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Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

4 Best Beef Cuts for Chili

Texas-Style Chili

Save the steak for the grill (or your cast-iron skillet). For chili, use less expensive cuts of beef that are best cooked through.

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Expert Guide

9 Ways to Flavor Braised Kale

Creamed Kale Toasts

Kale salads are great—if you don’t mind a little chewing. For a wintery alternative, braise kale slowly until it becomes soft and silky.

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Expert Guide

10 Ways to Use Braised Kale

Kale-and-White Bean Stew

So, you’ve braised some kale. And you need a meal to go around it. Or you have some leftovers. Here are ways to use braised kale in dishes.

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expert guide

What to Drink with Chicken Soup

Poached-Chicken Soup

As with most basic dishes, the seasonings essentially dictate the pairing. Here are five approaches.

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expert guide

8 Healthy Additions to Chicken Soup

Creamy Piquillo Pepper and Chickpea Soup with Chicken

Good, basic chicken soup is already one of the healthiest foods around, so the ways to make it healthier actually involve adding ingredients rather than taking them away.

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The Year in Food

10 Best Fast Recipes of 2014

Mapo Tofu

Executive food editor Tina Ujlaki reveals her favorite fast recipes that F&W published in 2014, from hearty cauliflower steaks to luscious scrambled eggs with caviar.

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expert guide

6 Chef Upgrades for Chicken Soup

Chicken-and-Shrimp Wonton Soup with Lemongrass Broth

These chefs look at soups around the world to inspire this universal comfort food.

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Expert Guide

A Salumi Lover's Tour of Italy

Antica Macelleria Cecchini salumi

Christopher Lee, a former Chez Panisse chef and one of the country’s most preeminent salumi makers, reveals his favorite shops and butchers in Italy.

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expert guide

How to Use Dried Chiles for Beef Chili

Three-Chile Beef Chili

Learn how to belnd your own chili powder for a better beef chili.

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expert guide

Wines to Pair with Beef Chili

Cumin Chili

Tips on what wine to pair with beef chili.

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