Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Make This Now

Did you stock up on eggs too aggressively in the run-up to Easter? We have nine ways to use them up, from superfast breakfast sandwiches to vibrant spring vegetable omelets.

READ MORE
Chefs Feed

Chef Anthony Strong loves the incredible, cheese-topped omelet at Spruce in San Francisco.

READ MORE
Chefsteps

Any cook who prepares Eggs Benedict from scratch will tell you that it's no easy task. Because we like a challenge, we set out to create the perfect Benedict recipe.

READ MORE
Chefsteps

We all know the story. What many of us don’t know is that "Green Eggs and Ham" was the product of a bet between Dr. Seuss and his publisher.

READ MORE
Make This Now

In this week’s episode of Mad Genius Tips, F&W’s Justin Chapple revealed the incredibly easy way to poach a dozen eggs in one go using a muffin tin. Here, eight great ways to show off this magical cooking trick at your next big brunch.

READ MORE
Mad Genius Tips

There's nothing more impressive than serving friends a brunch featuring runny-yolked, perfectly poached eggs. But unless you use this brilliant technique, you'll be limited to making one or two at a time.

READ MORE
Expert Guide

Baking eggs is a super-easy way to cook them, but since very little fat is involved, it’s best to add some flavor with a delicious sauce. Here are eight excellent options.

READ MORE
Expert Guide

Eggs aren’t just for breakfast. Here are four wine pairing approaches to try with your baked eggs.

READ MORE
Expert Guide

Here, everything you need to know about double-yolked eggs.

READ MORE
Chefsteps

When it comes to cooking (or anything, really), what could be more empowering than the knowledge that your efforts will yield awesome results?

READ MORE

Topics

Sites We Like