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Mouthing Off

By the Editors of Food & Wine Magazine

anatomy of a dish

The Magical Bread Course at Trentina in Cleveland

Trentina's Magical Bread Course in Cleveland

At Cleveland’s Trentina, the bread course is like an interactive performance piece. Its focus: a candle that emits a mysteriously beefy scent.

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Trend Forecast

5 Peruvian Dishes to Make Today

“I think we’re going to see a lot more Peruvian ingredients,” says chef Jamie Bissonnette of New York and Boston’s Toro restaurants.

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Barnraiser Is the Kickstarter of Food Businesses, Helping 82 Percent of Its Projects Off the Ground

Eileen Gordon Chiarello

Barnraiser founder Eileen Gordon Chiarello is tapping into a market of American foodies who are focused on health and sustainability. 

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Chefs Feed

600 Dumplings in 2 Hours: Seattle's Revel by the Numbers

Every night, diners at Revel in Seattle eat 185,600 grains of rice. 

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FW Confessional

Michelle Bernstein Is a Fan of Her Mistakes

Michelle Bernstein

In this FW Confessional, inspiring chefs and entrepreneurs prove that mistakes can often lead to success. Here, Michelle Bernstein shares hers. 

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