Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Mad Genius Tips

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. 

READ MORE
Scientific Discoveries

Everyone knows that starchy carbs cause weight gain, right? Maybe not in the case of potatoes, suggests a new paper by researchers at McGill University.

READ MORE
Expert Guide

Equally good alongside a steak or as a light lunch, a baked potato is one of simplest and most satisfying things you can make. Here, six ways to take it up a notch.

READ MORE
Andrew Zimmern's Kitchen Adventures

This potato and leek soup from Andrew Zimmern is a riff on the classic vichyssoise and makes a large batch perfect for freezing.

READ MORE
Green Market Math

F&W's Kay Chun uses spuds in four clever recipes including potato-apple pancakes and crispy buffalo potatoes.

READ MORE
Food Facts

Here, a few facts you can drop tonight as you sit down to your traditional National Potato Day dinner of fries, baked potatoes and hash browns.

READ MORE
Expert Guides

Here are six ideas for crafting your way to a great potato salad.

READ MORE
Expert Guide

Is there anything that can't be done to a potato? Whether boiled, fried, roasted or grilled, these tubers are a great vehicle for all kinds of flavors and are actually healthier than you think.

READ MORE
What Not To Do
FoodandWine

Topics

Sites We Like