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 ...

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 ...

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 ...

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 ...