Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

In a continued effort to master her mistakes, former F&W editor-in-chief Dana Cowin stopped by the Institute of Culinary Education for a chocolate lesson with star pastry chef Michael Laiskonis. In addition to showing how to temper chocolate, Laiskonis shares how to mold it and make terrific DIY candy bars. Watch the clips below and learn how to master the perfect chocolate for Valentine's Day.

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Make This Now

It's always fun to use a blowtorch in the kitchen (as long as you follow the directions and know what you're doing). And that goes double for Valentine's Day.

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Make This Now

Trifles—the show-stopping desserts made with layers of spongey cake and creamy custard—are easy to make ahead of time and great for a crowd.

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Make This Now

Olive oil and dessert might not be an obvious combination, but the duo are actually delicious together.

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Holiday Video Channel
FoodandWine

Craving something sweet but don't want to put in the work? We have the perfect cooking hack for you. Watch this video to see F&W's Justin Chapple demonstrate star chef Richard Blais's trick for making fast and easy ducle de leche. 

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Gastronaut

These DIY squares are as flaky as the inside of a Butterfinger bar.

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Chefs Feed

Stuart Brioza and Nicole Krasinski make up one of the food world's most formidable duos, first at State Bird Provisions and now at The Progress (voted a 2015 F&W Restaurant of the Year).

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Make This Now

From classic caramel apples to gorgeous parfaits, here are seven amazing ways to combine caramel and apples.

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Make This Now

What better way to celebrate National Dessert Day than with chocolate?

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Make This Now

Praline is a fudge-like combination of nuts, cream and sugar. It’s minimalist but ultra-delicious and a great addition to lots of desserts.

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