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Mouthing Off

By the Editors of Food & Wine Magazine

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Mad Genius Tips

How to Make Brown Sugar When You Invariably Run Out of It on Christmas Eve

Got everything you need to make cookies except for that one dried-up nub of brown sugar? Follow this super easy demo and you'll be baking in no time.

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Mad Genius Tips

An Awesome Trick for Making DIY Chocolates

We’re kicking off a new season of Mad Genius Tips with a brilliant trick for creating homemade chocolates that even Willy Wonka doesn’t know about.

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F&W Holiday Guide

9 Genius Holiday Party Tips from Entertaining Pros

It's time to upgrade your holiday hosting game with these ideas from hospitality experts at New York-based design firm AvroKO.

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Fictional Holiday Tips

How to Feast Like Scrooge on Christmas Day

Here, a hit list of six of the best foods from A Christmas Carol.

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expert guide

6 Tips for a Paleo-Friendly Christmas

6 Tips for a Paleo-Friendly Christmas

Whether you or a loved one follow the diet, here are some tips for navigating the holidays from a Paleo perspective.

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expert guide

5 Chef Upgrades for Mushroom Risotto

Barley Risotto with Garlicky Mushrooms

Here are five ways chefs make mushroom risotto even more delicious.

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Mad Genius Tips

Time-Saving Tip: Ultra-Easy Tomato Sauce

Tagliatelle Bolognese at Trou Normand

At Trou Normand in San Francisco, chef Salvatore Cracco goes through 50 pounds of meat to make over five gallons of Bolognese sauce each week. Here, he shares an easy, time-saving way to process veggies for any tomato sauce, with or without meat.

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Mad Genius Tips

The Clever Technique Behind Chicago's Amazing Fried Deviled Egg

Deviled Egg with Arugula & Capers

Here, chef Jimmy Bannos Jr. shares the secret to the most incredible deviled egg ever.

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Expert Holiday Tips

The Cool Trick for Making Grease-Free Hot Buttered Rum

Too often hot buttered rum arrives topped with an unappetizing, shimmering oil slick. Bartender Duane Sylvestre of Bourbon Steak DC has a fix: fat-washing.

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Video Spotlight

The Tool You Need to Slice Potatoes for a Gratin

In this video from Panna, watch Food52 co-founders Merrill Stubbs and Amanda Hesser demonstrate the best way to use a mandoline to create thin, evenly sized potato slices.

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Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.