Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

Choosing an olive oil from a shelf of bottles at wildly varied price points can be challenging. Here are some easy things to remember from olive oil expert (and grower and producer) Nancy Harmon Jenkins.

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Supermarket Sleuth

Just in time for Halloween, it's creepy to know that a common candy ingredient called confectioner's glaze is not as innocuous as it sounds.

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Supermarket Sleuth

Here two great ways to flatter the just-in local rhubarb and strawberries and all of the summer fruits to come.

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Supermarket Sleuth

If you look up ketchup on Wikipedia, the first thing it’s described as is a “table sauce,” and that perfectly describes the new line of gochujang sauces from the folks who make Mother-In-Law’s Kimchi.

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Supermarket Sleuth

Last winter, I had the opportunity to visit my very first food lab—Hampton Creek Foods in San Francisco—where they were putting the finishing touches on their new egg-free mayonnaise, Just Mayo.

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Supermarket Sleuth

The long, thin hot dogs have natural casings, with a great snap when you bite into them.

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Supermarket Sleuth

Like a chewy candy on their own, Medjool dates are awesome for stuffing, or for slicing, slivering or chopping to add a hint of sweetness to desserts or savory dishes.

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Supermarket Sleuth

For years, you could only find dark reddish/purple-skinned Japanese sweet potatoes at Japanese markets, but these beauties have finally started turning up at natural food stores and farmers’ markets at this time of year. Read more >

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Supermarket Sleuth

This is a great time of year to get to know kohlrabi, a delicious, versatile and usually neglected vegetable that’s popular throughout northern Europe and southern India. It’s definitely one of the stranger-looking members of the now über-popular brassica family (which includes broccoli, cabbage, kale, collards, cauliflower and brussels sprouts), with a large, bulbous root and protruding long-stemmed leaves. Read more >

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Supermarket Sleuth

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