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Mouthing Off

By the Editors of Food & Wine Magazine

Chefs in Conversation

What's Pletzel?

Contrary to what you might guess (thanks to Cronut conditioning), a pletzel is not the newest hybrid food. 

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Fall Drink for Gastronauts: The High-Tech Apple Gimlet

The classic gimlet is a cocktail made of gin and Rose’s Lime Juice and nothing else.

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The Food & Wine Diet

Rustic One-Pan Chicken Roast

Roast Chicken Legs with Butternut Squash and Tomatoes

This is the ultimate shoulder season dish.

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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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