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Mouthing Off

By the Editors of Food & Wine Magazine

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Guinea Hen is the New Chicken

Unless you hunt, regularly seek out game birds or frequent medieval feasts, you probably haven’t had a lot of guinea hen. But if chef Emeril Lagasse has his way, you will be eating more of it soon.

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Make This Now

7 Flavor–Blasted Whipped Creams

This might shock you, but it’s possible to improve whipped cream.

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A Sicilian's Best Catania Travel Guide

Mount Etna; Catania, Italy

Here, a local’s guide to the best places to eat, drink and explore in Catania.

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Expert Guide

11 Ways to Use Okra

Okra Double Dippers

Here are 11 dishes to make with okra, from most slimy to least.

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Parker House Rolls Worth Fighting Over

Tender, buttery and sweet, with a sprinkling of crunchy salt on top, chef Alex Guarnaschelli’s rolls are delicious enough to start a bread-basket riot.

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