Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

Shincha's microseason is back. Here, the tea master, matriarch and vice president of Kyoto’s 300-year-old Ippodo Tea Co. explains how the leaves of one plant can yield such diversity.

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Make This Now

Don't just drink your coffee.

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News Feed

Plus: Sniffing rosemary could improve your mental faculties too.

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Tea

Jeff Ruiz of NYC's Altera has found many similarities between the aromas and flavors in wine and tea. Here, his tips for selecting tea based on your taste in wine, plus three great tea gifts.

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Daily Word Wizard

When did iced tea become a go-to summer thirst-quencher? It all happened one particularly stifling-hot day during the 1904 World's Fair in St. Louis.

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Expert Guide

Cheese, we've always been told, pairs with wine. But Heidi Johannssen Stewart thinks we should seriously consider ditching the bottle for a pot of tea.

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F&W Drinks

Coffee, wine, beer, cocktails—if it’s made well and it’s potable, then F&W editors will drink it. Here's what we tried this past week.


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Make This Now

Smoking food with wood chips and charcoal is an ancient practice, and I recently became fascinated with the idea of figuring out an easy way to adapt it for the modern home kitchen with no special equipment.

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Expert Guide

Here, 5 tea companies to check out right now.

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