Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

Switching up how you make hollandaise sauce is a fun way to riff on this brunch staple. Here are five different ways to approach this classic sauce.

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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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Expert Guide

A roast chicken can look gloriously burnished on the outside and still not be fully cooked near the inner thigh. Here are three ways to know when your chicken is ready to serve.

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Video Spotlight

You might think you know how to make a vinaigrette but you probably don’t know how to make a perfect vinaigrette.

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Mad Genius Tips

If you think filleting a fish is something is best left to expert outdoorsmen and fishmongers, think again.

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Expert Guide

No charcoal, no wood, no judgments. Just delicious, easy, artisan-worthy food from one of America's most influential young butchers.

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Expert Lessons

Michael Symon estimates that he has 1,000 different burger recipes and ideas. "I love them all," he says.

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Mad Genius Tips

For carrots to cook evenly, they need to be cut evenly. That's easier said than done—unless you watch this week's Mad Genius Tips video. 

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Cooking Tips

In her new book, Blogger Jennifer McGruther looks to the past for healthy inspiration, back to an era when a "wholesome" diet included farm-fresh butter and eggs.

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Expert Guide

You can wrap anything in a tortilla and call it a taco, but some combinations are more delicious—and original—than others. Here, a few ideas to break out of taco tedium.

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