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Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

9 Pro Tips on How to Buy and Use Good Olive Oil

Olive Oil

Choosing an olive oil from a shelf of bottles at wildly varied price points can be challenging. Here are some easy things to remember from olive oil expert (and grower and producer) Nancy Harmon Jenkins.

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Supermarket Sleuth

Halloween PSA: There's Bug Juice in Your Candy!

Ever wonder what makes candies shine?

Just in time for Halloween, it's creepy to know that a common candy ingredient called confectioner's glaze is not as innocuous as it sounds.

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Supermarket Sleuth

Dreamy, Creamy Vanilla Crème Fraîche

Here two great ways to flatter the just-in local rhubarb and strawberries and all of the summer fruits to come.

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Supermarket Sleuth

Ketchup's Korean Cousin

If you look up ketchup on Wikipedia, the first thing it’s described as is a “table sauce,” and that perfectly describes the new line of gochujang sauces from the folks who make Mother-In-Law’s Kimchi.

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Supermarket Sleuth

A Shockingly Good New Vegan Mayo

Last winter, I had the opportunity to visit my very first food lab—Hampton Creek Foods in San Francisco—where they were putting the finishing touches on their new egg-free mayonnaise, Just Mayo.

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Supermarket Sleuth

A Snappy Dog

The long, thin hot dogs have natural casings, with a great snap when you bite into them.

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Supermarket Sleuth

A Great Date

Chewy, not-too-sweet Medjool dates

Like a chewy candy on their own, Medjool dates are awesome for stuffing, or for slicing, slivering or chopping to add a hint of sweetness to desserts or savory dishes.

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Supermarket Sleuth

The Chestnut's Stunt Double

Japanese Sweet Potato

For years, you could only find dark reddish/purple-skinned Japanese sweet potatoes at Japanese markets, but these beauties have finally started turning up at natural food stores and farmers’ markets at this time of year. Read more >

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Supermarket Sleuth

Embracing a Brassica

Kohlrabi

This is a great time of year to get to know kohlrabi, a delicious, versatile and usually neglected vegetable that’s popular throughout northern Europe and southern India. It’s definitely one of the stranger-looking members of the now über-popular brassica family (which includes broccoli, cabbage, kale, collards, cauliflower and brussels sprouts), with a large, bulbous root and protruding long-stemmed leaves. Read more >

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Supermarket Sleuth

A Deeper, Darker Sugar

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

If you’re looking to amp up the flavor of anything you make with brown sugar, give muscovado sugar a try. This deeply flavored unrefined brown sugar made from reduced cane juice is super-dark and moist, with a strong molasses flavor that is almost coffee-like. The sugar comes from the island of Mauritius, where the sugarcane is grown in volcanic soil; India Tree is most widely available brand. Muscovado is especially good in richly flavored baked goods, like gingerbreads, bran muffins, oatmeal cookies and brownies; in desserts like Bananas Foster, coffee pudding or flan; in rum-based cocktails, and also in barbecue sauces and sweet dry rubs for pork. Here are a couple of recipes to try it in—a delicious gingerbread from the awesome Hi-Rise Bread Company in Cambridge, Massachusetts, and my favorite quickie barbecue recipe that can be made with pork or beef, in which I substitute muscovado for the molasses that’s called for: BBQ Pork Sandwiches with Five-Vegetable Slaw.

Related: Holiday Baking
Delicious Cookies
Fantastic Barbecue Recipes

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