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Mouthing Off

By the Editors of Food & Wine Magazine

Supermarket Sleuth

A Cookie From Across the Pond

F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

In our October issue, we featured a recipe for Nanaimo Bars that called for digestive biscuits. These traditional British cookies resemble graham crackers in taste—they’re both made with whole-wheat flour—and they’re as ubiquitous and popular there as Oreos are here. Digestive biscuits have been around for almost 150 years. Like graham crackers and vanilla wafers, the plain biscuits are often broken up and folded into pudding-like desserts; crushed and used as a crisp, sweet topping; or finely ground and used to make cookie crusts. They’re also delicious dunked into a cup of coffee or tea, but you have to act fast as the cookies fall apart quickly! The biscuits come plain or topped with milk or dark chocolate, and the most popular brand is McVitie’s; the chocolate version is also sold by the French cookie company LU. They’re available in the cookie section of well-stocked supermarkets, at specialty food shops and online from Amazon.com.

F&W Pie Week

Deep Pie Thoughts

Pie Week is upon us. We're dedicating this week to all things pie. If you've photographed a favorite pie, either at home or out in the world, upload it to Instagram along with #FWpie and we might feature it on our website. And just in case you need some additional inspiration, here are five of our favorite pie quotes:

"Promises and pie crust are made to be broken." - Jonathan Swift

"Good apple pies are a considerable part of our domestic happiness." - Jane Austen

"If you wish to make an apple pie from scratch, you must first invent the universe." - Carl Sagan

"When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it's not, mmmmmmmm, boy." - Jack Handy

"I like pie." - Barack Obama

Related: How to Make Pie Crust
Top 10 All-Time Favorite Pies
America's Best Pie Spots

Best Cookbooks of All-Time

The Book That Keeps Joanne Chang Baking

Getting a chef to pick a favorite cookbook is like asking a parent to choose her most-loved child. But F&W pressed great cooks around the country to reveal their top picks of all-time.

Chef: Joanne Chang of Boston's Flour Bakery

The Book: Baking with Julia by Julia Child, 1996

“I had my first pastry job at Rialto when Julia Child was writing the book and filming the TV series,” says Chang. “Through various Boston and Cambridge restaurant connections I got to witness part of the book being tested in Julia’s kitchen. It was a great opportunity to see Julia, who’s obviously an icon, and to watch behind the scenes. About three years later I decided to open my own bakery. The whole process of opening any restaurant is very long and very hard. I didn’t realize when I first started out how discouraging it could be. You have to deal with so many things that have nothing to do with baking, like attorneys, leases, equipment, regulations, just a bunch of crazy stuff. But that book never failed to re-inspire me. Seriously, I’d pick it up and within about 3 minutes I’d be like, ‘OK, no, this I what I want to do! And this is why I want to do it.’ There are a lot more modern, fancier books out there, but in terms of a book that I go to that brings me a lot of happiness, that book definitely does it.”

Related: Best Books for Food Lovers
Recipes from Julia Child
Joanne Chang's Asian-American Thanksgiving

Work in Progress

April Bloomfield Sings While She Cooks

Here, fun and sometimes hilarious behind-the-scenes tales from authors working on forthcoming cookbooks. This week, JJ Goode talks about writing books with the perfectionist chef April Bloomfield. Read more >

read more
New Slideshow

The Ultimate Apple Pie Bucket List

Slightly North of Broad; Charleston, SC

For F&W Pie Week, we present the best apple pies in the country, from totally traditional versions with flaky crusts and cinnamon-spiced apples to deep-fried variations and others made luxuriously rich with caramel. The creator of this beauty at Slightly North of Broad in Charleston references Taoism and balance in everything he does. The apple pie pairs sweet Carolina apples with a tangy zip of sour cream and has an eggy pâte sucrée crust offset with a topping of crunchy, toasty walnut strudel. New Slideshow: America's Best Apple Pies

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

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