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Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

5 Steps to Warming, Delicious Beef Stew

Short Rib Stew

After you master the method, there are zillions of ways to vary a recipe. Here are five steps to take when creating your own beef stew.

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expert guide

How to Fix Lumpy Gravy and 3 Other Classic Thanksgiving Mistakes

Dana Cowin and Jonathan Waxman

To coincide with the release of her new book, F&W editor in chief Dana Cowin asks legendary chef Jonathan Waxman to troubleshoot her Thanksgiving.

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Expert Guide

4 Underappreciated Cuts of Meat Chefs Want You to Love

We asked chefs what cut of meat they thought was the most underappreciated and deserved more love. Here’s what they had to say. 

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Expert Guide

6 Oysters Everyone Needs to Know

We asked three chefs for the essential oysters that everyone should know. It’s a great cheat sheet to keep on hand for the next time you’re surrounded by oysters at a party—or simply ordering off a menu.

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Expert Guide

4 Spanish Olives You Need to Know

What’s your favorite olive? If you answered black, green or “the one in my martini,” then you need to do some more exploratory eating.

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Expert Guide

3 Things You Don't Know About Couscous

NYShuk's incredible couscous.

Ron and Leetal Arazi of NYShuk are on a mission to teach Americans about real, hand-made couscous. (The stuff in the box? Not it.)

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Expert Guide

11 Ways to Make Lasagna

Easy Sweet Pepper Lasagna

This baked pasta dish is the quintessential way to serve a crowd. Here are 11 versions to try. (And yes, lasagna cupcakes are involved.)

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Expert Guide

6 Secrets for Taking Better Photos from Instagram Stars

Daniel Boulud and F&W editor in chief Dana Cowin.

To celebrate the launch of F&W editor in chief Dana Cowin's new book, Mastering My Mistakes in the Kitchen, we spent a lovely afternoon with some of Instagram's hottest food photographers. Here, tips from each of them on taking great photos.

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Expert Guide

11 Ways to Make Fried Chicken

Tea-Brined and Double-Fried Hot Chicken

With restaurateurs still opening places devoted to the crispy bird, one thing is clear: Fried chicken, we just can’t quit you. Here are 11 ways to make it (the bone-in stuff; no cutlets here) at home.

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Expert Guide

10 Ways to Use Mustard

Curried Maple-Mustard Chicken Breasts

Just because hot dog season is nearly at an end doesn’t mean the mustard needs to languish in your fridge. Here are 10 ways to use it this fall.

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