Mouthing Off

By the Editors of Food & Wine Magazine

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These foods are far from your childhood lunch.

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What happens when star chefs invite their pals to tinker with their menus? The answer: all kinds of deliciousness involving sandwiches and tacos.

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Homemade cheese is showing up at restaurants around the country.

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Not sure about offal? These amazing dishes might change your mind.

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Craft breweries across the US are offering something new: superior food and beer pairings as ambitious as anything you'd find at a wine bar. Here's what to eat and drink at four great places.

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Want to avoid the popcorn line at Ghostbusters, X-Men or another summer blockbuster? Smuggle in some of these delicious artisanal candies.

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From the authors of Pen & Palate: Mastering the Art of Adulthood, With Recipes, advice on how to get through that fraught post-college decade: Good food, good friends, and plenty of wine. Oh, and listen to your mother (sometimes).

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After a chance encounter, chef Timothy Hollingsworth fell in love with the donabe.

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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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