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Mouthing Off

By the Editors of Food & Wine Magazine

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Chefs Make Change

The Most Important Plate of Food on Earth

Sprouted Rye Berry and Shallot Salad

Starting with the salad here, chef and sustainability advocate Dan Barber wants to change the way we eat.

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Trendspotting

5 American Caviars You Should Buy Right Now

America is experiencing a caviar rennaissance. Here are top selections from five producers who ship their excellent caviar nationwide.

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Market Report

The American Caviar Renaissance

Amid the bad news about caviar—the overfishing of sturgeon and import sanctions—could this symbol of aristocratic elegance actually be entering a second golden age?

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Instanom

The Best Way to Eat Your Greens is on a Pizza

Here, some highlights of what F&W editors have been cooking and eating over the past week.

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Best Cookbooks of All-Time

Thomas Keller’s Superb Sous Vide Manual

Chef Mike Brown swears by the introduction to this book. 

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