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Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

5 Great Hamburgers (Almost) Lost to History

Burger Collage

Are we really that proud of ramen burgers or brioche buns that we have nothing to learn from a century of hamburger cooking?

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Expert Guide

6 Ways to Use Coconut Oil

6 Ways to Use Coconut Oil

Coconut oil is a fantastic substitute for butter or shortening in baked goods, but its mild tropical flavor can also enhance greens, grains, vegetables and even shrimp. Here, six ways to use the popular oil. Read more >

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Expert Guide

Chocolate Chip Cookie Tricks from a Master

Winslow’s Home Cookies in St. Louis

Good luck browsing F&W's round-up of America's Best Chocolate Chip Cookies without having to run out and buy one or bake a batch this weekend. While each crunchy, crumbly or chewy specimen has certain appeal, the headliner (left) from Winslow’s Home in St. Louis is picture-perfect and strikes an ideal balance of textures. Read more >

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Expert Guide

6 Go-To Cookie Baking Tips

Almond Cookies with Caramel Dipping Sauce

Here, F&W’s best tips for baking cookies, from how to handle butter to a trick to testing the effectiveness of baking powder and soda. Read more >

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Expert Guide

15 Ways to Use Sweet Potatoes

15 Ways to Use Sweet Potatoes

Sweet potatoes are ubiquitous around the holidays, but there are good reasons—beyond the fact that they're delicious—to make them a year-round staple. Because they contain tons of vitamins A and C and have anti-inflammatory properties, sweet potatoes can add a nutrient boost to all kinds of foods, from crispy hot latkes to cool panna cotta. Here, 15 smart ways to use them. Read more >

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Expert Guide

8 Ways to Use Apples

8 Ways to Use Apples

Pie is an obvious—and delicious—use for apples, but there are so many other things to make with this versatile fruit. Here are tips for preparing dumplings, a savory soup and more exceptional apple dishes. Read more >

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Expert Guide

Chefs' Creative Takes on Thanksgivukkah

Thanksgiving and Hanukkah are upon us and this year it is going to be double the decorations, double the relatives (sigh) and double the food. For the first time since 1888, these two food-centric celebrations are colliding on November 28 to form one mega-super holiday. Restaurants all over the country are turning out their own mash-ups in honor of Thanksgivukkah with everything from turkey stuffed sufganiyot to sweet potato latkes. Word is that this holiday convergence will not happen again for 77,000 years, so grab your bubbe and your “eccentric” Aunt Carol and get ready to stuff your kishke! Read More >

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Expert Guide

6 Ways to Make Stuffing

6 Ways to Make Stuffing: Smoky Chorizo Stuffing

The one thing all delicious Thanksgiving stuffings or dressings have in common is, actually, nothing. They can be made with any kind of bread or no bread at all. They can be studded with everything from sausage to pecans to oysters to fennel. They can be baked in a casserole dish or oven-safe skillet or muffin tins or not baked at all. Here are six of the best ways to make this essential Thanksgiving side dish. Read more >

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Expert Guide

6 Meat Packaging Claims That Don’t Mean What You Think

Contrary to what some vegans believe, we meat lovers are not—at least not necessarily—indifferent to the evils of commercial meat production. We don’t sit around thinking of ways we can make pigs miserable. We want them to be happy, at least until we eat them. But the meat business, ever resourceful and pressed by hard times to sell more and more, has come up with a handful of claims with which to assure us. Some, like “organic beef,” have specific and rigorous qualifications. Others are largely bogus. For example: All Natural. This one is so vague that I wonder how I could ever have been convinced by it...Read more >

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Expert Guide

7 Ways to Use Ketchup

Mama Chang's Stir-Fried Shrimp and Scallions

Ketchup is classic with burgers and fries, but home cooks and superstar chefs alike have devised clever methods to leverage its sweet-and-tangy flavor. Here are seven ways to cook with ketchup, from a classic Chinese-American stir-fry sauce to Jacques Pépin’s glaze for chicken livers. Read more »

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.