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Mouthing Off

By the Editors of Food & Wine Magazine

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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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Expert Guide

5 Greek Cookies to Eat This Holiday Season

When you think Christmas cookies, you probably don’t think about Greece. But Top Chef cheftestant and Kapnos chef George Pagonis is of the opinion that you should. 

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Expert Guide

6 Best New Condiments of 2014

Here are six new condiments that we've been spreading and sprinkling on everything.

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expert guide

6 Tips for a Paleo-Friendly Christmas

6 Tips for a Paleo-Friendly Christmas

Whether you or a loved one follow the diet, here are some tips for navigating the holidays from a Paleo perspective.

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expert guide

5 Chef Upgrades for Mushroom Risotto

Barley Risotto with Garlicky Mushrooms

Here are five ways chefs make mushroom risotto even more delicious.

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expert guide

6 Stocks to Use for Mushroom Risotto

Classic Chicken Stock

Most of risotto’s flavor comes from the stock—that’s why it’s worth making your own. Here are six different recipes to try.

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Expert Guide

Your Questions About Double-Yolk Eggs, Answered

Here, everything you need to know about double-yolked eggs.

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Congratulations to Mei Lin, winner of Top Chef Season 12.

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