In this week's edition of Mad Genius Tips, F&W Test Kitchen whiz Justin Chapple shares an incredible method for for reviving a stale baguette that involves running the bread under water. Here, 13 more useful tips for buying, storing and eating bread.
The lighter the wine, the cooler it should be served.
Decanting is a must, especially for young, tannic red wines. Here's why everyone should own a decanter.
Here's how chef Tyler Florence makes his fried chicken incredibly crispy and perfectly moist.
The best egg dish ever is easier than an omelet and twice as tasty.
It's insanely cold in many parts of the country right now. Here are 5 simple, boozy ways to warm yourself up.
"I don't really like sweets," says master pastry chef (and Cronut inventor) Dominique Ansel. His amazing marshmallows are remarkably less sweet than most.
Four years ago, F&W sent David Chang (then an F&W Best New Chef 2006, today a BNC All-Star) into a kitchen stocked with Thanksgiving leftovers. He emerged with a lineup of ultra-genius recipes that repurposed seemingly-uninspiring ingredients like cold potatoes and green beans into crispy, flavorful dishes like mashed-potato spring rolls. He even drafted Momofuku pastry chef Christina Tosi to incorporate leftovers into two stunning desserts. Here are the innovative recipes.
Brussels sprouts have come a long way. Once known primarily as the vegetable most detested by children, the sprout is currently enjoying the spotlight as a darling ingredient at top restaurants. Now, there’s even more reason to love brussels sprouts: They could cut down your holiday electricity bill. A team from The Big Bang UK Young Scientists and Engineers Fair recently created a battery that runs on brussels sprouts. It takes five energy cells (each of which is comprised of 200 sprouts) to power the lights on an eight-foot tall Christmas tree currently on display on London’s South Bank. Read more >