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Mouthing Off

By the Editors of Food & Wine Magazine

Best Cookbooks of All-Time

Why You Need Paul Bocuse’s Technique Textbook

Chef John Folse talks about why he loves Paul Bocuse's French Cooking so much. 

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Meaty Pizza, Uni on the Half-Shell and a Strangely Delicious Breakfast Sandwich

Here, some highlights of what F&W editors have been cooking and eating over the past week.

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Expert Guide

11 Ways to Make Fried Chicken

Tea-Brined and Double-Fried Hot Chicken

With restaurateurs still opening places devoted to the crispy bird, one thing is clear: Fried chicken, we just can’t quit you. Here are 11 ways to make it (the bone-in stuff; no cutlets here) at home.

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Make This Now

9 Foolproof French Recipes to Make for Brunch

Ratatouille Toasts with Fried Eggs

Here are nine amazing French recipes for brunch that are delicious no matter what time you eat them.

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Make This Now

7 Ways to Make Chicken Parmesan

Crispy, saucy and covered in a glorious blanket of melted cheese, chicken parmesan is utterly satisfying. After mastering the classic version, try your hand at these seven equally delicious variations.

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The Dish
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Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.