Mouthing Off

By the Editors of Food & Wine Magazine

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Chefsteps

Love fresh oysters, but can't deal with the frustrations that come with opening them?

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Chefs Feed

"It was wicked sad," says chef Matt Jennings about closing Farmstead, his well-loved cheese shop turned restaurant in Providence, Rhode Island. In this video, he tells Chefs Feed why he returned home to Boston and discusses the inspiration for his amazing new brasserie, Townsman.

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Mad Genius Tips

Peeling the papery skin off tangy tomatillos can be a chore or, as Andrew Zimmern puts it, “a pain in the butt.” Thankfully, he has an easy trick for loosening up the outer layers. Watch this week’s episode of Mad Genius Tips to see F&W Test Kitchen’s Justin Chapple demonstrate Zimmern’s ten-second method for peeling tomatillos. 

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Chefsteps

The video speaks for itself: We took 120 pounds of forequarter beef, soaked it in 45 gallons of brine for 10 days, doused it in spice rub and liquid smoke, cooked it sous vide for 14 hours, and then seared it at 1500 °F / 816 °C with our very own wall of fire.

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Chefs Feed

In this weeks' video from Chefs Feed, pizza master Charlie Hallowell tells how unexpectedly having kids at a young age shaped his career.

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Chefsteps

One of the few bright spots in 1929, the year of the Great Stock Market Crash, was the birth of Rocky Road, an enduring all-American ice cream favorite.

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Chefs Feed

"I could eat this every day with a Thai iced tea. It's my jam," says pastry chef Bill Corbett of the tofu banh mi at Sumiko in Oakland.

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Mad Genius Tips

In this week’s episode of Mad Genius Tips, F&W Test Kitchen’s Justin Chapple takes a tip from Top Chef champion Kristen Kish and reveals how to make the easiest mug cake ever. 

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Chefsteps

As its legions of fans will readily attest, cold-brew coffee—with its low acidity and rich body—is well worth the 24 hours it usually takes to make. Given the option, however, wouldn't you rather make it in two?

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Chefs Feed

"I don't go out of my way to eat barbecue; I'm around it all the time," says star pitmaster Aaron Franklin, of Franklin Barbecue. Watch this clip to see why Franklin makes an exception for the juicy, mesquite-smoked brisket tacos at Valentina's Tex Mex BBQ.

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