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Mouthing Off

By the Editors of Food & Wine Magazine

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Mad Genius Tips

The Insanely Easy Way to Poach a Dozen Eggs at Once

There's nothing more impressive than serving friends a brunch featuring runny-yolked, perfectly poached eggs. But unless you use this brilliant technique, you'll be limited to making one or two at a time.

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Mad Genius Tips

For the Best Hash Browns of Your Life, Use a Waffle Iron

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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Mad Genius Tips

How to Make Brown Sugar When You Invariably Run Out of It on Christmas Eve

Got everything you need to make cookies except for that one dried-up nub of brown sugar? Follow this super easy demo and you'll be baking in no time.

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Mad Genius Tips

An Awesome Trick for Making DIY Chocolates

We’re kicking off a new season of Mad Genius Tips with a brilliant trick for creating homemade chocolates that even Willy Wonka doesn’t know about.

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Mad Genius Tips

Time-Saving Tip: Ultra-Easy Tomato Sauce

Tagliatelle Bolognese at Trou Normand

At Trou Normand in San Francisco, chef Salvatore Cracco goes through 50 pounds of meat to make over five gallons of Bolognese sauce each week. Here, he shares an easy, time-saving way to process veggies for any tomato sauce, with or without meat.

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Mad Genius Tips

The Clever Technique Behind Chicago's Amazing Fried Deviled Egg

Deviled Egg with Arugula & Capers

Here, chef Jimmy Bannos Jr. shares the secret to the most incredible deviled egg ever.

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Mad Genius Tips

Takeout Hack: Leftover Rice Reincarnated

Jasmine Rice Pilaf

For those of us still struggling to plow through leftover turkey, chef Michael Hung offers a quick, easy solution that also uses up the rest of the takeout rice you ordered this weekend after turkey fatigue set in.

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Mad Genius Tips

Introducing Dry Brining, an Easier Way to Season Thanksgiving Turkey at Home

Classic Roasted Turkey

Chef Billy Allin of Cakes & Ale in Decatur, Georgia is a believer in dry brining, which requires neither a massive, leakproof cooler nor the fridge space for an enormous bucket. Here, his foolproof method for super flavorful, crispy skinned turkey.

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Mad Genius Tips

The Five Commandments for Making Perfect Biscuits

Dill-Seed Biscuits

At Olamaie in Austin, the off-menu biscuits are available by request only. People have been known to protest when they run out. Here, chefs Michael Fojtasek and Grae Nonas teach us their five commandments for perfect biscuits.

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Mad Genius Tips

The Best Trick for Cooking Button Mushrooms

Broccolini, Mushroom and Sesame Salad

Button mushrooms get a bad rap as the elevator music of the mushroom world. But Nashville chef Matt Bolus of the 404 Kitchen is out to get them the respect he thinks they deserve with this easy technique.

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