Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Tips

To add a savory note to your next dish, try one of these chef-approved sauces and pastes. 

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Expert Tips

F&W's Julia Heffelfinger recently learned of a brilliant invention that will transform your turkey into a self-basting machine. It's called a basting blanket, and no, you don’t buy it from a SkyMall catalog. 

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Food Photography

Blogger and food stylist Karen Mordechai explains how to graduate from clueless iPhone wielder to Instagram authority.

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Expert Guide

In honor of the 20th anniversary of Thomas Keller's legendary Napa restaurant, The French Laundry, F&W’s Kate Krader and Chelsea Morse have collected reminiscences and lessons from some of the chefs who worship him. Here are a few of his teachings.

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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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Cooking Quest

Sriracha? Kimchi? Lovage? Fermented fish flakes? None of the above. A hyper-experimental cook learns the hard way.

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Expert Guide

Mochiko is one of those words that doesn't fare well in translation. It means “mochi flour” in Japanese, a definition helpful only to those already familiar with mochi, a type of soft and chewy rice cake.

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F&W Book Club

Gluten-Free Girl Every Day is one of the best gluten-free cookbooks on the market, mainly because it doesn’t pretend to be a diet book. Instead, it’s geared toward cooking enthusiasts who happen to be gluten intolerant.

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Ingredients

If you’re a fan of Ethiopian cuisine, you’ve had teff in the form of injera—the thin and spongy pancakes served with each meal. But teff’s malty, cocoa-like flavor makes it amazing for sweets as well.

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Gluten-Free Week

Oat flour is super-useful for both gluten-free and conventional baking.

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