Expect big things from these top toques.
It's the last season of the hit reality TV show MTV's "Jersey Shore." Here, the top five reasons the party's over.
It has been said, "Never trust a simple dish to a simple chef." And it was with that in mind that I devised my daring three-ingredient formula where every ingredient counted except salt, pepper and water.
F&W sampled the most familiar products, and while nothing replaces the pure flavor of a freshly tapped coconut, one brand comes close with a price to match.
Ten visionary female chefs have achieved the coveted Michelin restaurant star.
If I decide I need more fat and calories in my sundae, it's going to come in the form of a brownie base, or more hot fudge, not bacon.
There's a lot of cheese in the world-- hundreds of different kinds -- and every last bit of it, to Ray Isle's mind, tastes even better with wine.
What are your favorite food magazines?
The Aspen Food & Wine Classic just wrapped up its 30th anniversary. Couldn't join in on the festivities? Check out the some of the chefs, food and eve...
I'm pretty much a grilled cheese purist: I just need some bread, good melting cheese and plenty of butter. But there are lots of professionals out there who think much bigger than me.
While the increasing variety of San Francisco restaurants makes palate fatigue nearly impossible, food trends still run strong in this city, especiall...
Sercarz's custom blends are his form of loving attention -- not just to a client's culinary tastes, but to her cravings and curiosity; her past, present and future; her off-the-cuff associations; her mundane routines and dreams.
You'll be confronted with a whirlwind of new and unfamiliar dining options hungry for business. Burgers and meatballs will fly, but keep alert and you can avoid the most tragic meals.
Co-chefs Lee Hanson and Riad Nasr explain how to master potatoes at home by identifying and troubleshooting the most common mistakes.
Aren't meatballs a terrific winter food? So comforting! But aren't they also perfect for spring? They're not as heavy as a stew or a big fat burger.
"Most people serve lamb or ham at the Easter meal," says Food & Wine's Tina Ujlaki. "Sure you can have both, but you don't want to have a very heavy meal that's going to send you straight to bed afterward."
Food & Wine has announced the Best New Chefs (BNC) of 2012. The chefs were celebrated at a fete on Tuesday with food from former BNC winners: Daniel B...
In previous iterations of our monthly food magazine round-ups, we've noticed various themes across several magazines. For March, this is not the case....
It sounds a little odd, roasted grapes, but this is one of those recipes where the end result is more than the sum of its parts. Something wonderful h...
In January, many food magazines devoted their issues to lighter fare. But it is safe to say that our New Year's resolutions have fallen by the wayside...
Dolcetto has a tough time getting the attention it deserves. Mainly its problem is that it's grown in Piedmont, in Italy.
By Ray Isle, Executive Wine Editor, Food & Wine Follow Ray on Twitter: @islewine There's a big restaurant trend towards comfort food, which is a bi...
It's hard to imagine a bad grilled cheese, but melty perfection isn't a given. Here, the James Beard Award-winning cookbook author, Laura Werlin, reveals five ways to fumble this deceptively simple sandwich.
By Julie Alvin, Food & Wine Once the territory of greasy diners and fast food chains, "...
From a lounge in a renovated Las Vegas wedding chapel to a 19th-century-style saloon, America's best bars celebrate the handmade, the historical and the locally sourced.
