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Mouthing Off

By the Editors of Food & Wine Magazine

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Drink This Now

Why Sour Beer is the Most Exciting Brewing Trend Right Now

Tart, zingy and funky, sours are the brews of the moment. F&W’s Megan Krigbaum visits a sour beer visionary.

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At-Home Sommelier

How the Experts Wash a Wine Glass

Two wine pros share tips for keeping delicate glassware sparkly-clean and intact.

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At-Home Sommelier

The Fact and Fiction of Leftover Wine

Opened wine lasts longer in the fridge: true or false? Here, the reality behind three common wine notions.

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Wine Intel

The Very Best Way to Deal With a Red Wine Stain

Forget salt, seltzer and baking soda as stain removers. Here's what you really need to get out a wine stain.

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most wanted

Nancy Silverton's Best Fall Salad

When Nancy Silverton looks at a menu, her eyes instantly go to the salad section. She especially loves a Cobb-style salad, which also happens to be one of the most popular antipasti at her Los Angeles restaurant Osteria Mozza. 

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At-Home Sommelier

The Ultimate Wine Party Snack

Here's an easy, wine-friendly snack strategy for parties.

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Wine Intel

Ludo Lefebvre's 3 Favorite Burgundies

Ludo Lefebvre recently began making a Burgundy, Maison Ludo, with vintner Ray Walker. The first bottles will be released in 2015. Here, three wines that inspired the chef.

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Chef Intel

Ludo Lefebvre: A Rebel Chef's French Classics

Why on earth is pop-up pioneer Ludo Lefebvre opening an old-school French bistro in Los Angeles? And why is he taking on the painstaking and ultratraditional work of French winemaking? The answers lie in Ludo’s native Burgundy.

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Expert Lessons

4 Things to Remember When Hosting a Big Party

Lifestyle expert and The Chew co-host Clinton Kelly (a former cater waiter) believes pouring glasses and busing empties are tasks anyone having a big party should farm out. Here are his tips for hiring and working with servers.

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make this now

Why You Should Roast White Chocolate

Slow-roasting white chocolate gives it a silky, rich and luscious caramel flavor. It’s even more delicious with a sprinkling of sea salt on top.

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