Mouthing Off

By the Editors of Food & Wine Magazine

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Treasured

Chef superstar Marcus Samuelsson shows off his prized skillet for this week's Treasured: Marcus Samuelsson. Here, he shares the top three things that every kitchen should have.

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Treasured

Chef Marco Canora of New York City's Hearth, reveals his most prized posessions for this week's Treasured: Marco Canora.

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Treasured

Alex Raij, chef-owner of New York's El Quinto Pino, Txikito and La Vara in Brooklyn, reveals her more precious possessions for this week's Treasured: Alex Raij. Here, she shares tips from a recent expansion.

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Treasured

The scholarly, soft-spoken chef is that last person you'd expect to use something called a "diva spoon" but she uses one for plating in her newly three-starred restaurant Annisa.

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Treasured

When he opened his new restaurant Telepan Local in New York's Tribeca, Wellness in the Schools champion and locavore chef Bill Telepan brought a secret ingredient.

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Treasured

Click through Treasured: Seamus Mullen's Spanish Iron, then check out the chef's best tips for cooking with his favorite tool.

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Treasured

Austrian chef Kurt Gutenbrunner of New York's Wallsé, Blaue Gans and Cafe Sabarsky is so particular about his schnitzel that he'd grab his favorite cutlet hammer before fleeing during an emergency.

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Treasured

"I know that some people use lavender, incense and cake as sedatives, but for me a ‘nose bath’ in an old book just does something."

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Treasured

In this series, photographer Melanie Dunea of My Last Supper takes a peek into the minds of working chefs and gets them to reveal their most prized possessions.

Treasured: Christina Tosi's Scarves

Momofuku Milk Bar's confectionary mastermind Christina Tosi built a dessert empire by doing things a little differently. She puts confetti in cookies, cereal milk in soft serve and now, blondies in apple pie. Tosi has always had flair in the kitchen, and she credits her grandmother...Read more >

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Treasured

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