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Mouthing Off

By the Editors of Food & Wine Magazine

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Chefs Get Schmaltzy

The chicken sandwich at Bin 555 made with schmaltz.

The trendiest fat in restaurant kitchens isn’t butter, olive oil or even lard—it’s schmaltz, a.k.a. rendered chicken fat. Here are five creative ways chefs are using this luscious ingredient right now.

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Best Cookbooks of All-Time

Jimmy Bradley’s Favorite Storybook Cookbook

If you work for chef Jimmy Bradley, study up on this book. There will be a quiz. 

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Expert Guide

8 Ways to Use Oranges

8 Ways to Use Oranges

Oranges are a traditional holiday food gift, and they're certainly a wonderful bit of sunshine for anyone heading into the coldest part of the year. Here, eight ways to cook with them.

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Expert Guide

Chefs' Clever Pork Tenderloin Tips

Chefs' Clever Pork Tenderloin Tips

These pork tenderloin tips come from the past winners of the F&W Classic's Grand Cochon, a pork-cooking competition.

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Andrew Zimmern's Kitchen Adventures

Chile Sauce 101: Christmas-Style

Andrew Zimmern's Fresh Tomatillo-Poblano Sauce

I am in love with the global pantry, and learning simple ingredients or techniques from other food worlds is something that really thrills me. One small, simple recipe can be built on for years, and provide limitless cooking pleasure.

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.