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Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Lessons

5 Ways to Give the Fast-Food Breakfast Sandwich a Makeover

Homemade egg sandwiches can be so much better.

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Expert Lessons

How to Use a Wall of Fire to Feed a Party

ChefSteps

ChefSteps, a Seattle-based cooks’ collective, celebrates the art of culinary showmanship with geeky glee. Here, how they cooked a feast using a 1,500-degree applewood inferno.

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Expert Lessons

The Best Way to Grill a Huge Piece of Meat

The Best Way to Grill a Huge Piece of Meat

No piece of meat is too large for the grill as long as you know how to butterfly it.

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Wine-Tasting Room

How to be a Wine Super-Sleuth

How to be a Wine Super-Sleuth

Want to taste like a wine pro? Here are the five questions you should ask yourself while you sniff and sip, plus three wines that will give you a mini lesson in acid, tannin and aroma.

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Expert Lessons

Why the Best Chefs Are Burning Wood in Their Kitchens

Why the Best Chefs Are Burning Wood in Their Kitchens

Matthew Dillon explains why he chose to "put himself at the mercy of the fire," as he says, and fuel his new kitchen solely with wood.

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Expert Lessons

How Wine Is Made

How Wine Is Made

F&W's Megan Krigbaum explains a grape's journey from vine to bottle.

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Expert Lessons

How to Taste Wine Like a Pro

How to Swirl, Sniff, Slurp and Spit Wine Like a Pro

Wine-tasting has its own code of conduct. Here's what you need to know about all that swirling, swishing and spitting.

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Expert Lessons

Mixologist Anu Apte's 8 Favorite Cocktail Tools

Mixologist Anu Apte's 8 Favorite Cocktail Tools

At her Seattle bar, Rob Roy, mixologist Anu Apte obviously has all of the traditional barware, but she also likes to use special tools that she's collected along the way. Below are some of her favorites from her stunning tool kit.

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Expert Lessons

Why Michael Symon Spikes His Burger with Spicy Sausage

Michael Symon's 50-50 burger

Michael Symon estimates that he has 1,000 different burger recipes and ideas. "I love them all," he says.

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Expert Lessons

How Mixologist Dave Arnold Makes the Perfect Gin and Tonic (And How You Can Too)

"If you want to assemble a good gin and tonic, the least you should do is put a couple of highball glasses and gin in the freezer (don't worry—it won't freeze)."

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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.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.