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Mouthing Off

By the Editors of Food & Wine Magazine

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FW Confessional

Michelle Bernstein Is a Fan of Her Mistakes

Michelle Bernstein

In this FW Confessional, inspiring chefs and entrepreneurs prove that mistakes can often lead to success. Here, Michelle Bernstein shares hers. 

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Chefs in Conversation

Why Stephanie Izard Loves to Cook Goat

F&W Best New Chef 2011 Stephanie Izard of Chicago’s Girl and the Goat lives up to her restaurant’s name—she loves goat.

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#FOODWINEWOMEN

5 Tips That Carla Hall Would Tell Her Younger Self

Carla Hall

On Tuesdays in January, inspiring chefs and entrepreneurs share the lessons they wish they could tell their younger selves. Here, Top Chef alumna shares tips she would tell her younger self.

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Event Planner

A (Michelin) Star-Studded Dinner in New York

Chef Eneko Atxa of Spain's Azurmendi Restaurant

From Feb. 18 to 20, Michelin-starred chef Eneko Atxa from Bilbao, Spain’s Azurmendi will be serving a seven-course pop-up dinner at Asiate at Mandarin Oriental in New York City.

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#FOODWINEWOMEN

5 Star Female Chefs Will Kick Off Cochon 555

Dig in: Cochon 555 kicks off in New York City January 23.

To kick off the pork-tastic Cochon 555 festivities next weekend, Root & Bone’s Jeff McInnis and Janine Booth are hosting an all-star ladies-only takeover dinner on January 23.

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#foodwinewomen

Marcela Valladolid on Her Amazing Aunt

Marcela Valladolid

Chef Marcela Valladolid shares a recipe honoring her Aunt—the woman who inspired her to cookand changed her life.

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Chefs Make Change

Chef Ming Tsai Is Using His Fraternity of Food to Help Families Fight Cancer

Ming Tsai has mobilized his network of generous chef friends to help families fight cancer.

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Chefs in Conversation

Michael Chiarello and Sang Yoon on the Meals That Changed Their Lives

There are great meals, and then there are the meals that change you forever.

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Make This Now

5 Hawaiian Recipes From Roy Choi

Chef Roy Choi was born in Korea and raised in Los Angeles, but his heart is in Hawaii.

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Expert Lessons

The Only Vinaigrette You'll Ever Need

Alimento's chopped salad "amigliorata"

Zach Pollack of Alimento in Los Angeles shares a brilliant trick he learned from chef David Myers for how to give a salad dressing crazy delicious texture and body: Stick an egg in it.

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