Mouthing Off

By the Editors of Food & Wine Magazine

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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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Chef Matt Jenning's is taking New England cooking to a new level at his new Boston restaurant, Townsman.

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If New England had a culinary ambassador, it could be Matt Jennings.

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Anatomy of a Dish

These amazing wings are now on the menu at a new Chinese dumpling spot in San Francisco’s multiethnic Mission District.

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Ceramist-turned-winemaker Andrew Beckham ages wine the ancient way: in huge clay amphorae he sculpts himself.

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The Lunar New Year is upon us, which means it’s time for dumplings. While the traditional bundles of crispy, meaty joy are certainly an acceptable option, the new year is a great excuse to try a few new, indulgent creations from star chefs. 

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Two radical traditionalists grind their own flour—the way their great-great-grandparents once did—at Chicago’s most forward-thinking new bakery.

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