Mouthing Off

By the Editors of Food & Wine Magazine

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

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Josh Friedland’s Eatymology is required reading for anyone who fears being a foodiot. He tackles the political (honey laundering) and the bizarre (nut rage), as well as the downright silly (snackwave fashion, as seen on the dog above). Consider these real, parody-worthy terms:

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Juice bars have long touted turmeric’s alleged health benefits; cafés may be next. Jane in San Francisco uses the electric-orange root in a new warm drink, alongside Stumptown coffee. 

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Bring your next cocktail-party to another level with these six great additions, from cured salami to rock-candy-infused rye.

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The current fried chicken trend shows no sign of stopping, and we’re not complaining.

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From ideas for using recycled pizza boxes to an easy cookie recipe for leftover egg whites, here are creative ideas and innovations on how to cut waste.

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Bakeshops have become America’s favorite new hangouts, serving phenomenal cakes, cookies and pies. 

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Hidden within the back pages of The Nomad Cookbook is The Nomad Cocktail Book. It's a modern reference guide and compendium of nearly 200 of the acclaimed bar's most innovative drinks. Leo Robitschek, The Nomad's self-taught cocktail guru, shares five pieces of wisdom that any home mixologist should know.

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To find the best places in New Orleans for a well-made drink, F&W turned to rum guru and tiki scholar Jeff "Beachbum" Berry. Here, his top five bars for a perfect cocktail crawl.

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Inspired by all the great new Middle Eastern-influenced restaurants opening around the country, F&W presents a fantasy menu.

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