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Mouthing Off

By the Editors of Food & Wine Magazine

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Blogger Spotlight

Why Baking in Miniature is Better

Why Baking in Miniature is Better

New York City lawyer Cynthia C. of Two Red Bowls loves Korean food and anything that can be made in miniature.

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Rant For Your Life

Are Big Flavors Destroying the American Palate?

Are Spicy, Tangy and Funky Flavors Destroying the American Palate?

Like many restaurant fanatics, F&W's Kate Krader has become addicted to ever-spicier, -funkier and -tangier flavors. What does this mean for roast chicken?

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Instanom

Wine Slushies, Flying Chickens, Amazing Tacos and More Highlights from the Austin Food & Wine Festival

Over the weekend, a slew of high-profile, pleasure-seeking chefs joined bloggers, fans and the F&W crew in Texas for the Austin Food & Wine Festival. From (delicious) flying chickens to the Rock Your Taco event, here's what you missed.

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Andrew Zimmern's Kitchen Adventures

Andrew Zimmern's Skordalia (Greek Potato Dip)

Andrew Zimmern's Skordalia (Greek Potato Dip)

I love Greek food and this old-fashioned, tangy dip is definitely for garlic lovers.

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Chef Intel

Neverending Noodles, Hundred-Layer Lasagna and Other Extreme Pastas

Neverending Noodles, Hundred-Layer Lasagna and Other Extreme Pastas

Chefs are creating a new pasta paradigm by resurrecting obscure recipes and inventing radical ones

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