Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

An easy technique lets you prep your roast chicken ahead of time and finish it at the last minute. Level of screw-up-able-ness: very low!

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Chef Intel

When he launched his ramen bar Noodlecat in Cleveland in 2011, chef Jonathon Sawyer knew that the broth was of the utmost importance, and the stock he created lives on today. Here, he describes a week in its life.

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Make This Now

Dry aging beef, while totally delicious, is old news. But at Lower48 Kitchen in Denver, chef Alex Figura is taking the technique to the next level, applying it to poultry. Here, he explains his process.

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Expert Guide

We are on a quest to host more dinner parties: Every time we throw a dinner on Friday night, we discover that the weekend feels infinitely longer and more fun. Here, four simple steps to effortless entertaining any night of the week.

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Expert Guide

Marjorie Meek-Bradley recently returned from Shanghai with a suitcase full of spices to experiment with back at Ripple, her restaurant in Washington, DC. Here, she shares three spices, all available in the US, that she’s newly obsessed with.

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Hungry Crowd

House of Lies star Kristen Bell eats lots of salads at home, but on road trips, she loves a hillbilly cookout.

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Kitchen Disasters

As those of us who refuse to shell out for restaurant meals on Valentine’s Day start to plan fancy romantic dinners cooked at home, chef Abbi Merriss shares a childhood lesson on how NOT to impress your loved one in the kitchen.

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Make This Now

Pasta is one of our all-time favorite simple weeknight suppers. Chef Michael Schlow of Tico in Washington, DC, comes to the rescue with an easy, essential tip on upgrading your basic spaghetti by adding clams.

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Chef Intel

This month, sustainable seafood pioneer Rick Moonen celebrates the 10th anniversary of his Las Vegas flagship RM Seafood. The ever-forward thinker is also contemplating the years ahead. Here, his predictions for the next decade in food.

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Make This Now

Chef Jose Mendin misses Puerto Rican food—he can’t find any in Miami that tastes like home to him—so he makes his own, like the killer condiment mayo-ketchup. You will want to slather it on everything.

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