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Mouthing Off

By the Editors of Food & Wine Magazine

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gastronaut

How to Make the Ultimate Vegetarian Lasagna

Creamy White Lasagna with Toppings

Chef Gerard Craft’s lasagna is a bit of a project, but the result is over-the-top delicious.

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wine intel

Why Bordeaux is Actually the Best Bargain in the Wine Shop

Château Poujeaux Bordeaux

It’s affordable, it’s approachable and you can drink it as soon as you buy it. Three sommeliers—and F&w’s Megan Krigbaum—set the record straight about how to buy Bordeaux now.

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Expert Guide

7 Non-Traditional Ways to Serve Turkey at Thanksgiving

Apple Cider-Braised Turkey Drumsticks

From boneless whole breast to cider-braised drumsticks, here are 7 delicious, out-of-the-box ways to serve turkey this Thanksgiving.

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Mad Genius Tips

The Five Commandments for Making Perfect Biscuits

Dill-Seed Biscuits

At Olamaie in Austin, the off-menu biscuits are available by request only. People have been known to protest when they run out. Here, chefs Michael Fojtasek and Grae Nonas teach us their five commandments for perfect biscuits.

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Chefs In Conversation

Jacques Pépin’s Notes to a Young Chef

In this week’s video from F&W’s Chefs in Conversation series, the incredible Jacques Pépin shares some smart words of advice for young chefs. 

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