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Mouthing Off

By the Editors of Food & Wine Magazine

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Coffee Trends

4 New Coffee Trends, from Darker Roasts to Insanely Precise Brewing Recipes

Barista

Here, some of baristas' favorite new trends.

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F&W Quiz

How Well Do You Know Your Vending Machines? Take the Quiz!

Vending-Machine Cuisine 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

Are Big Flavors Destroying the American Palate?

Are Spicy, Tangy and Funky Flavors Destroying the American Palate?

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

Neverending Noodles, Hundred-Layer Lasagna and Other Extreme Pastas

Neverending Noodles, Hundred-Layer Lasagna and Other Extreme Pastas

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

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Trendspotting

5 Super-Fancy Jell-O Shots

5 High-End Jell-O Shots

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

The Old Testament Weight-Loss Plan and Other Wacky Diets

The Old Testament Weight-Loss Plan and Other Wacky New Year Diets

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

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Trendspotting

5 Things to be Excited About in 2014

5 Things to be Excited about in 2014

Here are five things we're excited about this year

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Trendspotting

Chefs Get Schmaltzy

The chicken sandwich at Bin 555 made with schmaltz.

The trendiest fat in restaurant kitchens isn’t butter, olive oil or even lard—it’s schmaltz, a.k.a. rendered chicken fat. Here are five creative ways chefs are using this luscious ingredient right now.

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Supermarket Sleuth

Olive Oil Primer: Healthy Smoke in a Bottle

Smoke in a Bottle

Photo © Sara Julian (Holy Smoke). © Lee McLaughlin (The Smoked Olive).
Courtesy of oliveoillovers.com (Castillo de Canena)

These olive oils are a clever way to add smokiness to all types of food.

Holy Smoke (left)
Smoked over hickory and pecan wood. $15 for 8.5 oz; holysmokeoliveoil.com.

The Smoked Olive Sonoma (middle)
Fruity and a little spicy. $24 for 6.75 oz; thesmokedolive.com.

Castillo de Canena (right)
Fantastic on roast potatoes. $21.50 for 250 ml; oliveoillovers.com.

Try it in a Recipe: Smoky Salmorejo
This chilled, no-cook Spanish soup is similar to gazpacho but blended instead of chopped. Smoked olive oil adds meatiness to the vegetarian dish. GET THE RECIPE »

Related: Lazy Grilling: Shortcuts to Smoky Flavor
F&W’s Summer Grilling Guide

Trendspotting

5 Food Fads That Faded

Food Fads That Faded: Floribbean Cuisine

Photo © Peter Arkle

F&W celebrates its 35th anniversary throughout March. For more fun clips from the archives (like legend Julia Child looking badass), follow us on Instagram #FW35th @foodandwinemag. Here, the trends that came and went.

“Floribbean” Cuisine
In the late ’80s, F&W proclaimed that Floribbean food and cocktails were here to stay.

Southwestern Food
“The Southwest is hot!” F&W exclaimed in 1987. This is still true; just not the food.

Creole & Cajun
Jambalaya and gumbo are classics, but they’re not “state of the art eating,” as F&W reported in 1989.

Sun-Dried Tomatoes
Along with Camembert and pasta salad, a talisman of the high life from the Reagan era.

Baby Veggies
Itty-bitty vegetables seem to reappear on menus (and in F&W) every five years or so. The last time was 2008.

Download the Full Story: 35 Years of Food Trends »

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