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Mouthing Off

By the Editors of Food & Wine Magazine

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The Future of Vegetarian Sushi

It doesn’t take a psychic to predict that overfishing will deplete our oceans of many species in the coming years. But we can help prevent that, says Hiro Sone, by getting serious now about vegetarian sushi.

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Expert Guide

7 Noodle Salads to Make Right Now

Soba Noodles with Miso-Roasted Tomatoes

Since the weather is still warm, these refreshing noodle salads are perfect for back-to-school lunches and make–ahead fall suppers.

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Greenmarket Math

4 Genius Dishes to Make with Sweet Summer Corn

Summer Corn

Fresh, sweet corn is the star of this set of easy recipes from F&W's Kay Chun.

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Chefs Make Change

A Master Chef Goes Back to High School

The Vetri Foundation

Since 2011, the Philadelphia superstar chef Marc Vetri and his partners in the Vetri Foundation for Children have been highly visible in 10 Philadelphia–area public and charter schools.

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Essential Drinking

An Italian White that Smells Like Fresh Herbs and Ripe Peaches

2012 Cusumano Angimbé

If you've ever struggled to identify the smell of herbs in wine, you should try an Insolia.

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