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Mouthing Off

By the Editors of Food & Wine Magazine

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anatomy of a dish

Introducing the New Pâté Melt Sandwich

Pâté Melt Sandwich

Every short-order cook worth his or her spatula can make a patty melt. But chef Craig Deihl of Charleston, South Carolina’s new Artisan Meat Share knows how to transform this lunch-counter classic into an exceptional sandwich.

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Expert Guide

6 Secrets for Taking Better Photos from Instagram Stars

Daniel Boulud and F&W editor in chief Dana Cowin.

To celebrate the launch of F&W editor in chief Dana Cowin's new book, Mastering My Mistakes in the Kitchen, we spent a lovely afternoon with some of Instagram's hottest food photographers. Here, tips from each of them on taking great photos.

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Tasting Room

5 Great Wines that Don't Cost $2,800 a Glass

For those of us more earthbound in our spending habits, though, here are five recent discoveries from the F&W tasting room that are both really good and also affordable.

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Make This Now

5 Ways to Cook Spatchcocked Chicken

In this week’s video from Panna, chef Paul Kahan demonstrates how to spatchock (or butterfly) a chicken for fast and easy cooking. Here, five delicious ways to cook a backbone-free chicken.

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drink this now

3 Sherries You Need to Try

A Modern Guide to Sherry

In her smart new compendium, wine writer Talia Baiocchi exalts the sherry producers that sommeliers and mixologists revere. Here, she names three sherries everyone ought to try.

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