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Mouthing Off

By the Editors of Food & Wine Magazine

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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

Supermarket Sleuth

A New Foray into Pop Culture

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

I usually pop my popcorn on the stove because Jiffy Pop doesn’t taste as good as it did when I was 12, and I’ve been disappointed with all of the microwave brands I’ve tried—until now. It’s not just the environmentally friendly packaging or the GMO-free ingredients that go into a bag of Quinn Popcorn, it’s the light, fresh, clean-tasting popcorn and the fun flavorings it comes with that have made me a convert. The Hickory Smoked Cheddar (which reminds me of the Doritos I adore!) and the Lemon & Sea Salt are my favorites so far, but there are seven varieties available. The bags are perfect for snacking on at home or for sneaking into the movie theater. The popcorn would also make the perfect garnish on one of our favorite seasonal soups: Butternut-Squash Soup with Popcorn and Sage. quinnpopcorn.com

Related: Tasty Snacks
Delicious, Make-Ahead Snacks
F&W Editors' Top Snacks

Trendspotting

Apple Pie for Breakfast, PB&J Porridge and More New Takes on Hot Grain Cereals

Mashed Banana & Whole-Grain Porridge recipe

Thanks to new flash-freezing technology, excellent precooked whole grains like barley, quinoa and wheat berries are super fast to make for a healthy breakfast. Read more >

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Supermarket Sleuth

Freezer Envy

Browsing the frozen foods aisle.

Picard, a French chain that only sells frozen foods, offers an unbelievable range of products. Read more >

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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.

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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.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.