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Mouthing Off

By the Editors of Food & Wine Magazine

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The Future of Caviar Is in Louisiana

America is experiencing a domestic caviar renaissance. If you want to get in on the ground floor and invest, New Orleans chef John Folse recommends looking to Louisiana.

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The Food & Wine Diet

A Healthy Take on Steak (with Wine)

Beef and Vegetable Mixed Grill with Poblano Zhoug

The secret? Serve it with plenty of veggies and a spicy green sauce.

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Make This Now

5 Veggie Burgers That Can Compete with Beef

Recently, New Yorkers waited several hours in line for a one-night-only offering from Del Posto’s pastry chef Brooks Headley. It wasn’t the next Cronut. It wasn’t free ice cream. Headley was selling veggie burgers.

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Make This Now

10 Ice Cream Recipes to Make with a Food Processor and a Mad Genius Tip

Here, 10 delicious ice creams to make this summer.

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What Chefs Are Eating

13 Ways to Eat Like a Chef, From Late-Night Bundt Cakes to Shiso-Flavored Bucatini

When Brooklyn-based baker extraordinaire Matt Lewis can't sleep, he gets up and makes bundt cake.


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