Before the pandemic, food science was the hot topic. Driven by popular TV shows and the endless quest for novelty, chefs were obsessed with bait and switch. Trying to gel a mango puree so that it ...

Oktoberfest is my favorite time of year: the crisp autumn air, the cozy gatherings and, of course, the beer. As a beer enthusiast, I love exploring the seasonal brews that pop up during this festive ...

I was 24 when I lost my job as a financial journalist to the Great Recession and sunk my meager savings into a year-long culinary school program in the hopes of becoming a food writer. Around that ...

As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and ...

Fall has arrived — you can feel it in the crisp evening air. And here in Minnesota, that means it's time to pull out the sweaters and the soup pot, because it doesn't take long for that crisp, ...

To prepare spaetzle: In a large bowl, stir together the flour, salt, nutmeg and pepper. Add milk and eggs and mix well. Allow batter to rest for 15 minutes. Bring a large pot of water to a boil. Add ...

Serves 4 to 6 Spaetzle can take a little practice to make. The keys to success include ensuring the batter isn't too thick and that its not overmixed, which makes it sticky and intractable. A ...

When you first think of German cuisine, you likely don't imagine pasta. However, egg noodles called spätzle are actually a ...