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Mouthing Off

By the Editors of Food & Wine Magazine

America's Most Wanted

Why You Should Put Pork Cracklings in Your Pasta

There’s one dish that legendary Boston chef Lydia Shire has never taken off the menu atScampo: the spaghetti with cracklings and hot pepper. 

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Video Spotlight

A Master Demonstrates the Right Way to Shake a Cocktail

For the most part, bartenders use a cocktail tin and a tempered pint glass to shake cocktails. But expert mixologist Jim Meehan goes all-metal.

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Best Cookbook of All Time

The Bare-Bones Cookbook That Southern Cooks Swear By

Chef John Currence says this fantastic cookbook is like "syrup with intellect." 

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How Ruth Rogers Inspired April Bloomfield

Chef Ruth Rogers

Chef April Bloomfield shares a recipe honoring Ruth Rogers—the woman who inspired her to cook—and changed her life.

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Mad Genius Tips

The Insanely Easy Way to Poach a Dozen Eggs at Once

There's nothing more impressive than serving friends a brunch featuring runny-yolked, perfectly poached eggs. But unless you use this brilliant technique, you'll be limited to making one or two at a time.

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