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Mouthing Off

By the Editors of Food & Wine Magazine

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Make This Now

How to Upgrade Butter with Edible Flowers

Inspired by Flemish still-life paintings, photographer Kyoko Fierro has created a stunning series of photographs and recipes featuring edible flowers. Here, she shares the recipe for Butter with Basil Blossoms.

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Chefsteps

This Modernist Benedict Calls for Sweet Dungeness Crab and Homemade English Muffins

Any cook who prepares Eggs Benedict from scratch will tell you that it's no easy task. Because we like a challenge, we set out to create the perfect Benedict recipe.

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ChefSteps

A Video Lesson in Super-Fancy Plating Skills

Picture this: Chilled salmon that practically melts on the palate, enveloped in a rich horseradish cream and emerald watercress purée, and dotted with pickled ramps for a bit of acid.

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Gastronaut

How to Make Josh Galliano's Incredible Creole-Spiced Fried Chicken

Creole-Spiced Fried Chicken

A sweet-tea brine, a buttermilk soak and a fry in lard: Chef Josh Galliano details the steps behind his renowned recipe.

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Make This Now

In Praise of Winter Jam Recipes

In Praise of Winter Jam Recipes

Flavored with spices, spirits and more, winter jams can require—and reward—creativity. But even the simplest kinds are surprising.

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Expert Guide

VIDEO: A Lesson in Scandinavian Breadmaking

Lionel Vatinet knows bread. 

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Make This Now

How to Cure Salmon in 30 Minutes

How to Cure Salmon in 30 Minutes

Chef Tom Douglas of Seattle’s Hot Stove Society uses an almost­ instant take on gravlax to show off the amazing local salmon. Here, a step-by-step guide to how he quick-cures salmon.

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Most Wanted

Chef Michael Schwartz Taunts Body-Conscious Miamians with this Incredible Leg of Lamb

Roast Leg of Lamb with Hemp Seed Pesto

Miami chef Michael Schwartz shares his delicous lamb recipe, served with a vibrant pesto made with healthy, nutty-tasting hemp seeds.

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ChefSteps

How to Make High-Tech Green Eggs & Ham

We all know the story. What many of us don’t know is that "Green Eggs and Ham" was the product of a bet between Dr. Seuss and his publisher.

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ChefSteps

V-Day Alert: Molten Chocolate is Back, in the Form of a Decadent Soufflé

This dark chocolate soufflé has a delicious molten center, and a light, springy exterior—pure chocolatey decadence from the inside out. 

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Congratulations to Mei Lin, winner of Top Chef Season 12.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.