Mouthing Off

By the Editors of Food & Wine Magazine

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The More You Know
Ingredients

The two ingredients are easily confused—here’s what you need to know about each.

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Ingredients

The pink peppercorn is getting new life in the hands of the food world’s tastemakers.

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#FoodWineWomen

Pastry chef Tracy Obolsky goes through popcorn in 50-pound bags at North End Grill to create nostalgic desserts like her popcorn sundae. Her newest creation is just about to hit the menu: the popcorn soufflé with salted butterscotch sauce.

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Seasonal Survival Guide

Earlier this week, F&W's Justin Chapple showed how to easily de-pit cherries using a wine bottle and a chopstick. Here, his Test Kitchen co-star Kay Chun offers four clever ways to use all that fruit.

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Make This Now

"I don't like blanching asparagus," says David Chang. The star chef reveals his preferred method and a super-simple recipe for the vibrant spring vegetable.

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Make This Now

F&W's Kay Chun shares her cooking strategy for fast weeknight meals.

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Expert Guide

F&W's Kay Chun reveals four fantastic ways to use cucumbers, from refreshing gazpacho to super-simple fried rice.

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Expert Guide

This Mediterranean vegetable, at its peak in spring and fall, has a strong anise flavor and crisp texture that’s delicious in salads when raw. When cooked, fennel softens and the flavor becomes sweet and mild.

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Expert Guide

Salmon is, of course, delicious simply cooked, especially when it’s fresh and wild-caught, but it also works well with bold spices and deep earthy flavors. Here are 11 things to do with this incredibly versatile fish.

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