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Mouthing Off

By the Editors of Food & Wine Magazine

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America's Most Wanted

The World’s Greatest Hazelnuts Go into This Parfait

Not all hazelnuts are created equal.

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Andrew Zimmern's Kitchen Adventures

The Richest, Gooiest Chocolate Bread Pudding Ever

Chocolate Bread Pudding

This soft, warm bread pudding from Andrew Zimmern is super-chocolatey and rich—a perfect match with vanilla or coffee ice cream.

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Chefsteps

Fluffy Lemon Snow Is an Amazing Christmas Dessert

This versatile technique produces a granita that's as light and fluffy as fresh snow.

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Where To Go Next

Johnny Iuzzini's 13 Favorite New Orleans Desserts

Pastry chef Johnny Iuzzini

To create the signature éclair at Le Méridien New Orleans hotel, opening next month, pastry chef Johnny Iuzzini tasted sweets all over the Crescent City, and shares his ultimate New Orleans dessert bucket list here.

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holidays

Double-Duty Thanksgiving Dessert

Thanksgiving Bread Pudding Recipes

Here, a fantastic make-ahead Thanksgiving dessert that does double duty.

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Best Cookbooks of All-Time

This Cookbook Is the Chocolate Bible

This book will teach you everything you need to know about chocolate. 

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Trendspotting

7 Ways That Chefs Are Reinventing Pumpkin Pie

Like most components of a traditional Thanksgiving meal, pumpkin pie is often considered holy and untouchable. But maybe, just maybe, it would be fun to skip the pumpkin pie this year and try something new.

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Technique Week

13 Best-Ever Sundae Toppings

Light and Fluffy Marshmallows

From chewy tapioca balls to fluffy coconut-lime marshmallows, here are 13 incredible sundae toppings that are sure to please.

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Make This Now

10 Desserts to Make Before Chocolate Prices Spike

Chocolate prices are on the rise due to increased demand and a poor cocoa harvest. Here, 10 delicious chocolate desserts to make before the next shortage.

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Make This Now

Jacques Pépin's Brilliantly Retro Dessert Soup

Summer Fruit Soup

“I recently read that I was the first Soup Nazi,” says Jacques Pépin. In 1970, the fabled cook opened his first US restaurant, La Potagerie, in midtown Manhattan; it specialized in soup.

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