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Mouthing Off

By the Editors of Food & Wine Magazine

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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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Make This Now

10 Ways to Use Chocolate Chips (Other than in Chocolate Chip Cookies)

Cookies aren’t the only creations that benefit from chocolate chips. In celebration of National Chocolate Chip Day, here are 10 less-expected ways to use them.

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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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