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Mouthing Off

By the Editors of Food & Wine Magazine

Mad Genius Tips

The Thrifty Trick to Better Braises

Chef Tim Love's Braised Pork Shanks

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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Expert Guide

11 Chef Tips for Hosting a Super-Cozy Fall Party

Here, chefs share their best tips for creating a warm and inviting atmosphere for the best-ever fall and winter parties.

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Mad Genius Tips

A Delicious Trick to Transform Leftover Baked Pasta

Baked Four-Cheese Spaghetti

Chef Abbi Adams of Bluebeard in Indianapolis makes a killer baked pasta, but her favorite part of making it is transforming it into amazing arancini the next day.

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expert guide

Marcus Samuelsson's Harlem Thanksgiving Day Menu

Marcus Samuelsson's Harlem Thanksgiving

Decked out in the dandyish style known as Harlem Proper, chef Marcus Samuelsson celebrates his favorite holiday (and his fantastic new cookbook) with spiced turkey and chocolate-peanut pie.

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Chefs Make Change

Buy a Chocolate Moustache from Jacques Torres to Support Men's Health

Jacques Torres

Jacques Torres has joined forces with the Movember Foundation on a new line of white, milk and dark chocolate mustaches.

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Mad Genius Tips

7 Ways to Upgrade Packaged Ramen from Kristen Kish

Kristen Kish

Top Chef star Kristen Kish is no stranger to culinary challenges. For fun, F&W asked Kish if she was up for a new challenge—reinventing packaged ramen—and she was unfazed.

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Chefs in Conversation

1950s America Through the Eyes of Jacques Pépin

When the legendary French chef Jacques Pépin first came to America in 1959 to work at New York City’s Le Pavillon, he had never read a cookbook, never tasted iceberg lettuce and he had definitely never been in a supermarket.

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best thanksgiving tips

Even Pastry Chefs Use Canned Pumpkin at Thanksgiving

Pumpkin Pie

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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Mad Genius Tips

The Easiest Ever Way to Clarify Butter

Homemade cultured butter

We love clarified butter. What we don't love is the often-messy process of melting and straining it. Here, chef Thomas Kim of Rabbit Hole in Minneapolis offers an easy alternative.

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F&W Book Club

5 Pizza Styles You've Probably Never Heard Of

New Haven with Clams

Pizza Guru Tony Gemignani, author ot The Pizza Bible, shares 5 awesome, lesser-known types of pizza from all over the United States.

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The Dish
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