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Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

5 Ways to Make Your Own Pesto

Here are five ways to play with the pesto formula to create your own version for tossing with pasta or spooning over anything from the grill.

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Expert Guide

How to Make Amazing Barbacoa at Home

How to Make Amazing Barbacoa at Home

Traditional barbacoa involves slow-roasting a cow's head or a whole goat or lamb in a pit filled with hot rocks. But chef Roberto Santibañez has created a simple technique for home cooks.

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Expert Guide

7 Ways to Use Buttermilk

Here are seven ways to use buttermilk, whether you buy it from your local farm or corner store.

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Expert Guide

9 Ways to Use Strawberries

After you’re tired of putting strawberries on top of cakes and in pies and crisps, try these nine ways to use them.

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Expert Guide

5 Steps to Creating Your Own Barbecue Sauce

Want to make a signature sauce? Learn the basics and then go crazy. You’re only limited by what’s in your pantry.

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Expert Guide

5 Tips for Better Gas Grilling

Mylan's Gas Grill Commandments: Cumin-and-Coriander Grilled Lamb Ribs

Tom Mylan, one of America's most influential young butchers, shares his 5 must-knows of gas grilling.

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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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Expert Guide

7 Ways to Rethink Cheesecake

Whether rich and dense or silky and light or somewhere in between, cheesecakes come in many different styles

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Expert Guide

5 New Rubs and Salts for Grilling

New Rubs and Salts for Grilling

Here's how to spike your grilled meats with the flavors of strong coffee, bourbon barrel smoke and Italian black truffles.

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Expert Guide

10 Brilliant Grilling Secrets

If you can reliably grill a steak to medium-rare or a sausage until it’s just ready to burst, then you’re ready for the next level. Go from a BBQ rookie to a grill sergeant with these smart tips.

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