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Mouthing Off

By the Editors of Food & Wine Magazine

Mad Genius Tips

The Most Brilliant Mac & Cheese Hack Ever

Macaroni and Many Cheeses

Macaroni and cheese is at the top of chef Grae Nonas's list for its awesome potential as leftovers. Here, his easiest, most crazy delicious use for day-old mac and cheese.

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F&W Gift Guide

3 New Subscriptions for Food Lovers

Chef Matthew Gaudet's curated box for The Fare Trade

In anticipation of the season of hibernation, here are three new foodie subscription services to ensure that you never have to leave the house when the temperatures dip.

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Fat Reads

Are You Smarter Than Your Dinner? Not if You're Eating Octopus

Pan-Seared Octopus

Here, thought-provoking reads to increase your food IQ.

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Chefs Make Change

Win a Chance to Cook With Ming Tsai

Chef Ming Tsai

Win a chance to cook with chef Ming Tsai and help families fighting cancer.

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Video Spotlight

Never Buy Salad Dressing Again

You might think you know how to make a vinaigrette but you probably don’t know how to make a perfect vinaigrette.

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Mad Genius Tips

The Easiest Way to Fillet a Fish

If you think filleting a fish is something is best left to expert outdoorsmen and fishmongers, think again.

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Blogger Spotlight

Like Beer? You Need to Read This Blog

Jackie Dodd of The Beeroness

The Beeroness talks beer trends and why you must cook with beer tonight.

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Cooking Journal

How a Chef Digs Up Undiscovered Flavors

Chef Edward Lee loves hole-in-the-wall restaurants serving overlooked Asian cuisines. Here are three of his favorites, with his versions of their specialties.

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Expert Guide

Why a Meat Expert Chooses Gas Over Charcoal

Why a Top Butcher Chooses Gas Over Charcoal

No charcoal, no wood, no judgments. Just delicious, easy, artisan-worthy food from one of America's most influential young butchers.

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Cooking Quest

The Secret Ingredient for a Perfect Burger Isn't What You Think

The Secret Ingredient for a Perfect Burger Isn't What You Think

Sriracha? Kimchi? Lovage? Fermented fish flakes? None of the above. A hyper-experimental cook learns the hard way.

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