Mouthing Off

By the Editors of Food & Wine Magazine

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Chef Intel

Bobby Flay is the ultimate New Yorker. But transport him to Kentucky, where he owns Thoroughbred racehorses, and he seems even more at home. Here, his story and his feel-good food.

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Expert Guide

Coconut flour is mild enough to use in fluffy white cake, and a lifesaver when it comes to thickening cookies that spread too thin.

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Chefs in Residence

The Georgia chef tells F&W why fast-food chicken deserves respect.

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Star Chef Recipe

Most chefs are lucky to be known for one recipe. At his Manhattan restaurant Jean-Georges, Jean-Georges Vongerichten has an entire tasting menu of signature dishes, from garlic soup with sautéed frog legs to molten chocolate cake.

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Anatomy of a Dish

Chef Alex Stupak's amazing tongue tacos are inspired by an iconic pickeld tongue dish at New York's WD-50.

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Superstar Chefs

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