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Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Lessons

How Wine Is Made

How Wine Is Made

F&W's Megan Krigbaum explains a grape's journey from vine to bottle.

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Liquor Lesson

10-Year Cocktail Timeline: From Cosmos to Barrel-Aged Negroni

Sarah Jessica Parker

To celebrate the 10th edition of our outstanding annual book F&W Cocktails, we salute America's mixology madness. These are the 10 cocktails that have ruled the bars for the last decade.

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Where to Drink Next

Chicago Bar Crawl: Tiki Drinks and Salt-and-Pepper Syrup

Chicago Bar Crawl: Tiki Drinks and Salt and Pepper Syrup

F&W's Kate Krader went in search of the best neighborhoods in America for cocktail adventures. Here, her guide to River North in Chicago.

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Go List

NYC Guide: Where to Find Cult Sushi and Mind-Blowing Beer

Cult Sushi, Mind-Blowing Beer and an Artisanal Food Court in New York City

New York's best new food is hidden in tiny sushi bars, a food court and a beer joint. Here, eight amazing new restaurants and three much-anticipated hotels.

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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 Lessons

Why Michael Symon Spikes His Burger with Spicy Sausage

Michael Symon's 50-50 burger

Michael Symon estimates that he has 1,000 different burger recipes and ideas. "I love them all," he says.

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Go List

Cape Town Guide: Where to Find Gazelle with Porcini and Asian-Inspired Tapas

Where to Find Gazelle with Porcini and Asian-Inspired Tapas in Cape Town

F&W's travel experts searched the globe for the year's best eating experiences. Here, four essential new spots in Cape Town.

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Where to Go Next

A Tuscan Ghost-Town-Turned-Pasta-Lovers'-Paradise

A Tuscan Pasta Lovers' Paradise: Monteverdi

American lawyer Michael Cioffi turned a deserted hilltop town in Tuscany into a paradise of pasta, art and music.

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Wine Intel

The Ancient Technique American Winemakers Love Right Now

The Ancient Technique American Winemakers Love Right Now

Rather than crushing grapes, more American producers are fermenting whole clusters, stems and all. F&W's Megan Krigbaum tells why and names 3 wines to try.

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Expert Lessons

How Mixologist Dave Arnold Makes the Perfect Gin and Tonic (And How You Can Too)

"If you want to assemble a good gin and tonic, the least you should do is put a couple of highball glasses and gin in the freezer (don't worry—it won't freeze)."

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