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Mouthing Off

By the Editors of Food & Wine Magazine

Expert Guide

5 Greek Cookies to Eat This Holiday Season

When you think Christmas cookies, you probably don’t think about Greece. But Top Chef cheftestant and Kapnos chef George Pagonis is of the opinion that you should. 

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expert guide

5 Chef Upgrades for Mushroom Risotto

Barley Risotto with Garlicky Mushrooms

Here are five ways chefs make mushroom risotto even more delicious.

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chef intel

It's Your Last Chance to Get Seats at Noma Japan

If you think it’s impossible to get seats to see the world’s greatest chef René Redzepi create Noma Japan at the Mandarin Oriental Tokyo for a few weeks this winter, you’re pretty much right. But, you do have one last chance.

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expert guide

8 Ways Chefs Upgrade Meatballs

Oven-Roasted Meatballs with Tinga Poblana

There are endless ways to vary a meatball, from the type of meat to the fillers and seasonings. Here are upgrades from eight great chefs.

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chef innovation

Why We're In a Golden Age of Brunch

Ham and Cheddar Scallion Biscuit Sandwiches

Brunch was big in the ’80s, overhyped in the ’90s, maligned in the aughts. But now chefs are making it truly great.

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The Best Lessons from 40 Holiday Cookbooks

Eggs Benedict

From better salad dressings to flakier pie crust, here are tips from the best holiday cookbooks.

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expert guide

8 Chef Upgrades for Roasted Potatoes

Granny's Roasted Spuds

Roasted potatoes are a simple, satisfying side dish for any meal. Here are eight chef’s takes on this crowd-pleasing dish.

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How to Make the Ultimate Vegetarian Lasagna

Creamy White Lasagna with Toppings

Chef Gerard Craft’s lasagna is a bit of a project, but the result is over-the-top delicious.

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Chefs in Conversation

If You Want to be a Great Chef, Jacques Pépin Says You Should Master the Hot Dog

Graduating from culinary school or working in a kitchen doesn’t automatically make you a chef. For Jacques Pépin, a true chef has traveled, learned from other cultures and knows how to make a really great hot dog.

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The Usual

The Perfect Mocktail for Gin Lovers

Seven years ago, chef Tony Messina of Boston’s Uni started to get migraines. That, unfortunately, meant no more post-shift cocktails. Now, Messina opts for a refreshing mocktail infused with juniper berries, which mimic the flavor of gin.

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The Dish
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