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Mouthing Off

By the Editors of Food & Wine Magazine

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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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Chefs in Conversation

Why You Should Read "Kitchen Confidential" To Your Kids

Kitchen Confidential author Anthony Bourdain

When chef James Mark told his parents he wanted to be a chef, his father bought him a copy of Anthony Bourdain's Kitchen Confidential to try to dissuade him (spoiler alert: it backfired). But it also taught his son a serious lesson.

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Chefs in Conversation

Tips for Dining with Dead People

When was the last time you shared a really great meal with a dead ancestor? 

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Make This Now

An Awesome Easy Italian Cookie for a Crowd

Italian Almond Tart

Sbrisolona is a deliciously crumbly Italian cookie that's super easy to make and great for a crowd.

 

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F&W Exclusive

Breaking Ice Cream News: Morgenstern's Unveils Limited-Edition Collaborations, Like Rose Gold & Black Diamonds

Jewelry designer Anna Sheffield collaborated with Morgenstern's Finest Ice Creams on a limited-edition flavor: prickly pear frozen yogurt with candied black sesame seeds.

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Chefs Make Change

How to Train for the NYC Marathon Like a French Baker

Eric Kayser is running the New York City Marathon for the first time this weekend. He worked with author and sports nutritionist Cynthia Sass to create a $30 prix-fixe menu focusing on the nutritional elements needed for endurance.

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Chef Intel

Why Grant Achatz Loves His Slow Cooker

Vegetable Farro Stew with Figs and Pine Nuts

Grant Achatz professes his devotion to the 1970s’ favorite cooking gadget and shares three fantastic stews.

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Where to Go Next

6 Places to Eat in Vancouver Now

Pidgin

The Vancouver restaurant scene has kicked into high gear in the past couple of years, churning out amazing new cafes, bars, and brasseries at an insane pace. We've rounded up six new places we're especially excited about right now.

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Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.