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Mouthing Off

By the Editors of Food & Wine Magazine

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Chefs in Conversation

Is Kale Over?

Kale is the bacon of the vegetable world. You can’t open a menu without seeing it raw, braised, fried into a chip or even in a cocktail.

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Restaurant Intel

Are New York's Best Restaurants an Endangered Species?

The future of NYC's top restaurants is uncertain. Here, F&W's Kate Krader on how to save them. 

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Restaurant Intel

Chefs Club: An Exclusive First Look at F&W's NYC Restaurant

Four F&W Best New Chefs, one brilliant restaurant—that’s the concept behind Chefs Club by Food & Wine, opening this fall in Manhattan’s Puck Building. Here, a tasting hosted by the building’s owner, Jared Kushner, and his wife, Ivanka Trump.

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Chefs in Conversation

Gail Simmons and Andrew Zimmern on Jewish Food Traditions

In this week’s Chefs in Conversation video, Gail Simmons and Andrew Zimmern chat about pickled tongue, schmaltz and other Jewish food traditions—including the occasional pork wonton.

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What Chefs Are Eating

Food Porn for Meat Lovers

Want to know what goes on behind closed kitchen doors? F&W tracks the best chefs to find out what they're eating and drinking.


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Chefs Make Change

3 Ingenious Ways a Chicago Chef Feeds His Community

Chef Edward Kim

Edward Kim, the chef and co-owner of the acclaimed Chicago restaurants Mott St and Ruxbin isn’t in the restaurant business just to serve paying customers.

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Chefs-in-Residence

Happy Birthday, Mario!

Today is the birthday of our super Chef-in-Residence (and sometimes guest editor) Mario Batali.

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Chefs Make Change

The Unichef Cookbook Will Help Kids All Over the World

Unichef is an upcoming powerhouse cookbook that boasts recipes and stories from 40 incredible chefs.

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Chefs in Conversation

Stephanie Izard’s Ultimate Brunch Dish

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In this week’s Chefs in Conversation video, F&W Best New Chef Stephanie Izard reveals the ultimate brunch dish she serves all day at Little Goat, her upscale Chicago diner. 

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What Chefs Are Eating

11 Pictures that Prove Chefs are Getting Excited About Fall

 

Summer is ending, but chefs don't feel too bad about it.

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