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Mouthing Off

By the Editors of Food & Wine Magazine

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Video Spotlight

What Is Spatchcock and Why It Will Improve Your Chicken Experience

If you want to halve the time it takes to roast or grill a whole chicken, there’s one surefire technique: spatchcock it. 

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F&W Photo Tour

Cannelle et Vanille's Insider Guide to Seattle

James Beard Award-winning blogger and photographer Aran Goyoaga of Cannelle et Vanille shares her insider picks on where to stay and what to eat in Seattle.

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Best Cookbooks of All-Time

Why You Need Paul Bocuse’s Technique Textbook

Chef John Folse talks about why he loves Paul Bocuse's French Cooking so much. 

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Instanom

Meaty Pizza, Uni on the Half-Shell and a Strangely Delicious Breakfast Sandwich

Here, some highlights of what F&W editors have been cooking and eating over the past week.

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Expert Guide

11 Ways to Make Fried Chicken

Tea-Brined and Double-Fried Hot Chicken

With restaurateurs still opening places devoted to the crispy bird, one thing is clear: Fried chicken, we just can’t quit you. Here are 11 ways to make it (the bone-in stuff; no cutlets here) at home.

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