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Mouthing Off

By the Editors of Food & Wine Magazine

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Why This New Chicago Bakery Grinds Its Own Flour

Bread from Baker Miller

Two radical traditionalists grind their own flour—the way their great-great-grandparents once did—at Chicago’s most forward-thinking new bakery.

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News Feed

Cathay Pacific Enlists a Top NYC Chef to Revamp First Class Dining

Cathay Pacific is bringing luxury air travel to new heights with its seasonal menus in collaboration with the Mandarin Oriental Hotel Group.

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Expert Guide

10 Secret Weapon Ingredients from Star Chefs

Much like super spies (or super villains), chefs also have secret weapons—theirs just happen to be edible. Here, chefs share their favorite secret-weapon ingredients.

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Pull the Cork

Wine Experts Reveal the World's Best Value Wines in F&W’s New Video Series

There’s one surefire way to find the best wines: Ask the sommeliers. That’s what we did in F&W’s Pull the Cork video series, which features renowned talents revealing where to look for the world's most underrated, best-value bottlings.

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F&W Drinks

F&W Editors Drink in the Snow and Toast at Dog Shows

Coffee, wine, beer, cocktails—if it’s made well and it’s potable, then F&W editors will drink it. Here's what we tried this past week.

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