David Van Der Werf

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How to Get Started With Sous Vide Cooking

Let's say that you were a good little boy or girl this past year (or maybe you're just really good at faking it) and somebody slipped a brand-new sous vide cooker into your stocking. Problem is, you've never cooked sous vide before, and it's unlike any kind of cooking you've done in the past. Where …


5 Silky "Cream Of" Soups

There's nothing more comforting on a cold night than a warm, creamy bowl of soup. From carrot to cauliflower, here are five amazing, luscious "cream …

Food Preservation

8 Ways to Make Gumbo

The secret to most great gumbos is to cook the roux—a mix of flour and fat—until it’s as dark as coffee (but not burnt). Otherwise, there are as many …


Video: Chef Jason Stratton on the Pros and Cons of Culinary School

Food & Wine is partnering with Chefs Feed, a brilliant chef-driven guide to the country's best restaurants and dishes (now available as an app), to …

Pros and Cons

The Dos and Don’ts of Making Gnocchi

Inspired by her book, Mastering My Mistakes in the Kitchen, F&W editor in chief Dana Cowin takes a cooking lesson from a chef. Her teacher this …


The Most Popular Recipes from 2015

The most popular, clicked-on recipes from Bon Appétit in 2015.<p><b>Yet another year of exciting culinary adventures is coming to a close</b>, so as you gear up to say hello to 2016, check out all of your favorite recipes from 2015. From basic bulgogi to scrambled eggs to that famous Momofuku Milk Bar …