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Mouthing Off

By the Editors of Food & Wine Magazine

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The Usual

The Best Wine for Steak Is Not What You Think

Chef Wolfgang Puck, whose steak house mini empire Cut has spread to five cities, bucks the traditional pairing of big, bold red wines with buttery, meaty steaks. 

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Cheap Wine Challenge

A Fantastic Finger Lakes Riesling

At Christie’s, Richard Young is used to tasting $500-plus bottles of wine. Here, his $17 pick (that you can sometimes buy for $14).

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F&W Drinks

Giant Mugs of Sangria and 150 Year-Old Bordeaux

Coffee, wine, beer, cocktails—if it’s made well and it’s potable, then F&W editors will drink it. Here's what we tried this past week.

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The Food & Wine Diet

Your New Favorite Way to Cook Chicken Fingers (Plus Wine!)

Chicken tenders are too often left in their bland state—fried and served to kids—but this salad recipe shows how flavorful and juicy they can be

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What Chefs Are Eating

7 Ways to Celebrate National Lobster Day Like a Pro

This past week, chefs like Pichet Ong, Alain Ducasse and Harold Dieterle prepared and ate some super-succulent lobsters—just in time for National Lobster Day, which is this Sunday, June 15

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