Mouthing Off

By the Editors of Food & Wine Magazine

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Here, Jewish cookbook authority Joan Nathan dishes with Food & Wine about the one Jewish recipe every cook should master. 

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Here, chef Joe Simone discusses his relationship with famed chef and cookbook author Paula Wolfert.  

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Two New Orleans pastry pros name some Big Easy food professionals you need to know.  

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Here, Mexican cooking authority Zarela Martinez shares her rules for a successful career. 

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Here, Robert Mondavi Winery’s Geneviève Janssens tells how she turned errors into positives. 

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Corison Winery’s Cathy Corison shares five lessons she would tell her younger self.

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Soul and comfort food queen Tanya Holland has perfected fried chicken and slow-cooked meats at her Oakland, California, restaurants B-Side BBQ and Brown Sugar Kitchen. Here, she dishes with Food & Wine why ambitious women shouldn’t fear making mistakes.

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We asked top chefs in the industry who inspire them. Here’s what they had to say.

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Chef de cuisine Julie Kline—Marc Vetri’s first female head chef—gives six bits of advice on how to make it in the food business.

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While ice cream expert Jeni Britton Bauer could have given her younger self some advice, she chose not to. Here's why.

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