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Mouthing Off

By the Editors of Food & Wine Magazine

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This is What Happened When I Gave Up Sugar

This is What Happened When I Gave Up Sugar

Spurred by all the bad news about sugar, writer Daniel Duane goes without it for a month to determine whether the payoff is worth the pain.

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An Insider's Guide to Outsmarting Burgundy Collectors

An Insider's Guide to Outsmarting Burgundy Collectors

Great burgundy is becoming impossibly expensive and elusive. F&W’s Ray Isle tells how to outsmart the collectors and find 
bottles that deliver pleasure instead of pain.

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What You Need to Know about Vegetable Cross-Breeding

What You Need to Know about Vegetable Cross-Breeding

Scientists are using ancient methods to create delicious new vegetable crossbreeds—and chefs are taking notice.

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Hampton Creek Invests $30 Million to Grow a Vegan Egg

A group of Silicon Valley investors, scientists and chefs are close to debuting a plant-based egg.

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What Massimo Bottura Learned about Life from Tortellini

Massimo Bottura

Italian philosopher-chef Massimo Bottura bridges past and future, folklore and post-molecularism. Writer Anya von Bremzen traces it all back to his autobiographical tortellini.

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Wine's Nastiest Feud

Robust versus restrained. Rich versus light. F&W’s Ray Isle explores the wine world’s most fractious debate and explains why it actually matters.

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Will Native American Cuisine Ever Get Its Due?


Chef Nephi Craig

Native American food traditions 
have almost been lost to history. 
One Apache chef is reviving them.

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The Single Most Beautiful Innovation at TEDxManhattan

The Single Most Beautiful Innovation At TEDxManhattan

Last weekend's TEDxManhattan conference covered important and innovative ideas on how to improve the food system and change the way the world eats. It also featured some amazing works of art, such as this tree.

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