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Mouthing Off

By the Editors of Food & Wine Magazine

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Drink This Now

Sake Slush is the New Slurpee

frozen sake

For the most part, sake is drunk either hot or cold. But when it’s sweltering outside there’s a better way: frozen.

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Make This Now

8 Recipes Every Garlic Lover Should Know

In this week’s Mad Genius Tips video, F&W Test Kitchen genius Justin Chapple revealed the trick to making garlic paste at home. Now that you have access to a never-ending supply, here are eight delicious, garlic paste-packed recipes to make.

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Chefs Make Change

Restaurants Are Going (RED) to Help Fight AIDS

F&W Chef-in-Residence Mario Batali and master butcher Pat LaFrieda called on chefs and restaurateurs to help fight AIDS. Their plea is being answered.

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Chefs Make Change

A Steak House Scion's Amazing Do-Good Restaurant

Amy Morton may have restaurants coded into her DNA.

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Expert Guide

6 Ways to Showcase Peas

Sweet peas might be the one vegetable that’s just as good (if not sometimes better) frozen as fresh. Here are six ways to use them that will really let them shine during their peak season.

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