GoPro cameras capture action all over the world, from Olympic ski jumps in Sochi to cuddly lion hugfests on the South African savanna. Now, Food & Wine’s new site FWx is putting GoPros somewhere even more extreme: behind the controls of super-tricked-out espresso machines in the country’s top coffee shops. In this clip, barista Erin Meister straps a GoPro to her head for a first-person view of how a cappuccino gets made at Counter Culture Coffee’s New York Training Center.

Nominate your favorite coffee bars on Twitter using #FWx @foodandwine. Your dreamy barista could wear the Cappuccino Cam next.

Oh, how we do love our wine! And since it’s Wine Wednesday, we’re going to show our love by throwing some winederful Wine Fun Facts your way:

  • The scent of young wine is known as an “aroma”, while the scent of a more matured wine is referred to as a “bouquet”. Laymen’s terms: Wine coolers set off an “aroma” (i.e. stank) and a fine Cabernet ’97 airs a fine “bouquet” (comparable to one laying in a valley of cherry trees, chocolate and rosemary).
  • Someone who constantly talks about the wine he or she will open but never does is considered a “cork-tease”.
  • Scientifically, women are better wine tasters than men. Half of the experience of wine tasting is in the scent. And it has been scientifically proven that women have a more acute sense of smell.
  • To taste wine properly, hold the wine in your mouth for at least 2 seconds and then spit it out, preferably into a spittoon. A really good wine will have a long aftertaste, while an inferior wine will have a short aftertaste.
  • The worst place to store wine is in the kitchen because the fluctuating temperatures can cause wine to spoil. With that said, refrigerators aren’t fit for storing wine either. Even at their warmest setting, refrigerators are too cold. The best place to store wine (if you don’t have a cellar or wine fridge) is in a floor-level cabinet – that is not under a sink – or on the floor of your closet.
  • Wine glasses should always be held by the stem and not the bowl because the heat of the hand will raise the temperature of the wine.
  • It is believed that consuming wine with another enhances the wine tasting experience.

Okay, that last one we made up ourselves. But still: What better way to enjoy a Wine Wednesday than ‘clinking’ glasses with new friends >>

Whether you’re picking your own, gathering bushels from the farmers’ market or buying in bulk from the grocery store, strawberries by the bowlful are what’s for breakfast, lunch and dinner this time of year (or at least they should be). But stemming and coring the delicious red berry can be tedious. In this week’s Mad Genius Tips video, F&W’s Test Kitchen fruit ninja Justin Chapple shows you how to make quick work of that annoying task—armed with nothing but a straw. Learn more quick and brilliant skills by watching all of F&W’s Mad Genius Tips videos.

This week’s Mad Genius Tips video might ruffle some ice cream shop owners’ feathers. In it, F&W Test Kitchen problem solver Justin Chapple reveals how to make picture-perfect ice cream sandwiches. All you need are cookies, a pint of ice cream and a sharp knife. Learn more smart skills by watching all of the Mad Genius Tips videos


Did you forget to add an ice cream maker to your wedding registry? Or maybe you finally threw it out after not using it for so many years. Whatever the case, you have a serious homemade ice cream craving and machinery. Whatever will you do? Don’t give up and head to the freezer aisle. Instead, watch this week’s Mad Genius Tips video in which F&W Test Kitchen genius Justin Chapple reveals how to easily make ice cream at home with a Ziploc bag, a freezer and a food processor. Learn more essential cooking tricks by watching all of F&W’s Mad Genius Tips videos.


There are many tricks for achieving expertly poached eggs—add vinegar, swirl the water, use fresh eggs etc.—but F&W Test Kitchen pro Justin Chapple reveals the ultimate training wheels in this week’s episode of Mad Genius Tips. Using a strainer and his instructions, you’ll have no problem wrangling yolks and whites for Mother’s Day this Sunday. Watch more Mad Genius Tips videos.

Related: How to Peel Hard Boiled Eggs with a Spoon
How to Peel 3 Hard Boiled Eggs in 15 Seconds
How to Separate Eggs with a Water Bottle

The waffle iron is quickly becoming our favorite brunch tool. In a previous episode of Mad Genius Tips, F&W Test Kitchen breakfast boss Justin Chapple revealed how to make extra-crispy, extra-easy hash browns. In this week’s episode he unveils a new, sweeter way to use the essential kitchen gadget to make something amazing: cinnamon roll waffles. All it takes is store-bought cinnamon roll dough and a waffle iron.

Introducing Food & Wine Chefs-in-Residence. In honor of our 2014 redesign, we enlisted star chefs Grant Achatz (above), Mario Batali, Eric Ripert, David Chang, Andrew Zimmern and Hugh Acheson to consult on monthly features, recipes and travel tips. They have brilliant ideas, but don’t always make great office mates. For full videos visit


On super-hot summer days, there’s nothing more satisfying than a big bowl of creamy homemade ice cream—but just thinking about breaking out the ice cream maker could make you break into a sweat. F&W Test Kitchen boy genius Justin Chapple has the perfect shortcut. In this week’s Mad Genius Tips video, he reveals how to make almost-instant homemade ice cream with just frozen bananas, milk and a food processor. It’s the tip you need to survive the summer. Learn more by watching all of F&W’s Mad Genius Tips videos.

For this week’s episode of Mad Genius Tips, F&W Test Kitchen whiz Justin Chapple demos a brilliant method for perfectly and evenly cutting cake layers with unflavored dental floss and a few toothpicks. Slowed down, the technique produces calming, hypnotic cake-undulation.

Watch more Mad Genius Tips here.


For so long, perfectly cooked salmon was something found only at great restaurants. That changes with this week’s Mad Genius Tips video. F&W Test Kitchen salmon sleuth Justin Chapple reveals how to cook perfectly medium rare (or medium, or medium-well) salmon by poaching fillets in BPA-free plastic sandwich baggies. Our apologies to the seafood restaurants, which are bound to lose money on this one. Watch more Mad Genius Tips videos.

Related: How to Peel Hard Boiled Eggs with a Spoon
How to Bring Bread Back from the Dead
Just the Excuse You Need to Make Ginger Cocktails


Homemade shells are a serious taco night upgrade. But who wants to stand over a hot vat of splattering oil to make them? Good news: You don’t have to. In this week’s episode of Mad Genius Tips, F&W Test Kitchen taco tamer Justin Chapple reveals how to turn soft tortillas into crispy shells in the oven. It’s an easy, quick way to make a big batch of incredibly crunchy hard taco shells in one go.