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Mouthing Off

By the Editors of Food & Wine Magazine

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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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America's Most Wanted

The Secret to Zahav's Incredible Hummus

At Zahav in Philadelphia, the most obvious order is also one of the best ways to kick off the meal.

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Anatomy of a Dish

An L.A. Chef's Stunning Lobster Roll

Yagi's Lobster Roll

Los Angeles chef Kuniko Yagi has created an Asian-inflected version of the New England summer classic. One reason it’s so good: the extra-fluffy, jet-black charcoal bun.

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