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Mouthing Off

By the Editors of Food & Wine Magazine

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Restaurant Intel

The Secrets Behind Amazing Restaurant Service

Grace, Chicago

Michael Muser, general manager at Chicago’s Grace, explains the dossier-compiling and Facebook-stalking behind exceptional service.

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Restaurant Intel

How Instagram is Changing the Way We Eat

Instagramming Dinner

Will we see more food designed for maximum shareability instead of flavor? F&W's Kate Krader explores dining in a photo-centric age.

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Restaurant Intel

Early Look: L.A.’s Petit Trois

Here's a sneak peek at the newest restaurant from L.A.'s super-hero team of chefs Ludo Lefebvre, Jon Shook and Vinny Dotolo. 

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Restaurant Intel

The Meatball Shop’s Golden Ticket Giveaway

The Meatball Shop is taking a cue from Willy Wonka. 

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Restaurant Intel

Why Tie-Dye is Groovy Again

Tie-Dye is Groovy Again

Designers are exploring the ancient Japanese technique of shibori, folding and binding cloth while coloring it with indigo and other dyes. Here are three stylish examples.

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Kick Start It

How Food Could Save a Dying Town

How Food Saved a Dying Town

Breaking Kickstarter records, this Rust Belt chef hopes to use the power of food to revive Braddock, Pennsylvania.

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Expert Guide

Where to Find America's Best Biscuits

Where to Find America's Best Biscuits

The unstoppable sandwich trend meets the revered Southern biscuit, and a new style of restaurant is born.

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Anatomy of a Dish

Cocktail or Bar Snack? This Oyster is Both

Cocktail or Bar Snack? This Oyster is Both

This smoky, frothy, spicy, sour and salty cocktail-snack hybrid is served on the half shell. Here's how that intricate slurp comes together.

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Chef Intel

Neverending Noodles, Hundred-Layer Lasagna and Other Extreme Pastas

Neverending Noodles, Hundred-Layer Lasagna and Other Extreme Pastas

Chefs are creating a new pasta paradigm by resurrecting obscure recipes and inventing radical ones

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Anatomy of a Dish

Alex Stupak's Pickled Tongue and Fried-Mayo Tacos

Alex Stupak's Pickled Tongue and Fried-Mayo Tacos

Chef Alex Stupak's amazing tongue tacos are inspired by an iconic pickeld tongue dish at New York's WD-50.

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.