Mouthing Off

By the Editors of Food & Wine Magazine

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Four ways to upgrade your typical takeout dinner plan—inspired by some of our favorite dining experiences. 

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At the new Madcapra sandwich stand in L.A.’s Grand Central Market, chefs Sara Kramer and Sarah Hymanson serve four vegetarian sandwiches each day. Here, Kramer shares their best ideas for veggie sandwich fillings.

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Here, five essential barbecue ingredients from Grill Nation, the new book by grill expert and Travel Channel host David Guas.

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Texas barbecue is now sweeping France. Here’s how Thomas Abramowicz’s new Paris spot, The Beast, stacks up against Austin’s Franklin Barbecue.

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Nobletree, a new Brooklyn roaster, offers classes for bean obsessives—and aspiring coffee-grading professionals. How do you score?

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Chefs Pamela Yung and José Ramírez-Ruiz share the inspiration behind their excellent, vegetable-forward tasting menu at Brooklyn's Semilla.

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The seven phenomenal places here—fun, delicious, globally minded—are an antidote to restaurant déjà vu.

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Expert Guide

The star chef shares simple ways to add a Mexican twist to every meal with tips inspired by his new cookbook.

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Anatomy of a Dish

Chef Trevor Moran deconstructs his ornate take on the classic lemon cake, featuring Meyer lemons and St-Germain bubbles.

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Great for concentrating flavor in fruits and vegetables, dehydrators have never been more popular with chefs. Here, a look at how this trend is playing out on plates around the country.

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