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Mouthing Off

By the Editors of Food & Wine Magazine

Expert Guide

6 Best New Condiments of 2014

Here are six new condiments that we've been spreading and sprinkling on everything.

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The Usual

Quince is the Key to Delicious Winter Cocktails

Akasha Richmond's favorite winter cocktail is made with tart quince. 

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Chefs in Conversation

The Future of Cookies is Mini, Says Carla Hall

Carla Hall doesn’t make big, giant cookies. 

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An Elegant Dinner Party Salad, Made in the Microwave

Can a salad be seductive? It can when it's a warm salad, made with jewel-toned radicchio—gently wilted, still a little crunchy—dressed with rich buttermilk, verdant chive oil, and funky blue cheese.

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9 of the Year's Best Red Wine Values

Here are nine of F&W executive wine editor Ray Isle's favorite red wine values from the past year of tasting.

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The Dish
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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.