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Mouthing Off

By the Editors of Food & Wine Magazine

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At-Home Sommelier

How to Pour Wine Without Dripping

“People wrongly think the faster you pull back the bottle, the less time for drips,” says sommelier Alex LaPratt of Atrium in Brooklyn. He suggests two better options.

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ChefSteps

Transform Any Cheese Into Super-Creamy, Ultra-Melty Cheese

We've partnered with the mad food scientists at ChefSteps to bring their hyper-inventive cooking videos to F&W readers. Here, the team that worked with Nathan Myrhvold to create the magnum opus Modernist Cuisine shares an incredible food experiment.

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America's Most Wanted

A Sure Bet in Vegas: Khao Soi at Lotus of Siam

Today's Las Vegas is a hub of incredible places to eat. But those who are really in the know will skip the Strip in favor of a humble strip mall where Lotus of Siam has been serving some of the best Thai food in the country for the past 15 years.

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make this now

How to Roast Your Hard Lemonade

Roasting citrus makes it more intense and fragrant. The inspiration for this roasted citrus drink is an incredible cocktail at Monica Pope’s Sparrow Bar + Cookshop in Houston.

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Restaurant Intel

Are New York's Best Restaurants an Endangered Species?

The future of NYC's top restaurants is uncertain. Here, F&W's Kate Krader on how to save them. 

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