How to Chop: A Knife Skills Primer Sharp, sturdy knives are a must-have, whether you're a Luddite or a molecular maven. Plus: An overview of basic knife skills.
Spices by Lior Lev Sercarz Many of America's best chefs get their spices from one source: Lior Lev Sercarz of La Boîte à Epice. Writer Susan Choi asks him to create a custom blend just for her in a quest to understand where alchemy and craft intersect.
An A-List Party Menu At an A-list holiday party, Los Angeles tastemakers swap presents and stories over a fantastic meal.
Best Kitchen Knives F&W recommends the newest kitchen knives, shares the tale of one cook's sharp and shiny inheritance and offers tips on how to cut with confidence.
Marja and Jean-Georges Vongerichten's Holiday Menu Chef Jean-Georges Vongerichten was the food celebrity in his family until his wife, Marja, became a cookbook author and TV star with The Kimchi Chronicles. Together, they host a holiday dinner with his-and-hers courses and one magnificent pork shoulder.
Top 10 Restaurant Dishes of 2011 F&W editors are united in our love for eating out, but when it comes to our favorite restaurant dishes of the year, our choices are extremely diverse. One of us adored a sea urchin-coconut risotto from a $185 tasting menu; another, $7 pig-ear wraps. And two editors swooned over two very different duck recipes.
Amaro: A Bittersweet Obsession The potent, bracing Italian digestif amaro isn't for everyone, but F&W's Ray Isle adores it. And now he's got a lot of company.
Cookie Bakers: Living the Dream It's a passionate baker's fantasy: Quit your job and make cookies full-time. Here, holiday recipes from three people who followed their dreams into the sugar-dusted cookie business.
Floyd Cardoz: The Secret to Great Roasts Floyd Cardoz, a star chef and master home cook, reveals his trick: switching between Indian and Mediterranean flavors.
A Slice of Family History After receiving a surprise package—a set of chef’s knives that had belonged to his wife’s grandfather—Daniel Duane struggles with what to do with the 50-year-old blades. Are they family heirlooms or useful tools?
Torrisi Italian Specialties' New York State of Mind Rich Torrisi and Mario Carbone love everything about New York City, from Tiffany silver to bagels. In this 2011 profile of the chefs as they worked to debut their reinvented Torrisi Italian Specialties and launch their spectacularly popular offshoot, Parm, they reveal the brilliant recipes that express their culinary view of the city.
Directory Where to find the beautiful dishes, linens, glassware and more from the pages of Food & Wine.
Trendspotting: Nordic Food and Style After years of worshipping the Mediterranean, the food world is looking to Scandinavia and discovering everything from salted candies to micro-locavorism. Here, the best in new Nordic food and design, plus a cheat sheet to glögg and skyr.