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Mouthing Off

By the Editors of Food & Wine Magazine

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Chefs in Conversation

Tips for Dining with Dead People

When was the last time you shared a really great meal with a dead ancestor? 

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Chefsteps

High-Tech Halloween: How to Make Starburst-esque Candy at Home

For many American kids, Starburst is "the one." It takes some effort to do it DIY, but it's worth it.

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Supermarket Sleuth

Halloween PSA: There's Bug Juice in Your Candy!

Ever wonder what makes candies shine?

Just in time for Halloween, it's creepy to know that a common candy ingredient called confectioner's glaze is not as innocuous as it sounds.

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The Usual

If a Rye Beer and an IPA Had a Delicious Baby

Chef Kelly Liken, whose eponymous restaurant is one of the best in Colorado, exclusively drinks beer from her state.

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F&W Drinks

Super-Old Rioja, Whiskey with Oysters and the Perfect Vacation Cocktail

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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The Dish
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The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
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