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Mouthing Off

By the Editors of Food & Wine Magazine

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Mad Genius Tips

The Magic Trick to Tender, Crackly-Skinned Pork Shank

Bavarian Beer Hall Pork Shanks

At the excellent German spot Radler in Chicago, chef Nathan Sears is a wizard with pork, even cuts that require a little extra love, like the tough hock. Here, he shares a smart trick to work magic with the shank in a classic Oktoberfest dish.

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Make This Now

7 Things That Are Better Grilled Over Charcoal

While not all chefs prefer charcoal over gas, the majority do. That’s because grilling over charcoal infuses the meat, fish or vegetable with a delicious smokiness that you just won’t get if you’re using a gas grill.

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American Wine Now

A Grape Named Brianna

Over the past five weeks I’ve driven nearly 6,500 miles and visited countless wineries trying to transform myself into the leading authority on wine in America.

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F&W Drinks

Oyster Bloody Marys, Sunday Morning Burgundy and the Best Pairing for Ramen Burgers

Coffee, wine, beer, cocktails—if it’s made well and it’s potable, then F&W editors will drink it. Here's what we tried this past week.

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Drink This Now

The Fresh, Transparent and Bright Twiggys of the Wine World

Twiggy

Xixa, a new restaurant in Brooklyn is categorizing the wines on its list according the personality traits the wines share with iconic women. Are you a Scarlett O'Hara or a Helen of Troy? 

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