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Mouthing Off

By the Editors of Food & Wine Magazine

Mad Genius Tips

The DIY Trick to Extra-Crispy Bacon

If you want to cook a ton of bacon in one go, the oven is your best bet. 

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Popcorn-Obsessed Pastry Chef Bakes Her Way Through 50-Pound Bags of Kernels

Popcorn sundae at New York City's North End Grill

Pastry chef Tracy Obolsky goes through popcorn in 50-pound bags at North End Grill to create nostalgic desserts like her popcorn sundae. Her newest creation is just about to hit the menu: the popcorn soufflé with salted butterscotch sauce.

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Crispy Fried Shrimp, Ultra-Cheesy French Onion Soup and the Macaron Jackpot

Here, some highlights of what F&W editors have been cooking and eating over the past week.

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Video Spotlight

How to Make a Perfect Roux for Gumbo

You can’t have a great gumbo without a great roux. 

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5 Places to Get Ye Olde Porridge Fix

Rice Porridge at La Petite Grocery

The bowls of warm grains that sustained Olde England have been inspiring American chefs morning, noon and night.

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