Food & Wine
Spread the Word
Five new-school toppings to upgrade your morning toast
2 min |
March 2026
Food & Wine
Australian Abundance
14 stellar bottles prove there’s much more to the island continent’s wines than simply Shiraz.
4 min |
March 2026
Food & Wine
Hong Kong's New Turn
The city’s chefs are embracing regional ingredients and traditions with delicious results.
7 min |
March 2026
Food & Wine
A Sweet Celebration
Chef Warda Bouguettaya and her husband, Mohamed, welcome Eid al-Fitr with a spread that has stood the test of time.
9 min |
March 2026
Food & Wine
American Whey
With artisan cheesemakers in every corner of the country, there’s never been a better time to be a cheese lover in the U.S.
10+ min |
March 2026
Food & Wine
The Champion of the Crescent City
For 40 years, 1988 F&W Best New Chef Frank Brigtsen has been nurturing New Orleans cuisine.
3 min |
March 2026
Food & Wine
Build-a-Bowl
Big flavors and simple builds are the secrets to these satisfying bowls.
5 min |
March 2026
Food & Wine
Rice and Easy
Arroz con pollo, a comforting rice and chicken dish, comes together in one pot.
4 min |
March 2026
Food & Wine
OPEN SESAME
TINY BUT MIGHTY, SESAME SEEDS HAVE A LONG HISTORY—AND A WAY OF MAKING EVERYTHING TASTE BIGGER.
10+ min |
March 2026
Food & Wine
Irish Gold
Silky, balanced Irish whiskeys are making a comeback.
3 min |
March 2026
Food & Wine
Cabbage's Cozy Side
From a creamy one-pot pasta to savory Japanese pancakes, these recipes prove that cabbage is the ultimate cold-weather champion.
6 min |
March 2026
Food & Wine
Powerhouse Plant
There’s lots to love about watercress, the world’s most nutritious green.
2 min |
March 2026
Food Network Magazine
New Hampshire
Apple cider was deemed the official beverage of New Hampshire in 2010.
2 min |
February/March 2026
Food Network Magazine
Minnesota
Two restaurants lay claim to the Juicy Lucy: Matt's Bar and the 5-8 Club, both located on Cedar Avenue in Minneapolis.
1 min |
February/March 2026
Food Network Magazine
West Virginia
Pepperoni rolls were the go-to lunch for West Virginia coal miners in the early 20th century, and now the meaty, cheesy snacks are beloved statewide.
1 min |
February/March 2026
Food Network Magazine
Maryland
Iconic Old Bay Seasoning was invented in Baltimore in the 1930s, and it has been a Maryland must-have ever since: It's the quintessential topping for all those blue crabs from nearby Chesapeake Bay.
1 min |
February/March 2026
Food Network Magazine
Kentucky
The name is trademarked by Kern's Kitchen, the original 1954 inventors of the Louisville staple, and the company has been known to vigorously protect it.
1 min |
February/March 2026
Food Network Magazine
Mississippi
People say this indulgent pie got its name because of its resemblance to the mud along the banks of the Mississippi River at low tide.
1 min |
February/March 2026
Food Network Magazine
Kansas
These low-and-slow ribs are a perfect example of the style of barbecue that's famous in these parts.
2 min |
February/March 2026
Food Network Magazine
Florida
Key lime production was a big deal in the Florida Keys in the 1800s, and after canned condensed milk hit the market in the 1850s, Key lime pie eventually became the quintessential Florida dessert.
1 min |
February/March 2026
Food Network Magazine
Connecticut
Connecticut doesn’t have an official state cookie, but if it did, the snickerdoodle would take the title. This classic New England treat is a favorite in the Nutmeg State, so naturally our version is made with a good dose of nutmeg!
1 min |
February/March 2026
Food Network Magazine
Georgia
Last year, Georgia lawmakers decided to recognize cornbread as the official state bread.
1 min |
February/March 2026
Food Network Magazine
Pennsylvania
More than 80 percent of the country's pretzels come from Pennsylvania!
2 min |
February/March 2026
Food Network Magazine
Rhode Island
Walk into any caf Walk into any café or grocery store in Rhode Island, and you'll likely find coffee milk, the official state beverage.
1 min |
February/March 2026
Food Network Magazine
North Carolina
The Tar Heel State is split on barbecue sauce: The western side uses ketchup or tomato paste, the eastern side does not.
2 min |
February/March 2026
Food Network Magazine
South Dakota
Fry bread is a symbol of both hardship and resilience: It was first made by the Navajos in the 1860s during the Long Walk, their forced relocation from Arizona to New Mexico.
1 min |
February/March 2026
Food Network Magazine
New York
The Big Apple is home to a lot of iconic comfort foods, but this one made it into The Godfather: \"Leave the gun. Take the cannoli.\"
2 min |
February/March 2026
Food Network Magazine
Alaska
The South has pimento cheese, and Alaska has Kenai dip.
1 min |
February/March 2026
Food Network Magazine
Arkansas
This sweet version of biscuits and gravy comes from the Ozarks region, where it's a popular breakfast.
1 min |
February/March 2026
Food Network Magazine
Nevada
A smart marketing campaign put shrimp cocktail on the map.
1 min |