Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Lessons

It's summer; the last thing you want to do is stand over a hot stove preparing a meal. Instead of cooking, beat the heat by soaking these three pantry staples.

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Expert Lessons

Chef Stephanie Izard of Chicago’s Girl & the Goat is a grilling genius. Here, she gives a tutorial to her husband, a craft-beer expert—and he returns the favor with a pairing lesson.

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Expert Lessons

Zach Pollack of Alimento in Los Angeles shares a brilliant trick he learned from chef David Myers for how to give a salad dressing crazy delicious texture and body: Stick an egg in it.

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Expert Lessons

Lifestyle expert and The Chew co-host Clinton Kelly (a former cater waiter) believes pouring glasses and busing empties are tasks anyone having a big party should farm out. Here are his tips for hiring and working with servers.

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Expert Lessons

Homemade egg sandwiches can be so much better.

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Expert Lessons

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

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
FoodandWine

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

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

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

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