Crafting the perfect menu for a cocktail party will never be easier or a more guaranteed success with these classic picks—cheddar cheese straws, anyone?
Dangerous to use but exquisitely efficient, the mandoline will ensure that you aren’t losing precious time slicing those vegetables—just make sure you don’t lose a finger. Chad Ward presents five facts about the culinary tool.
The hit blog This Is Why You’re Fat, a showcase of the world’s unhealthiest cuisine, is now a svelte little book. Author Jessica Amason talks to Rachel Syme about the Gross-Food Movement.
The bottle you’ll enjoy with dinner tonight likely wasn’t produced at a winery, or by a winemaker. Instead, most American bottles are little more than grape-based processed food product.
The woman credited for bringing Italian cooking methods to the U.S. inspired her son to continue her legacy. He shares 5 of his family’s best recipes.
The Improv Everywhere crew, fresh off their buzzy grocery store musical video, is back, and this time they've taken over Trump Tower in New York City to sing the praises of their favorite, oft-overlooked meal.
Vinegars are my current obsession in the kitchen; not your common household variety mind you...I’ve been using a great, artisanal honey vinegar fro...
Neil Ferguson is executive chef at the Soho House in New York City.
I'm obsessed by amazing pizza margherita right now —the perfect puffy, lightly charred crust, sprightly tomato sauce, about 2 oz. of fresh mozzarel...
Dana Cowin is the Editor-in-Chief of Food & Wine magazine.
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