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Mouthing Off

By the Editors of Food & Wine Magazine

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Ingredient Obsession

5 Brilliant New Finishing Salts

Spruce Salt

When Thomas Keller admitted to the Food & Wine editors that he has a "high tolerance for salt," the salt lovers among us felt validated. Here, the coolest new salts that chefs are using to amp up their dishes around the country.

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F&W Book Shelf

18 Opportunities to Start Mastering Your Mistakes in the Kitchen

Mastering My Mistakes Instameet

If you want to be a better cook, face your failures.

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Where to Go Next

5 London Restaurants Where Food Meets Art

David Shrigley; The Gallery at Sketch

The British capital’s top cultural institutions have been cooking up innovative new restaurants. Here, five must-visit spots.

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Drink This Now

Barolo's Newest Single Vineyard Winery

Chimney smoke and piles of leaves mean it's Barolo season. 

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Winery Intel

These Fancy California Cows Drink Red Wine, Give New Meaning to the Classic Beef Pairing

At Wente Vineyards, the tasting room visitors aren't the only ones drinking well.

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