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Mouthing Off

By the Editors of Food & Wine Magazine

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Desserts

Meet Umber Ahmad, Tom Colicchio's Pastry Protégé

Meet Umber Ahmad, Tom Colicchio's Pastry Protégé

This brilliant amateur baker is about to go pro—with help from one of America's top talent spotters, chef Tom Colicchio.

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Make This Now

6 Chocolaty Easter Desserts That Won’t Cost You $1,200

You could buy Maison du Chocolat's $1,200 "Easter Atelier," or you could make one of these chocolaty Easter treats. 

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Make This Now

7 Flourless Desserts for Passover

Passover is only a week away! Here, 7 great Seder-friendly desserts.

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Expert Guide

9 Ways to Use Chocolate

9 Ways to Use Chocolate

If you’re cooking with chocolate, it’s hard to make something that’s not delicious. Here are 9 fantastic ways to use it.

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Make This Now

11 Valentine's Day Desserts That Are Impossible to Screw Up

From no-bake cookies to decadent spiced chocolate fondue, here are 11 terrific fail-proof desserts for Valentine's Day.

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The Edible Table

How to Steal a Kiss from Greta Garbo

The Edible Table: Created with Kraft Paper and Markers

Three Little Halves blogger and illustrator Aleksandra Mojsilovic reimagines party prep with affordable, edible table displays created on Kraft paper.

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Chef Intel

Dominique Ansel: The Leading Light of Pastry

Dominique Ansel: The Leading Light of Pastry

Alex Halberstadt investigates the magical allure of Cronuts™ and their now-famous inventor.

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F&W Gift Guide

Giftable Sweets from from Dominique Ansel and Other Top Pastry Chefs

Pastry Shop Gifts: Chris Hanmer

The experts behind the recipes here may be famous for their complex creations, but some of their best sweets are their simplest. Read more >

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Best Thanksgiving Tips

Serve Something Fresh and Tangy for Dessert

Lemon Curd Parfaits

Not everyone has the fortitude to handle a rich dessert after a big holiday meal. Pastry chef Sarah Jordan of Chicago's Boka prefers to go the fresh and tangy route. Her three recipes are light, refreshing and very pretty too. Read more >

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Best Thanksgiving Tips

Instead of Pies, Make Pie Bars

Pecan Pie Bars

There's nothing wrong with the usual pecan, pumpkin or fruit pies, but serving the classic fillings as pie bars is fun, surprising and an easier way to feed a crowd. To make these three recipes from pastry chef Sarah Jordan of Chicago's Boka, you don't even need to roll out dough; you simply press it into the baking dish. Read more >

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.