Mouthing Off

By the Editors of Food & Wine Magazine

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Trend Forecast

While quinoa and farro are firmly in the mainstream, chef Aimee Oxley believes that the future belongs to kamut, spelt and amaranth.

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Here, nine terrific Middle Eastern recipes to make and get a jump on the trend.

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Brian Hill of Francine Bistro in Camden, ME thinks the fermentation trend is only just getting off the ground.

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Umami, a.k.a. deliciousness, can be found in many foods like mushrooms, soy sauce and dashi, but Ming Tsai believes the next “it” source for the fifth taste is going to be black garlic.

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“I think we’re going to see a lot more Peruvian ingredients,” says chef Jamie Bissonnette of New York and Boston’s Toro restaurants.

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Chef Kevin Nashan of St. Louis’s Sidney Street Cafe thinks the future of food is growing in his garden right now.

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Chef Scott Anderson thinks yacón is the next big root vegetable. 

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Chef Renee Erickson of Seattle’s The Whale Wins had this to say when we asked her what the future of food holds: “I’m hoping people will talk about herring. There’s a lot of it.”

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Top Chef alum and Volt chef/owner Bryan Voltaggio is ready for insects to become more mainstream.

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Here, four spices to use in your holiday cookies.

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