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Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Lessons

How to Use Butter Better

Alex Guarnaschelli's philosophy for butter use—watch the clip to learn more.

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Andrew Zimmern's Kitchen Adventures

Battle-Tested Classic: Beef, Beet and Cabbage Borscht

Beef, Beet and Cabbage Borscht

Photo © Stephanie Meyer.

This was all I ever wanted to eat growing up, and I still crave it more than I care to admit. This Eastern European cabbage soup is really more of a schi than a borscht, but why quibble over names? In America in the ’60s, unless you were Russian, this was borscht. Funny how that works. It’s a meal in a bowl to be sure, but small portions are a great starter. I have been making this for decades; it’s a battle-tested classic. SEE RECIPE »

See More of Andrew Zimmern’s Kitchen Adventures

Drink This Now

Sesame, Mustard and Olive Oils Now Enhancing Cocktails

The Torpedo

The Torpedo © Emily Hsu

We use oils in just about every aspect of our lives: cooking, cleaning, car maintenance. Now bartenders are using oils—sparingly—in cocktails, for their intense aromas and flavors. MORE >

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Supermarket Sleuth

The Chocolate Bar Hidden in My Desk Right Now

Courtesy of Theo Chocolate

Courtesy of Theo Chocolate

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

Theo is one of my favorite chocolate companies: Not only does it make organic, fair-trade bars and truffles in its Seattle factory, but Theo also is just so creative (its Bread and Chocolate bar, made with crispy crumbs, is a longtime love of mine). The company recently relaunched its Classic collection of bars, which mainly focuses on dark chocolate.

My favorite, however, is the milk chocolate made from 45 percent cacao and blended with crunchy bits of roasted almonds as well as pink Himalayan salt and ground vanilla. In an age when chocolate bars can be as fetishized as bottles of wine (and cost almost as much), I love that this bar is simple and tasty, and, at $4, is an affordable indulgence.

Related: Amazing Chocolate Desserts
Chocolate Chip Cookies
Best Chocolate in the U.S.

Trendspotting

Euphoria-Inducing Hot Sauces Use the World’s Hottest Chile

Scorpion Peppers

Scorpion Peppers © Chili Pepper Madness

New York City’s first Hot Sauce Expo, at East River State Park from April 20 to 21, will feature more than 100 lip-tingling sauces from across the country, a chile-packed brownie-eating challenge and a chicken wing cook-off; admission is $10. (With $100 VIP tickets, add an open bar, private restrooms and free bottles of sauce.) But true hot sauce geeks will be there to seek out new products made with the world’s reigning hottest chile, the Moruga Scorpion. Here, a testament to the pepper's heat and three daring hot sauce makers that are now using the Scorpion chile. MORE >

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