Mouthing Off

By the Editors of Food & Wine Magazine

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Chefs Feed

"I could eat this every day with a Thai iced tea. It's my jam," says pastry chef Bill Corbett of the tofu banh mi at Sumiko in Oakland.

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Andrew Zimmern's Kitchen Adventures

Don’t be put off by the loosey-goosey nature of this crispy, egg-filled pancake says Andrew Zimmern. It’s Viet–inspired street food at its simplest and best.

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The Food & Wine Diet

It’s summer. You need to make this Vietnamese-inspired shrimp.

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