I spent eight weeks in India this summer, and most of the time I was in other people's kitchens. I took more cooking classes than I have taken in my entire life — 13, to be exact. One of the concepts ...

We may receive a commission on purchases made from links. Making a dessert that requires tempered chocolate can feel intimidating, and following a few simple tips and tricks can make all the ...

Glossy, velvety chocolate that snaps in the fingers and melts in the mouth is the chocolatier’s dream. But crafting cocoa confections with this optimal texture is no easy feat. The endeavor, known as ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

Tempering eggs isn't for the faint of heart, or at least that's what most of us believe. Pouring a raw egg mixture into a hot liquid is a high-risk, high-reward situation with no middle ground. Either ...