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Mouthing Off

By the Editors of Food & Wine Magazine

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8 Incredible Photos from Nathan Myhrvold's New Book

For The Photography of Modernist Cuisine (Phaidon), Modernist Cuisine founder Nathan Myhrvold takes a more abstract approach to the subject he first chronicled in 2012’s Modernist Cuisine at Home.

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Expert Lessons

How to Use a Wall of Fire to Feed a Party

ChefSteps

ChefSteps, a Seattle-based cooks’ collective, celebrates the art of culinary showmanship with geeky glee. Here, how they cooked a feast using a 1,500-degree applewood inferno.

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