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Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

How Rosé Wine is Made

Rosé

Almost every wine region in the world makes rosé—and not one uses pink grapes. 

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Brew News

Coming Soon to a Bar Near You: Smoked Sheep Dung Beer

It appears the Icelandic brewery Borg Brugghús has created a beer that gets its unique taste characteristics from, yes indeed, sheep dung.

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Video Spotlight

Charcuterie from Around the World Stars at Sydney’s Nomad Restaurant

Here, chef Nathan Sasi shows Food & Wine editor-in-chief Dana Cowin how his world travels influence everything he serves at Nomad—especially an epic, constantly evolving platter of cured meats.

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F&W Drinks

Jell-O Shot Slices, New Kombucha & "Sexual Chocolate" Wine

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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Make This Now

5 Ways to Use Croutons (Other Than in Salads)

Though salads are a great way to use up batches and batches of delicious, chewy, crispy croutons, there are other dishes that can benefit from them.

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