My F&W
quick save (...)

Mouthing Off

By the Editors of Food & Wine Magazine

F&W Drinks

Matcha Lattes, Sweet Potato Shochu and 1975 Petrus Through a Straw

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.

read more
Make This Now

4 Ways to Cook with Matcha

There’s no denying that matcha is having a moment. 

read more
Make This Now

Tea is the Secret to Smoky, Wok-Charred Flavor at Home

Tea-Smoked Fried Rice with Prawns

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.

read more
Expert Guide

5 Artisan Teas to Try Now


Here, 5 tea companies to check out right now.

read more
Style Find

Gorgeous Tea Tins

Tea Patina

Photo courtesy of Tortoise General Store.

F&W's October issue looks at the wisdom of aging, from barrel-aged cocktails to shopping finds that age gracefully. Since 1875, Kaikado in Japan has been creating metal tea tins that are meant to subtly change color and texture over time, developing a patina. Finally, the tins are available in the US. Brass transforms within a year; tin, three to five years and copper, just two to three months. From $140;

You might also like
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Congratulations to Mei Lin, winner of Top Chef Season 12.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.