Mouthing Off

By the Editors of Food & Wine Magazine

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Easter

What is Easter without a bunny cake? Here, our step-by-step guide to making the fluffiest, most adorable bunny-shaped cake for Easter. 

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healthy grains

How the Semilla baker came to understand the art of baking with whole grains.

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Make This Now

Coconut oil is a great substitute for butter in baked goods, and its mild tropical flavor can also enhance a range of dishes from soup to grains. Here, seven fantastic ways to cook with coconut oil.

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Make This Now

The 22-year-old blogger Kamran Siddiqi is fascinated by classic desserts (“I have an old soul,” he explains). Here, the pie and cake recipes he’s perfected.

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Expert Guide

If you’re taking your cakes to a picnic or bake sale, how do you get them there safely? Here are four ways to transport them that will fit every budget.

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Expert Guide

From classic vanilla buttercream to a billowy meringue, there are many ways to frost a cupcake.

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Expert Guide

Cupcakes with surprises inside are always more fun. Here are three (well, three and a half!) different methods to use to fill your cupcakes.

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Make This Now

Low yields and strong demand for nuts have driven prices to all-time highs for many varieties. Here are our favorite crunchy, chewy, gooey nut desserts that are worth the money.

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Video Spotlight

Making a perfect, flaky pie crust isn’t easy. But making a perfect, flaky, gluten-free pie crust is even more difficult. Luckily, chef Jonathan Waxman has a secret weapon: the cheese grater.

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F&W Book Club

In pastry chef Johnny Iuzzini's new cookbook Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking, he reinvents classic recipes with exciting flavor combinations. Here's a sneak peak at some of Johnny's incredible flavor mashups.

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