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Mouthing Off

By the Editors of Food & Wine Magazine

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Chefs in Conversation

If You Want to be a Great Chef, Jacques Pépin Says You Should Master the Hot Dog

Graduating from culinary school or working in a kitchen doesn’t automatically make you a chef. For Jacques Pépin, a true chef has traveled, learned from other cultures and knows how to make a really great hot dog.

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best thanksgiving tips

Thanksgiving Wine Pairings for Every Course

2013 Babich Marlborough

From soup to pie, here are fantastic wine pairings for every Thanksgiving course.

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News Feed

The Searzall Sold Out in Hours, But It's Coming Back!

Dave Arnold Demos the Searzal

Yesterday, mad food scientist Dave Arnold's Searzall finally went on sale at retail—and promptly sold out.

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American Wine Now

Week 7: They Make Some Surprisingly Good Wine in South Jersey

For those of you just tuning in, two months ago I left behind or threw away everything that wouldn’t fit in my car and embarked on a long solo road trip across the US, intent on visiting as many wineries as humanly possible.

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The Usual

The Perfect Mocktail for Gin Lovers

Seven years ago, chef Tony Messina of Boston’s Uni started to get migraines. That, unfortunately, meant no more post-shift cocktails. Now, Messina opts for a refreshing mocktail infused with juniper berries, which mimic the flavor of gin.

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Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.