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Mouthing Off

By the Editors of Food & Wine Magazine

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Make This Now

There's Ice Cream Hidden in These Shortcakes

There's Ice Cream Hidden in These Shortcakes

Jeni Britton Bauer's genius strawberry shortcakes feature flaky, delicious biscuits made with a secret ingredient: melted vanilla ice cream.

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Seasonal Survival Guide

4 Ways to Make Everything Better with Cherries

4 Ways to Make Everything Better with Cherries

Earlier this week, F&W's Justin Chapple showed how to easily de-pit cherries using a wine bottle and a chopstick. Here, his Test Kitchen co-star Kay Chun offers four clever ways to use all that fruit.

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Expert Guide

Why a Meat Expert Chooses Gas Over Charcoal

Why a Top Butcher Chooses Gas Over Charcoal

No charcoal, no wood, no judgments. Just delicious, easy, artisan-worthy food from one of America's most influential young butchers.

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Expert Guide

5 New Rubs and Salts for Grilling

New Rubs and Salts for Grilling

Here's how to spike your grilled meats with the flavors of strong coffee, bourbon barrel smoke and Italian black truffles.

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Drink This Now

4 Supereasy Beer Cocktails

4 Supereasy Beer Cocktails

Beer and grilled foods are a classic match. But so are beer and whiskey, beer and lemonade, and the other refreshing combinations here, all part of the beer-cocktail trend.

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Where to Go Next

8 Amazing New Grill Restaurants

America's Best New Grill Restaurants

Flame-loving chefs are taking a grill-centric approach to cooking, elevating humankind's oldest and simplest culinary technique into its tastiest. Here are 8 excellent new places around the country.

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Expert Lessons

Why the Best Chefs Are Burning Wood in Their Kitchens

Why the Best Chefs Are Burning Wood in Their Kitchens

Matthew Dillon explains why he chose to "put himself at the mercy of the fire," as he says, and fuel his new kitchen solely with wood.

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Expert Guide

3 New Smokers, from Budget to Baller

Smoker City

America's grill obsession has sparked a fascination with home smokers. Here, new models to satisfy your inner pit master.

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F&W Book Club

Why You Should Add Espresso to Your Barbecue Sauce

Why You Should Add Espresso to Your Barbecue Sauce

When Cheryl and Bill Jamison published Smoke & Spice in 1994, they created a definitive grilling guide. Now they've updated their opus with global flavors they couldn't have imagined two decades ago.

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Expert Guide

4 Super-Easy Dishes to Make with Cucumbers

Green Market Math: Cucumbers

F&W's Kay Chun reveals four fantastic ways to use cucumbers, from refreshing gazpacho to super-simple fried rice.

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.