Mouthing Off

By the Editors of Food & Wine Magazine

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With herring, beets and miraculously cheesy breads, restaurateurs and cookbook authors are importing the flavors of Russia, Georgia and Ukraine to America.

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The chefs behind L.A.'s Kismet combine Middle Eastern flavors and California style.

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Sydney chefs have a particular talent for breakfast. Is one of the dishes here about to become the next avocado toast?

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A four-block stretch of Virginia Avenue is home to four of the city’s most exciting eating destinations. Here’s how to create the ultimate delicious day.

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Architecture and food geeks both have lots to love in Colombia’s capital, which now has great coffee spots (ironically, long lacking), terrific local and global food, and phenomenal new hotels.

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The City by the Bay is coming back strong after a few years of relative quiet. At the center of the restaurant resurgence: the once-sleepy Hayes Valley neighborhood.

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Sesame seed paste is all the rage right now. Here's why. 

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Three chefs reveal how they bump up the flavor in healthy dishes and replace the richness of fat.

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These three apps can help you stay on a healthy track.

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Anatomy of a dish: the Arctic Bird's Nest at Aquavit.

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