The Best Value Cognac, According to Experts
It’s easy to let age dictate which bottle you buy, especially with spirits like Cognac or scotch that can thrive…
7 Ways to Make the Most of Extra Puff Pastry
I recently found myself with leftover puff pastry after making the most delicious French Onion Baked Brie. The next day,…
3 Common Egg Cooking Mistakes and How to Avoid Them
The standout deal right now is the GreenPan Silicone Tools with Spoon Rest, a huge 57% off at $30. Editor-loved…
Steak au Poivre Jacket Potato Recipe
Crisp-skinned russet potatoes become a hearty base for tender, pepper-crusted strip steak, capturing all the classic flavors of steak au…
What’s the Difference Between Heavy Cream and Heavy Whipping Cream?
In the U.S., the terms “heavy cream and “heavy whipping cream” are used interchangeably, so you can use either in…
Best Way to Make Scrambled Eggs
The best method actually depends on the end texture that you prefer. Some tasters preferred creamy eggs, while others preferred…
How to Make Ham Stock With a Leftover Bone
I live in a suburban neighborhood that’s tucked away in the woods, and I walk my dog very early every…
Local Icon: Get to know Vikas Khanna
In this Local Icon series, Khanna shares his favourite takeaway, go-to drink order, and more! Vikas Khanna is an Indian-American…
Pasta Carbonara Recipe
Rendering the guanciale slowly creates crisp pieces and flavorful fat that coat the pasta and form the base of the…
How Anthony Bourdain Came to Love Christmas
From the Food & Wine Archives In the December 2012 issue of Food & Wine, to commemorate the publication of…