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Mouthing Off

By the Editors of Food & Wine Magazine

Holiday Gift Guide

Know a Budding Gastronaut? Gift a ChefSteps Class at 50 Percent Off

ChefSteps, the incredible team of mad scientists, is offering their awesome online classes for 50 percent off from now until Jan. 9.

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Mad Genius Tips

Time-Saving Tip: Ultra-Easy Tomato Sauce

Tagliatelle Bolognese at Trou Normand

At Trou Normand in San Francisco, chef Salvatore Cracco goes through 50 pounds of meat to make over five gallons of Bolognese sauce each week. Here, he shares an easy, time-saving way to process veggies for any tomato sauce, with or without meat.

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Mad Genius Tips

The Clever Technique Behind Chicago's Amazing Fried Deviled Egg

Deviled Egg with Arugula & Capers

Here, chef Jimmy Bannos Jr. shares the secret to the most incredible deviled egg ever.

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cooking hack

Jeni Britton Bauer's Oddball Cooking Tip: Put Ice Cream in It

Fire-and-Ice Ohio Chili

The fast, fun way to add creaminess and sweetness to recipes: swirl in a little melted ice cream or sorbet.

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File This Under Heartwarming

Reader Request: Alex Stupak's Pickled Tongue

Our favorite piece of reader mail this year was a handwritten letter from a reader in Iowa who saw our feature on chef Alex Stupak's pickled tongue tacos and was reminded of her childhood on a farm.

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Mad Genius Tips

Takeout Hack: Leftover Rice Reincarnated

Jasmine Rice Pilaf

For those of us still struggling to plow through leftover turkey, chef Michael Hung offers a quick, easy solution that also uses up the rest of the takeout rice you ordered this weekend after turkey fatigue set in.

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Mad Genius Tips

Introducing Dry Brining, an Easier Way to Season Thanksgiving Turkey at Home

Classic Roasted Turkey

Chef Billy Allin of Cakes & Ale in Decatur, Georgia is a believer in dry brining, which requires neither a massive, leakproof cooler nor the fridge space for an enormous bucket. Here, his foolproof method for super flavorful, crispy skinned turkey.

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How the Chefs Behind State Bird Provisions Cook for a Crowd

Stuart Brioza and Nicole Krasinski

As they prepare to open their highly anticipated new San Francisco restaurant, The Progress, chefs Stuart Brioza and Nicole Krasinski offer a preview of their family-style, meant-to-be-shared recipes.

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Where To Go Next

How to Share Thanksgiving with New Friends from Bangkok to Bilbao

Soy-Sauce-and-Honey-Glazed Turkey

This Thursday, the website ("the AirBnB of home cooked meals") is hosting its second annual ThanksSharing event in an effort to make sure that no one spends Thanksgiving alone.

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Expert Guide

5 Ways to Transform Thanksgiving Mashed Potatoes

Mashed potatoes are a Thanksgiving side-dish staple. This year, we think you should raise your game and make them unforgettable. Here, 5 supreme ways of transforming mashed potatoes at Thanksgiving.

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Congratulations to Mei Lin, winner of Top Chef Season 12.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.