Mouthing Off

By the Editors of Food & Wine Magazine

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Tacos

Dominique Ansel has decided to use his super powers to put a twist on tacos. And he's called in an expert: Alex Stupak, king of the Empellon empire, with a whole restaurant, al Pastor, dedicated to tacos, as well as a history of making great desserts. Stupak also just happens to be an F&W Best New Chef.

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News Feed

What's the one dish that pastry genius Pierre Hermé will make a pilgrimage for while he's in NYC? It's not pastry, and it's not fancy.

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Make This Now

Don't just drink your beer.

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Chef

An excerpt from Eric Ripert's new memoir, 32 Yolks: From My Mother's Table to Working the Line.

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Make This Now

Don't just drink your coffee.

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Make This Now

Sour cream isn't just for savory dishes.

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Dessert

Recently, Mission Cantina began serving one dessert: Soft serve with French fries on the side. It's the perfect dessert to eat as we segue from cold weather into warm spring days.

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Make This Now

An Oscar viewing party isn't complete without a gorgeous dessert spread.

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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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