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Mouthing Off

By the Editors of Food & Wine Magazine

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FW Confessional

How Stephanie Izard Takes Big Risks and Rolls with Her Mistakes

Chef Stephanie Izard

Chicago chef Stephanie Izard of Girl & the Goat and Little Goat reveals some of the worst mistakes of her career.

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#foodwinewomen

Paris's New Power Chefs Are Women

Paris’s New Power Chef: Tatiana Levha

Phenomenal female chefs are changing Paris's restaurant scene. Leading the movement: 30-year-old Tatiana Levha.

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Chef Intel

13 Star Chefs Share Their New Year’s Resolutions

You’re not the only one making New Year’s resolutions. Here, 13 amazing chefs share their goals for 2015, from eating better breakfasts to demanding “swoosh-free” plating.

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Chefs in Conversation

Tales from the Kitchens of Charles de Gaulle by Jacques Pépin

Cooking in a restaurant is stressful but it’s nothing like cooking for kings and presidents.

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Chefs Feed

A Modern Take on a Classic Thai Comfort Food

Oakland chef Kim Alter craves the Thai chicken dish Kao Mun Gai on a weekly basis. At Hawker Fare in San Francisco, chef James Syhabout pays homage to the recipe using modern techniques like poaching the chicken breast sous-vide. 

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#foodwinewomen

Dominique Crenn Imagines the Taste of "Walking Deep in the Woods"

"Walking Deep in the Woods"

Dominique Crenn, a two-Michelin-starred chef, transforms mushrooms, herbs and pine into a naturalistic dish with a lyrical name.

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Chefs in Conversation

The Three Types of Savory: Sour, Salty and Bitter

When it comes to savory, are you a salty person, a sour person or a bitter person? 

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Chefs in Conversation

The Future of Cookies is Mini, Says Carla Hall

Carla Hall doesn’t make big, giant cookies. 

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Chefs Feed

Go Inside Opening Night at a Super-Hot New Ramen Joint

Watch the above clip and jump into opening night at Hapa Ramen, the obsessed-over San Francisco pop-up that finally landed in a beautiful, permanent Mission District space just a few weeks ago.

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FAT READS

How the Inventor of the Kimchi Taco Plans to Save the World

Here, a weekend's worth of excellent stories about food—in five fast clicks. First up: a look at chef Roy Choi's plans to save the world.

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