Mouthing Off

By the Editors of Food & Wine Magazine

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Andrew Zimmern's Kitchen Adventures

For everyone who thinks that braising is forgiving, I would remind you of the last dried-out pot roast you’ve eaten. Here are some handy tips for braising.

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lessons from experts

In his new book, Michael Ruhlman offers smart tips that improve upon what is already his favorite way to cook.

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Mad Genius Tips

The smartest chefs are always looking for simple ways to build flavor while using every bit of their ingredients. Here, chef Ian Wilson of Fenrir in Portland, Oregon shares a brilliant tip on creating economical, umami-packed stocks for braising.

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