Features

Japanese Yuzu Paste F&W talked to top chefs around the country to learn everything from the quickest way to prepare chicken to the must-have condiments that make almost any dish instantly delicious.
Drink Like a Wine Pro: 10 Top Wine Destinations Go to a restaurant with an F&W Best New Chef in the kitchen, and you’ll likely find a great wine director in the dining room. F&W’s Ray Isle talks to these experts to find terrific bottles.
Dried Seaweed Mix F&W talked to top chefs around the country to learn everything from the quickest way to prepare chicken to the must-have condiments that make almost any dish instantly delicious.
Buenos Aires’s Top Wine Spots Here, seven perfect places to sample Argentina’s exciting new wines.
Best Wines for Barbecue F&W talked to top chefs around the country to learn everything from the quickest way to prepare chicken to the must-have condiments that make almost any dish instantly delicious. Try any of these 10 barbecue recipes, at right, at your next cookout.
Bravo's Top Chef Cooks for Love Hosea Rosenberg overcame many challenges (including gossip about his love life) to win Top Chef. Now he's really cooking with his heart as he shares recipes that honor his father, who's battling cancer.
New Favorite Wine Regions Sommeliers are the wine world’s early adopters, often tasting through hundreds of wines a week in order to stock their lists with extraordinary finds. Here, three of their latest go-to regions.
Baked Eggs F&W talked to top chefs around the country to learn everything from the quickest way to prepare chicken to the must-have condiments that make almost any dish instantly delicious.
London’s Best Affordable Food The culinary energy in London has shifted from celebrity-chef restaurants to fun, funky street markets. Writer Anya von Bremzen picks her three favorites and lines up for griddled Japanese pancakes and chorizo sandwiches.
Mediterranean Pantry Quick Fixes Ana Sortun of Oleana and Sofra in Cambridge, Massachusetts, is inspired by Turkey, Lebanon and Greece. Here, some of her pantry essentials.
What Chefs Know Best: 20 Lessons from the Pros F&W talked to top chefs around the country to learn everything from the quickest way to prepare chicken to the must-have condiments that make almost any dish instantly delicious.
London Market Must-Haves The culinary energy in London has shifted from celebrity-chef restaurants to fun, funky street markets.
The Knives You Need Now American cooks have gone mad for lightweight, supersharp Japanese chef’s knives. F&W tested more than 100 widely available ones to find the best.
Bobby Flay’s 5 Burger Commandments Bobby Flay, TV chef and grill master, shares his burger wisdom.
July 4th Burger Bash Bobby Flay, TV chef and grill master, knows plenty about hamburgers—when to dress them up, when to leave them alone. He shares his best recipes and burger wisdom at a July fourth party.
The Juicy Secret to Seasoning Meat When should you salt meat before cooking it? A writer tests the two prevailing—and diametrically opposed—approaches to find the best method.
Best New Chefs and Their Easiest Recipes For anyone wondering how to be an F&W Best New Chef, here’s the answer: Cook food that’s personal, creative and delicious. Head up a kitchen for no more than five years. Be prepared for editors to visit, anonymously. And keep your eyes on the prize: One of this year’s winners, Nate Appleman, still has a copy of the 1998 Best New Chefs story that inspired him.
Genesis of a Great Wine List If you had $120,000 to spend on wine, what would you buy? Lettie Teague gets an answer from the iconoclasts behind Manhattan’s much-anticipated Marea.
Ten-Minute Dishes Chefs might spend hours preparing a recipe—or just 10 minutes. Here, three stars share their favorite speedy dishes. Plus, 10 more recipes that can be made in 10 minutes or less at right.
Best Beers for Wine Lovers Wine drinkers can find much to love in many styles of beer. Here, four top sommeliers share their suggestions.
Rustic Food at Its Peak His restaurant food is the essence of elegance. Yet when New York City chef Daniel Humm makes a homecoming trip to Switzerland, he prepares simple, rustic dishes that evoke his childhood.
Smoked Salt F&W talked to top chefs around the country to learn everything from the quickest way to prepare chicken to the must-have condiments that make almost any dish instantly delicious.
A Sensualist’s Guide to Wine Pairings F&W’s Emily Kaiser says texture, not flavor, is the quality she craves in wine—chewy or sharp, fizzy or smooth. Here, her best wine-and-food matches.
Pickling Liquid F&W talked to top chefs around the country to learn everything from the quickest way to prepare chicken to the must-have condiments that make almost any dish instantly delicious.
A Lesson in New Argentinean Wines Writer Anya von Bremzen discovers Argentina’s big new wine trends—from Mendoza reds to Salta whites—during a raucous tasting tour of Buenos Aires.
Luxe Hors d’Oeuvres F&W talked to top chefs around the country to learn everything from the quickest way to prepare chicken to the must-have condiments that make almost any dish instantly delicious.