Mouthing Off

By the Editors of Food & Wine Magazine

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Thanksgiving is a time for family, so F&W teamed up with our sibling brand This Old House on a very special home-improvement project. We asked Toro's Jamie Bissonnette to upgrade the traditional feast with power tools.

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Best Thanksgiving Tips

Once an installation artist, baker Tara Jensen turns pie tops into an opportunity for creative expression. Here are four ways she decorates holiday pie.

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Best Thanksgiving Tips

There are a lot of apples that need peeling between now and Thanksgiving. Let's all be thankful that chef Sean Brock is here to teach us how to do it right.

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Best Thanksgiving Tips

Toppings like wasabi peas and pickled okra are just a few of the ways to upgrade deviled eggs.

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Best Thanksgiving Tips

From soup to pie, here are fantastic wine pairings for every Thanksgiving course.

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Best Thanksgiving Tips

Using old-fashioned, less-refined sweeteners, a baker adds flavor complexity to a Thanksgiving classic.

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Best Thanksgiving Tips

From curry soup to delicious Reuben hash, F&W's Kay Chun offers up four great ways to use leftover Thanksgiving turkey.

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Best Thanksgiving Tips

Lots of people use canned pumpkin to make pie, but would a pastry chef? Brooks Headley, the genius at Manhattan’s Del Posto, explains why his answer is an unapologetic yes.

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Best Thanksgiving Tips

Take a second to appreciate that we live in a world where toasty-gooey marshmallows are a de rigueur topping for buttery sweet potatoes on Thanksgiving. Now, accept that it gets better.

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Best Thanksgiving Tips

From smoky eggplant dip to store-bought pistachio dukkah, F&W editor in chief Dana Cowin shares six fantastic Thanksgiving hors d'oeuvres.

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