Mouthing Off

By the Editors of Food & Wine Magazine

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How-To

He might be known as Mr. Chocolate, but Jacques Torres also makes some crazy-good ice cream

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Chefsteps

Chefs are people too. And if Grant can mince a shallot like Superman, so can you. Here's how.

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Gastronaut

A sweet-tea brine, a buttermilk soak and a fry in lard: Chef Josh Galliano details the steps behind his renowned recipe.

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Make This Now

Chef Tom Douglas of Seattle’s Hot Stove Society uses an almost­ instant take on gravlax to show off the amazing local salmon. Here, a step-by-step guide to how he quick-cures salmon.

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Mad Genius Tips

There’s nothing better than super-crispy hash browns for brunch. But attaining that perfect, even crust while keeping the center of the potatoes tender isn’t easy—until now. 

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Video Spotlight

Real party pros know their ice. It’s not all cubes, crushed ice or spheres—there’s also pebble ice. 

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Video Spotlight

When you have a show-stopping, herb-studded rib roast, you don’t need any other centerpiece on a holiday table. 

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How-To

Pad Thai may be a favorite takeout dish, but two chefs show how to make a much, much, much better version at home.

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Chefs in Residence

Mario Batali makes Italian saltimbocca with tender chicken and the sweet Italian dessert wine called vin santo.

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Gastronaut

In their quest for big flavor, chefs are making butter that's tangy and complex. Katherine Wheelock investigates.

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