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Mouthing Off

By the Editors of Food & Wine Magazine

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Restaurant Intel

Cheez-It Cake, PB&J Pies and More at Stephanie Izard’s New Bakery

Stephanie Izard's new bakery offers nostalgia-inspired confections. 

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Restaurant Intel

1,200 Turkeys, 150 Pumpkin Pies...This is Aureole’s Thanksgiving by the Numbers

If you think Thanksgiving dinner for 12 is overwhelming, prepare to be humbled. 

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Restaurant Intel

4 Smart Ways to Recycle Food Scraps

NYC restaurants may be starting a composting revolution, but San Francisco chef Robin Song of Hog & Rocks is keeping his scraps and using them in other dishes. 

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Restaurant Intel

Are New York's Best Restaurants an Endangered Species?

The future of NYC's top restaurants is uncertain. Here, F&W's Kate Krader on how to save them. 

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Restaurant Intel

Chefs Club: An Exclusive First Look at F&W's NYC Restaurant

Four F&W Best New Chefs, one brilliant restaurant—that’s the concept behind Chefs Club by Food & Wine, opening this fall in Manhattan’s Puck Building. Here, a tasting hosted by the building’s owner, Jared Kushner, and his wife, Ivanka Trump.

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Restaurant Intel

A Cocktail Pioneer Turns to Fried Chicken

Restaurateur Brooks Reitz has reimagined his role in the Charleston scene while redefining what the city likes to eat and drink.

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Restaurant Intel

Nobu by the Numbers

Here, some key numbers to celebrate 20 years of Nobu.

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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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