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Mouthing Off

By the Editors of Food & Wine Magazine

drink this now

Tap Wine is the New Draft Beer

Portland, Oregon’s new Coopers Hall serves everything on tap—including 37 different wines.

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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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The Dish
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Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.