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Mouthing Off

By the Editors of Food & Wine Magazine

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Drink This Now

Barrel-Aged Tequila Is the New Scotch

If you’re ever in the mood for a top-shelf slow-sipping dram to end your evening, chances are you’ll select Scotch, bourbon or perhaps Cognac. Tequila companies are looking to change that. 

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ChefSteps

The Foolproof Way to Make Creamy-Crackly Crème Brûlée

What is a custard, anyway? It is a delicious dessert, yes, but technically speaking it's a liquid that has been thickened or set via the coagulation of egg protein. 

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#FOODWINEWOMEN

5 Dreamy Late-Night Snacks From Bar Tartine's Cortney Burns

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Here, five of Cortney Burns's go-to late-night snacks.

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anatomy of a dish

The Magical Bread Course at Trentina in Cleveland

Trentina's Magical Bread Course in Cleveland

At Cleveland’s Trentina, the bread course is like an interactive performance piece. Its focus: a candle that emits a mysteriously beefy scent.

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Trend Forecast

5 Peruvian Dishes to Make Today

“I think we’re going to see a lot more Peruvian ingredients,” says chef Jamie Bissonnette of New York and Boston’s Toro restaurants.

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