Mouthing Off

By the Editors of Food & Wine Magazine

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Food Photography

Blogger and food stylist Karen Mordechai explains how to graduate from clueless iPhone wielder to Instagram authority.

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Expert Lessons

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

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Liquor Lesson

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

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

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

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

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

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

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

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Expert Lessons

"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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