Mouthing Off

By the Editors of Food & Wine Magazine

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Daily Word Wizard

When you think of Ellis Island in its heyday, you probably don't picture Jell-O. But, as anachronistic as it may seem, the jiggly treat was a common sight at the country's immigration hub.

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Daily Word Wizard

Ever stop to wonder why pink lemonade exists, when lemons are definitely never pink? The drink may have originally gotten its pinkish hue from an entirely inedible source.

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Tasting Room

Since I’m a huge fan of popping open bottles of bubbly during the warm months, here are a few great possibilities.

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Daily Word Wizard

We've all been there: You realize that you forgot to bring a can opener on a camping trip and are forced to strike your can of beans against the nearest rock. But for the 50 years when canned foods existed but can openers did not, that was just everyday life.

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Daily Word Wizard

You might think that the word "barbecue" originated in Texas, or the Carolinas, or Memphis. But barbecue's roots run deeper than that—back to barbacoas, the original all-purpose home gadgets.

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Daily Word Wizard

Get ready to have your fruit-loving minds blown: Watermelons are berries, and strawberries are not.

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#HowISummer

Here, Fish & Game's Zakary Pelaccio shares his best recipes for a summer grilling party.

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Snacking Guide

One of the greatest summer activities is watching an al fresco screening of a fun summer movie. Whether you’re heading to Jaws, Weekend at Bernie’s or Wet Hot American Summer, plan ahead by preparing an epic spread of delicious movie-watching snacks. Here, some of our favorite snacks to make for an outdoor movie picnic.

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Daily Word Wizard

Rhubarb isn't just a tart partner for strawberries; it's also a term for an argument. So how did the rosy-colored stalks become synonymous with scuffles? It all started with baseball.

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Grilling

We all know what we want in a perfect grilled steak—savory char on the outside, spot-on internal temperature, whether that's rare, medium-rare, or whatever—but perfection, as anyone who grills can attest, can be hard to achieve. With that in mind, we sat down with chef Charlie Palmer to score a few tips. 

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