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Mouthing Off

By the Editors of Food & Wine Magazine

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F&W Drinks

Tuna's Perfect Pairing? Try Bordeaux

F&W's Wine Editors Celebrate with Crémant and Pear Bordeaux with Tuna

Sake, beer, sparkling rosé and the unlikely pairing of red Bordeaux and tuna tartare: F&W's wine team explored them all this month.

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Make This Now

Jacques Pépin's Signature Ultra-Garlicky Eggs

When star French chef Jacques Pépin was a kid, his mother, Jeanette, would make a super-garlicky dish that he calls Eggs Jeanette.

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Tweets of the Week

Put the Pro in Provençal Rosé

F&W doesn't expect you to see every tweet we send out (just almost every one). Catch up each week with this top 5 list.

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F&W Book Club

Why You Should Add Espresso to Your Barbecue Sauce

Why You Should Add Espresso to Your Barbecue Sauce

When Cheryl and Bill Jamison published Smoke & Spice in 1994, they created a definitive grilling guide. Now they've updated their opus with global flavors they couldn't have imagined two decades ago.

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New Slideshow

22 of America's Most Delicious Delis

There are few things better than an iconic American delicatessen, where high-quality ingredients and oversize servings are the norm.

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