Mouthing Off

By the Editors of Food & Wine Magazine

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Make This Now

It's a match made in salty-sweet heaven.

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Tasting Room

Big, ugly, angry pigs have been marauding through the bucolic vineyards of Tuscany in ever-growing numbers. Short of buying a boar-spear and hopping on the nearest plane, the best thing you can do to help out is to drink more Tuscan wine.

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Make This Now

Impress guests with this show-stopping roast.

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Make This Now

From over-the-top sandwiches to rich and luscious ramen, these are ten delicious ways to use pork belly: 

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Make This Now

Do you want to live to see your 100th birthday? Then start upping your pork intake. 

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America's Most Wanted

How St. Jack's Aaron Barnett made pig's foot irresistible. 

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America's Most Wanted

Chef Jose Garces’s crispy-skinned suckling pig isn’t something you just order off the menu at Amada in Philadelphia. 

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Ultimate Super Bowl Guide

Here, a rundown of fantastic beers to look for while stocking up for your Super Bowl party.

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Expert Guide

These pork tenderloin tips come from the past winners of the F&W Classic's Grand Cochon, a pork-cooking competition.

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Know Your Meats

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