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Mouthing Off

By the Editors of Food & Wine Magazine

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Make This Now

How a New Orleans Chef Transforms Leftovers Into Epic Comfort Food

Creamy Cheese Grits

Our favorite chefs are wizards at transforming leftovers into dishes that are sometimes even better than their original incarnations. New Orleans chef Michael Gulotta of MoPho shares his favorite easy from-leftovers comfort food dish.

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Chefs in Conversation

Where Chefs Go to Eat the World's Greatest Roast Chicken

Is there anything better than a perfectly roasted chicken?

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Chefs Feed

This Bacon-Infused, Guac-Topped Burger is Ridiculously Delicious

When chef Alex Ong craves the perfect burger, he skips the usual suspects and heads to Don Pisto's in San Francisco.

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#foodwinewomen

Popcorn-Obsessed Pastry Chef Bakes Her Way Through 50-Pound Bags of Kernels

Popcorn sundae at New York City's North End Grill

Pastry chef Tracy Obolsky goes through popcorn in 50-pound bags at North End Grill to create nostalgic desserts like her popcorn sundae. Her newest creation is just about to hit the menu: the popcorn soufflé with salted butterscotch sauce.

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Throwback Thursday

As Heir to Cape Cod Potato Chips, Late July's Founder Has Snackapreneurship in Her Blood

Nicole Bernard Dawes

On Thursdays in January, we celebrate Throwback Thursday with life-changing memories from visionary women. Here, Nicole Bernard Dawes, founder and CEO of Late July Organic Snacks, shares a life-changing moment for her and her company.

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#FOODWINEWOMEN

5 Dreamy Late-Night Snacks From Bar Tartine's Cortney Burns

http://www.foodandwine.com/assets/images/201501-HD-fw-women-cortney-burns.jpg/variations/original.jpg

Here, five of Cortney Burns's go-to late-night snacks.

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#FOODWINEWOMEN

Barnraiser Is the Kickstarter of Food Businesses, Helping 82 Percent of Its Projects Off the Ground

Eileen Gordon Chiarello

Barnraiser founder Eileen Gordon Chiarello is tapping into a market of American foodies who are focused on health and sustainability. 

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Chefs Feed

600 Dumplings in 2 Hours: Seattle's Revel by the Numbers

Every night, diners at Revel in Seattle eat 185,600 grains of rice. 

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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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