Mouthing Off

By the Editors of Food & Wine Magazine

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Geography is the next great battleground in politically correct naming conventions.

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Vegan

Cookbook author Dina Cheney on why (and how) everyone should be drinking non-dairy milks—plus, a recipe for soy matcha milk. 

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News Feed

A collaboration between Mimi Cheng's and by CHLOE has created a limited-edition vegan dumpling even carnivores will love.

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Restaurant Intel

Vegan pizza is nothing revolutionary. But good vegan pizza? That’s an innovation.

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Vegan

Learn how to make an easy vegan coconut whipped cream and a versatile cashew cream by chef Tal Ronnen of L.A.’s buzzy, vegan restaurant Crossroads. Both recipes are from Ronnen's new cookbook, Crossroads.

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Make This Now

Game day spreads don’t have to include meat and dairy to be delicious.

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Vegan

Alain Coumont, founder of Le Pain Quotidien, loves showcasing vegetables in his cooking. Here are his vegan pantry essentials.

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Best Food Year

Get in on the ground floor of the nut cheese revolution. 

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Make This Now

A good Easter meal doesn't need eggs—or meat, or dairy—to be delicious and appropriately springy. Here, seven excellent vegan Easter dishes.

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America's Best Gluten-Free Bakeries

Erin McKenna’s culinary experience amounted to little more than a waitressing gig at Lupa when she decided to open her gluten-free vegan bakery in 2005.

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