Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Holiday Tips

All of your holiday cookie baking needs, compiled.

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F&W Holiday Guide

These are just seven of more than 600 fantastic recipes in Kei Lum and Diora Fong Chan’s epic China: The Cookbook, published by Phaidon this year. Right now, you can get your own copy, and other Phaidon titles, at a 30 percent discount by visiting phaidon.com/foodandwine.

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Expert Guide

Craving something sweet?

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F&W Holiday Guide

There’s nothing that screams “celebration” more than pouring wine from a king-size bottle. 
The classic is the magnum, which is twice as big as a standard 
750 milliliters (we’ve selected six of our favorites, below). A little hunting at your local wine shops may also yield even more impressive double magnums (four regular bottles)—or, rarely, imperials (eight)—though collectors tend to snatch those up. But if 
you do luck into one, here’s a tip: Be sure to invite a weight-lifting friend to help you pour it.

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F&W Holiday Guide

100 pull-ups, 200 sit-ups in fewer than five minutes, an “Assault Bike”—these are the things we do for delicious green milkshakes.

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F&W Holiday Guide

Growing up Italian in a Boston suburb, Christmas Eve was all about the Feast of the Seven Fishes.

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Mad Genius Tips

When you inevitably come down with cookie ennui this holiday season, don’t give up and stop eating sweets. Just switch to something lighter and easier to make: ice cream!

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Expert Guide

Matthew Lodes, the executive chef at Rose Bakery in New York City, shares his essential tips for making a centerpiece-worthy gingerbread house this holiday season.

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F&W Holiday Guide

Just in time for holiday cookie season, restaurateur St. John Frizell shares his inspiration for the spiked milk beverage and the secret to its success.

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F&W Holiday Guide

These delicious sufganiyot, available at Breads Bakery only during the Hanukkah season, are not to be missed.

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