city, then painstakingly collecting flakes of salt by hand with a custom-made strainer.

Within a couple of years, Jacobsen had gone from producing three pounds of salt a week to 300, and his customer list had grown to include big-name chefs like Chris Cosentino, Thomas Keller and Paul Kahan. Recently, Jacobsen Salt Co. moved its seven employees into a 3,500-square-foot workspace on the Oregon coast. But its owner has no plans to alter his low-tech production methods. "The quality has to be there," he says. "That's why we're here." $3.50 for 0.2 oz; jacobsensalt.com

Related: Small-Batch Superstars
Lessons from Salt Guru Mark Bitterman
Great American Artisans

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