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Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

6 Things Every Griller Needs

6 Things Every Griller Needs

F&W Deputy Editor Christine Quinlan shares her top picks for 6 essential grilling tools, from oversized tongs to the thermometer that's preferred by the pros.

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Expert Guide

6 Ways to Use Rhubarb

Yep, it’s still rhubarb season. The tangy spring vegetable (and yep, it’s a vegetable) is delicious in pies and crisps, but it’s also sensational in so many other dishes, both sweet and savory.

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Expert Guide

9 Ways to Use Granola

There are a zillion ways to make granola and almost as many ways to use it. Here, 9 ideas to take the crunchy cereal out of the bowl.

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Expert Guide

3 New Smokers, from Budget to Baller

Smoker City

America's grill obsession has sparked a fascination with home smokers. Here, new models to satisfy your inner pit master.

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Expert Guide

6 Ways to Showcase Peas

Sweet peas might be the one vegetable that’s just as good (if not sometimes better) frozen as fresh. Here are six ways to use them that will really let them shine during their peak season.

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Expert Guide

Where to Find America's Best Biscuits

Where to Find America's Best Biscuits

The unstoppable sandwich trend meets the revered Southern biscuit, and a new style of restaurant is born.

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Expert Guide

7 Ways to Use Swiss Chard

Kale isn’t the only supergreen out there. Swiss chard, which is related to beets, is packed with phytonutrients, including eye-protective lutein and zeaxanthin.

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Expert Guide

4 Super-Easy Dishes to Make with Cucumbers

Green Market Math: Cucumbers

F&W's Kay Chun reveals four fantastic ways to use cucumbers, from refreshing gazpacho to super-simple fried rice.

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Expert Guide

12 Things to Add to Pancakes

Thanks to alternative flours and super-seeds, pancakes have come a long way from your basic diner flapjacks. Here are 12 ways to make them—from superhealthy to decadent, and somewhere in between.

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Expert Guide

The Elite Meats of America: A Short List

There are no doubt dozens of incredible meat producers in America -- small farms, independent collectives, high-end branded puryeyors.

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