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Mouthing Off

By the Editors of Food & Wine Magazine

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#FOODWINEWOMEN

5 Alternative Flour Picks for Flavorful, Wheat-Free Baking

Here, best-selling author (and IACP award-nominee!) Alice Medrich shares her current favorite flours for baking. 

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#foodwinewomen

Why I Skipped Cooking School, by Pastry Chef Lisa Donovan

Pastry Chef Lisa Donovan

Pastry chef Lisa Donovan tells why she decided to send herself to school in the kitchen.

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#FOODWINEWOMEN

5 Women to Admire in Pastry, by Belinda Leong

Belinda Leong

Pastry pro Belinda Leong shares five women you should admire in the pastry world. 

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Chef Intel

F&W Exclusive: An Early Look at Dominique Ansel Kitchen

Here's a little exclusive intel on Dominique Ansel Kitchen, the pastry-centric restaurant opening this spring in New York's West Village. It turns out Ansel has an unlikely inspiration for DAK: the Lower East Side institution Katz’s Delicatessen

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#FOODWINEWOMEN

5 Tips for Being a Good Boss From Restaurateur and Baking God Joanne Chang

Joanne Chang

Restaurateur and baking guru Joanne Chang shares five tips she preaches to her team. 

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Where To Go Next

Johnny Iuzzini's 13 Favorite New Orleans Desserts

Pastry chef Johnny Iuzzini

To create the signature éclair at Le Méridien New Orleans hotel, opening next month, pastry chef Johnny Iuzzini tasted sweets all over the Crescent City, and shares his ultimate New Orleans dessert bucket list here.

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Best Cookbooks of All-Time

This Cookbook Is the Chocolate Bible

This book will teach you everything you need to know about chocolate. 

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Event Planner

A New Exhibition from Wayne Thiebaud, America's Renowned Pastry Still-Life Painter

Wayne Thiebaud Painting

For those familiar with his work, the painter Wayne Thiebaud conjures almost Pavlovian associations with dessert.

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Andrew Zimmern's Kitchen Adventures

A Perfect French Onion Tart

Pissaladière

Andrew Zimmern shares his recipe for pissaladière.

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Blogger Spotlight

This Sweets-Obsessed Blogger Writes Amazing Dairy-Free Recipes

After one too many daydreams about pastries blogger Kristin Rosenau quit graduate school to focus more on flour and sugar.

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