Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Chefsteps

Picture this: Chilled salmon that practically melts on the palate, enveloped in a rich horseradish cream and emerald watercress purée, and dotted with pickled ramps for a bit of acid.

READ MORE
Expert Guide

Lionel Vatinet knows bread. 

READ MORE
Chefsteps

We all know the story. What many of us don’t know is that "Green Eggs and Ham" was the product of a bet between Dr. Seuss and his publisher.

READ MORE
Chefsteps

This dark chocolate soufflé has a delicious molten center, and a light, springy exterior—pure chocolatey decadence from the inside out. 

READ MORE
Make This Now

When Moët & Chandon asked Impatient Foodie to design the cocktails for this year's Golden Globes ceremony on Jan. 11, I began to think about drinks that would be right for Hollywood's A-listers to sip on such a special night.

READ MORE
Make This Now

In this time of year filled with cookie exchanges and ubiquitous fruitcakes, why not rebel and give something that’s both tasty and healthy?

READ MORE
Make This Now

At Finch & Fork in Santa Barbara, chef James Siao has come up with a savory herb streusel that adds instant crunch and flavor to any dish.

READ MORE
New Slideshow

Chefs have astounding tricks that maximize the flavor of almost any ingredient that’s suitable for roasting.

READ MORE
Technique Week

Here, seven amazing takes on the BLT.

READ MORE
America's Most Wanted

At Zahav in Philadelphia, the most obvious order is also one of the best ways to kick off the meal.

READ MORE

Topics

Sites We Like