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Mouthing Off

By the Editors of Food & Wine Magazine

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Video Spotlight

The Tool You Need to Slice Potatoes for a Gratin

In this video from Panna, watch Food52 co-founders Merrill Stubbs and Amanda Hesser demonstrate the best way to use a mandoline to create thin, evenly sized potato slices.

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Instanom

Spiced Almonds, Bee Pollen Crumble and DIY Pizza Bagels

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

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Best Cookbooks of All-Time

Don’t Judge a Cookbook By Its Greasy Cover

Chef Jessica Boncutter's River Café cookbooks are covered in grease, but she still keeps reading them. 

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cooking hack

Jeni Britton Bauer's Oddball Cooking Tip: Put Ice Cream in It

Fire-and-Ice Ohio Chili

The fast, fun way to add creaminess and sweetness to recipes: swirl in a little melted ice cream or sorbet.

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expert guide

6 Ways to Use Leftover Meatballs

Pizza with Baked Meatballs

Here are six ways to transform leftover meatballs into a new meal.

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