Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

The raw seafood salad known as poke certainly isn't a new creation, but lately we've been seeing versions of it everywhere. We caught up with Noreetuh chef de cuisine (and Hawaii native) Chung Chow for a primer on all things poke.

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Chef Intel

Starting on Jan. 14, tapas experts Huertas will serve a once-a-week large-format menu. Kicking off the dinners is a three-course Asturian Cider House meal with tortilla española as a starter.

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Fat Reads

Here, a weekend's worth of thought-provoking food and wine reading in five fast clicks—starting with a fascinating new plant-based burger named The Beast.

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Trendspotting

Here, eight culinary pros predict the trends that will be big next year.

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F&W Quiz

Asia and Europe have been way ahead of the US in terms of vending-machine cuisine—French fries, pizza—but now we’re starting to catch up.

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Rant For Your Life

Like many restaurant fanatics, F&W's Kate Krader has become addicted to ever-spicier, -funkier and -tangier flavors. What does this mean for roast chicken?

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Chef Intel

Chefs are creating a new pasta paradigm by resurrecting obscure recipes and inventing radical ones

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Trendspotting

With a little gelatin and a lot of wiggle, mixologists are having fun with the lowbrow Jell-O shot.

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Diet Craze

Read on to learn how to lose weight according to the Old Testament.

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Trendspotting

Here are five things we're excited about this year

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