Mouthing Off

By the Editors of Food & Wine Magazine

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Pastry chef Tracy Obolsky goes through popcorn in 50-pound bags at North End Grill to create nostalgic desserts like her popcorn sundae. Her newest creation is just about to hit the menu: the popcorn soufflé with salted butterscotch sauce.

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Seasonal Survival Guide

Earlier this week, F&W's Justin Chapple showed how to easily de-pit cherries using a wine bottle and a chopstick. Here, his Test Kitchen co-star Kay Chun offers four clever ways to use all that fruit.

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Make This Now

"I don't like blanching asparagus," says David Chang. The star chef reveals his preferred method and a super-simple recipe for the vibrant spring vegetable.

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Make This Now

F&W's Kay Chun shares her cooking strategy for fast weeknight meals.

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Expert Guide

F&W's Kay Chun reveals four fantastic ways to use cucumbers, from refreshing gazpacho to super-simple fried rice.

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Expert Guide

This Mediterranean vegetable, at its peak in spring and fall, has a strong anise flavor and crisp texture that’s delicious in salads when raw. When cooked, fennel softens and the flavor becomes sweet and mild.

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Expert Guide

Salmon is, of course, delicious simply cooked, especially when it’s fresh and wild-caught, but it also works well with bold spices and deep earthy flavors. Here are 11 things to do with this incredibly versatile fish.

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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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Expert Guide

Almond flour, also known as almond meal, is a protein-rich flour that’s often used in gluten-free and Paleo diet cooking. You can make your own by grinding blanched sweet almonds in a food processor, or buy it at the health food store.

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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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