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Mouthing Off

By the Editors of Food & Wine Magazine

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Chefs in Conversation

Where Food and Sex Meet

For chefs, sex and food evoke the same level of passion.

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Chefs in Conversation

Where Chefs Go to Eat the World's Greatest Roast Chicken

Is there anything better than a perfectly roasted chicken?

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Expert Tips

Why You Should Dress Your Turkey in a Basting Blanket

F&W's Julia Heffelfinger recently learned of a brilliant invention that will transform your turkey into a self-basting machine. It's called a basting blanket, and no, you don’t buy it from a SkyMall catalog. 

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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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Chicken Nation

Michael Symon's Top 5 Spice Rubs

Michael Symon's Spice Mixes

For F&W's September issue dedicated to all things chicken, superstar chef Michael Symon shared his favorite spice mixes.

To make each dry rub, toast 2 tablespoons of each ingredient in a small skillet over moderate heat until fragrant. Transfer to a mortar and let cool, then coarsely crush.

No. #1
Coriander seeds, dried lemon peel and ground ginger.

No. #2
Cumin seeds, smoked paprika and chipotle chile powder.

No. #3
Dried oregano, dried orange peel and granulated garlic.

No. #4
Fennel seeds, dried orange peel and onion powder.

No. #5
Pink peppercorns, dried rosemary and granulated garlic.

TO USE: Season the chicken with salt and pepper, then rub and chill for 4 to 8 hours before roasting or grilling.

Related: Chicken Recipes and Cooking Tips
Perfect Roast Chicken Recipes
100 Best Recipes Ever: Chicken

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