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Mouthing Off

By the Editors of Food & Wine Magazine

Hungry Crowd

From Boy Band to Brewering: Taylor Hanson Talks Mmmhops, Craft Beers & Cooking


Photograph of Hanson © Jiro Schneider

F&W apologizes in advance for reintroducing the almost unbearably catchy song “MMMBop” back into your psyche. But the 1997 mega-hit from Hanson, the pop band made up of brothers Isaac, Taylor and Zac Hanson, has to be mentioned because of a new side project that you would probably never have associated with the baby-faced group: beer. In honor of the band’s 21-year existence, Hanson is releasing Mmmhops, a pale ale produced in partnership with Mustang, a craft brewery based in the Hansons’ home state of Oklahoma. Before it hits the shelves across the country, Mmmhops will be sold on the band’s upcoming tour starting in September. Middle brother and lead singer (as well as keyboardist and guitar player) Taylor Hanson chatted with F&W about good beer and yet another talent, cooking.

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Wine Intel

Top American Winemakers to Collaborate on Limited Edition Bottles from Abroad


Some of the country's top wine talents, including F&W Winemakers of the Year 2012 Helen Keplinger and Aaron Pott, are hoping to crowdfund a genius new project with idealistic goals. If it can secure $5,000 more in Indigogo pledges by tomorrow, Wine for the World [] will have raised $25,000 to send its first convoy of American winemakers to collaborate with promising, yet underrepresented vintners abroad. READ MORE>

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Andrew Zimmern's Kitchen Adventures

Flan de Caramelo

Flan de Caramelo

Photo © Stephanie Meyer

I make a dozen desserts and this is one of them. It’s flawless and will be the best flan you ever tasted—seriously, even chef José Andrés would be impressed. My Spanish food mentor from decades ago, cookbook author Penelope Casas, inspired me with a flan recipe she used to cook. The orange is a classic Iberian Peninsula flavoring addition (no surprise here), but resting the flan out of the water after cooking is key. You will not be able to keep these around, so always make extra. SEE RECIPE »

See More of Andrew Zimmern’s Kitchen Adventures

F&W Bookshelf

The Season's Best Grill Guides

Grilling Cookbooks

Photo © Christine Blackburne

The Prophets of Smoked Meat By Daniel Vaughn
The barbecue blogger covers 10,000 miles to taste the best of Texas’s smoked meat, finding great obscure spots along the way. $30.

Bobby Flay’s Barbecue Addiction By Bobby Flay
Based on Flay’s TV series, this book features 150 of the star chef’s favorite grill recipes, including his famous tricked-out burgers. $35.

Smoke & Pickles By Edward Lee
The Louisville, Kentucky–based chef’s recipes combine Southern flavors with those of his Korean heritage, as in miso-smothered chicken. $30.

Salt Block Cooking By Mark Bitterman
The salt expert gives lessons on cooking with salt bricks, which add a subtle saltiness and can get hot enough on a grill to sear steak. $25.

Related: Bobby Flay’s Burger Commandments
Lessons from Salt Guru Mark Bitterman
F&W’s Summer Grilling Guide

Drink This Now

Shandy 2.0: Modern Takes on the Simplest Beer Cocktail

Son of a Gun's Shandy

House Fermented Shandy Courtesy of Son of a Gun

One of the simplest summer cocktails, the shandy is a refreshing blend of beer and lemonade—or citrus soda or ginger ale depending on where you're ordering one. But since "simple" isn't American bartenders' M.O., shandy upgrades are popping up around the country that use seasonal syrups, spices, hard liquor and, in the case of Son of a Gun in Los Angeles, re-fermentation. MORE »

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