Mouthing Off

By the Editors of Food & Wine Magazine

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Ramen

Tomonori Takahashi of Jinya Ramen Bar shares his simple technique.

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Restaurants

Chef Noah Sandoval and general manager Cara Sandoval dish on how they designed the sleek yet minimal Oriole.

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Houston

Underbelly alum Ryan Lachaine taps into his Canadian roots, Ukrainian heritage and Texas upbringing for his genre-defying restaurant in Houston.

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New York City

In the third episode of Restaurant Roots, F&W sits down with restaurateur Alessandro Borgognone to discuss how he revived the West Village speakeasy and why he tapped rising chef Victoria Blamey to bring on sophisticated bar food.

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Cooking Gadgets

From tiny mandolins with mirrors to mushroom-shaped mushroom brushes, these cooking tools are essential to chefs.

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News Feed

From molten chocolate cake to pork buns and roasted marrow bones, Daniel Duane explores how dishes multiply across menus, and what it means for the chefs who created them.

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Restaurants

It's coming next month.

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Restaurants

Per Se alums and chef friends Chris Kajioka and Anthony Rush debut their Honolulu restaurant this weekend.

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Trends

Juicy ribeye, affordable off-cuts, and housemade charcuterie are these chefs' it-ingredient.

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News Feed

His new Noma outpost will feed culinary students for free.

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