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Mouthing Off

By the Editors of Food & Wine Magazine

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What to Drink Next

F&W Editors Love $12 Côtes du Rhône and $3,200 Burgundy

F&W Editors are Drinking $12 Côtes du Rhône and a Vintage $3,200 Wine

F&W's Ray Isle and Megan Krigbaum reveal the best bottles they've tasted this month.

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Easter

4 Spring Ham Recipes for Easter

4 Spring Ham Recipes for Easter

F&W's Kay Chun came up with four fantastic ways to serve ham this Easter, from a stuffed calzone to buttermilk ham flapjacks.

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Chefs-in-Residence

Hugh Acheson Eats at Popeyes, Isn't Ashamed

Hugh Acheson Eats at Popeye's, Isn't Ashamed

The Georgia chef tells F&W why fast-food chicken deserves respect.

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Expert Travel Guide

A Cooking School in a Medieval Tuscan Village

A Tuscan Cooking School: Toscana Resort Castelfalfi

In this idyllic region of Italy, visionary entrepreneurs are transforming entire medieval villages—beautiful, abandoned, on the brink of extinction—into phenomenal places to sleep, eat and shop.

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Drink This Now

A Boozy Easter Egg for Grown-Ups

What is the best thing you ever found inside an Easter egg? Chocolate? Jelly beans? Maybe a couple of quarters? None of that compares to what’s inside the icy eggs served at Alexandria, Virginia’s Jackson 20: booze.

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