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Mouthing Off

By the Editors of Food & Wine Magazine

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Kick Start It

How to Make Scrambled Eggs Without Cracking Any Shells

It’s not every day that someone comes up with a new way to prepare an egg.

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What Chefs Are Eating

Chefs are Going All-Out for Easter and Passover

Want to know what goes on behind closed kitchen doors? F&W tracks the best chefs to find out what they're eating and drinking.


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Trendspotting

5 Super-Fancy Jell-O Shots

5 High-End Jell-O Shots

With a little gelatin and a lot of wiggle, mixologists are having fun with the lowbrow Jell-O shot.

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The Edible Table

A Brilliant Trick for How to Cook and Naturally Dye Easter Eggs at the Same Time

Every Easter, for as long as I can remember, my mom would forgo the pastel colors and food chemistry and make these colorful, naturally dyed Easter eggs.

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Make This Now

10 Recipes for the Best Easter Cookies Ever

Celebrate Easter with these 10 festive cookie recipes.

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