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Mouthing Off

By the Editors of Food & Wine Magazine

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Kitchen Trash

5 Reasons Why This is the Last Season of MTV's Jersey Shore

Style Find

Gorgeous Tea Tins

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Tea Patina

Photo courtesy of Tortoise General Store.

F&W's October issue looks at the wisdom of aging, from barrel-aged cocktails to shopping finds that age gracefully. Since 1875, Kaikado in Japan has been creating metal tea tins that are meant to subtly change color and texture over time, developing a patina. Finally, the tins are available in the US. Brass transforms within a year; tin, three to five years and copper, just two to three months. From $140; tortoisegeneralstore.com.

Supermarket Sleuth

Oldie but a Goodie

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Courtesy of The Maldon Crystal Salt Company

Courtesy of The Maldon Crystal Salt Company

F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

I have a few kinds of salts in my pantry, and I actually use them all. But my favorite finishing salt—the one I sprinkle on sunny-side up eggs, on avocado toasts, on simple sautéed sugar snap peas or asparagus, and on caramel sauce or fudge sauce over ice cream—is Maldon salt.

Unlike table salt and kosher salt, Maldon has large, irregular, ultralight flakes that have a fantastic crunch and a mild, clean flavor that lingers in the best possible way. I have never used it to season a soup or a stew, and it would get lost in a pasta sauce. Even though it’s superpopular with chefs today, the company is more than 125 years old. Maldon salt is available at supermarkets and specialty food shops nationwide. If you want to learn more, check out the company here.

Here are a few of my favorite recipes featuring this pantry must-have: 
Crunchy Baked Potatoes with Maldon Salt
Chocolate Wafers with Ginger, Fennel and Sea Salt
Salted Fudge Brownies


Related: Sweet and Salty Desserts
Salt Recipes

Drink This Now

Fernet Branca Cocktails for Fall

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Fernet Cocktails: July Square

Courtesy of Manresa

Bartenders familiar with the dark, medicinal Italian liqueur Fernet Branca as a digestive or hangover cure are now using it in fantastic, herbaceous cocktails. The long-standing industry favorite earned extra buzz last month as the main component in San Francisco Cocktail Week's signature drink: The Black Lily with Fernet, citrusy Cointreau and fresh lime juice over ice. Just south of San Francisco in Los Gatos Manresa is serving a Fernet-and-Coke-inspired cocktails. »

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Test Kitchen Tip

Introducing SweeTango Apples

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SweeTango Apples

Courtesy of SweeTango

Nothing heralds fall like the first bite of a fragrant local apple. This season’s highly anticipated new fruit on the block is the uncommonly crisp SweeTango apple. Developed over 10 years at the University of Minnesota, it is a cross between the much-loved Honeycrisp and Zestar varieties. Mottled red and yellowish-green, SweeTangos have distinctively large cell walls that burst against the teeth, releasing tart-sweet juice. An early-season apple, it is certain to disappear by late October.

Licensed growers are limited to those in Next Big Thing, A Growers’ Cooperative, which means that the standards of quality are strictly regulated and that you probably won’t find SweeTangos at your farmers’ market. However, as supplies grow each year, these apples will become more widely available. For now, if you spot one at select grocery stores across the country, snap it up! While it’s primarily a really good eating apple, SweeTango cooks beautifully in recipes like Grace Parisi’s fantastic Apple Blintz Hand Pies.

Related: Gorgeous Apple Desserts
Terrific Apple Recipes

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