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Mouthing Off

By the Editors of Food & Wine Magazine

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Matt Orlando's Confited Chicken Skins

Confit Chicken Skin

In Copenhagen, one of the world's hottest restaurant cities, Amass chef Matt Orlando has created a dish everyone's talking about.

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Restaurant Industry Intel

Why Do So Many Restaurants Not Take Reservations?

Ken Friedman, Posterboy for the No-Reservations Trend

Ken Friedman—the poster boy for the no-reservations trend—reveals his thinking and tells why he'd never choose to wait for a table.

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Insider Tip

Gaming Sushi Nakazawa's Reservation System

Trigger fish topped with trigger fish liver at Sushi Nakazawa.

Among New York's most coveted reservations, Sushi Nakazawa currently stands at the top of the restaurant mountain. Here, an advanced strategy for getting a spot at its 10-seat bar.

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Best of the Year

The Dishes Chefs Loved in 2013

Crudi at Costata, NYC

Here, superstar chefs including Anita Lo, Mario Batali and Hugh Acheson reveal their favorite bites of the year.

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An Easy Way to Do Good

Dine for a Cause This Season

Fork, Philadelphia

F&W editors are on a holiday eating frenzy—pasta tastings at Carbone, Momofuku’s fried chicken… But in case Instagram inspiration isn’t enough reason to dine out this season, here’s an even better one.

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Trendspotting

Chefs Get Schmaltzy

The chicken sandwich at Bin 555 made with schmaltz.

The trendiest fat in restaurant kitchens isn’t butter, olive oil or even lard—it’s schmaltz, a.k.a. rendered chicken fat. Here are five creative ways chefs are using this luscious ingredient right now.

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Editor Picks

Dana Cowin on the Best Times Square Restaurants

Times Square Restaurants: BXL Café

Here, F&W editors' guide to the best Times Square restaurants, perfect for visitors to New York City.

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Talent Scout

Chef Sawako Okochi Brings Matzo Ramen to BK at Shalom Japan, Thanks Patron Saint Anita Lo

Chef Sawako Okochi

Dirt Candy owner, writer and culinary feminist Amanda Cohen spotlights talented chefs you need to know.

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Diary of a Line Cook

A Winter Hunger for Brussels Sprouts Has Its Bounds

Diary of a Line Cook

The first few nights I was really excited. It was a great dish, a winter favorite. Tight little green gems, layers furled into themselves, tiny perfect vegetables.

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Chef Intel

5 Inventive New Shrimp Dishes

Shape-Shifting Shrimp

Chefs are pickling, powdering and pulverizing shrimp to make these inventive shrimp dishes.

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Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.