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Mouthing Off

By the Editors of Food & Wine Magazine

expert guide

How to Pair Wine with Mushroom Risotto

Chimayó-Chile Risotto with Shiitake Mushrooms

Mushroom risotto will make most wines taste delicious, but some will be amazing.

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Mad Genius Tips

Time-Saving Tip: Ultra-Easy Tomato Sauce

Tagliatelle Bolognese at Trou Normand

At Trou Normand in San Francisco, chef Salvatore Cracco goes through 50 pounds of meat to make over five gallons of Bolognese sauce each week. Here, he shares an easy, time-saving way to process veggies for any tomato sauce, with or without meat.

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Expert Guide

6 Brilliant Punch Tips from a Top Mixologist

Mixologist Julie Reiner

Use these tips from punch guru and mixologist Julie Reiner to create your own signature party punch. 

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Tweets of the Week

Holiday Must-Haves: Adorable Marshmallows, Gooey Brownies and a Whiskey Trailer

F&W doesn't expect you to see every tweet we send out (just almost every one). Catch up each week with this top 5 list.

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Andrew Zimmern's Kitchen Adventures

The Richest, Gooiest Chocolate Bread Pudding Ever

Chocolate Bread Pudding

This soft, warm bread pudding from Andrew Zimmern is super-chocolatey and rich—a perfect match with vanilla or coffee ice cream.

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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.