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Mouthing Off

By the Editors of Food & Wine Magazine

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drink this now

5 Puglian Wines to Try Right Now

Puglian Wine

Puglia's whites tend to be dry, crisp and minerally; its best reds are intensely fruity but balanced.

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bottle service

10 Tips for Winery Tastings

Tasting Room Etiquette

Tip number 1: don’t drink too much. Here’s what else you need to know for an exceptional experience.

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Where to Go Next

How to Get Into the World's Best Wineries

Hidden France

Rely on these pros to get you into small, off-the-beaten-path wineries in great wine regions.

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where to go next

Does Italian Food Really Pair Best with Italian Wine?

A vineyard in Cantele.

F&W’s Ray Isle finds out at a new cooking school in Puglia, where he compares the best local bottlings to a few New World ringers pulled discreetly from his suitcase.

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wine talk

7 Argentinean Wines to Drink Right Now

Zuccardi Q Tempranillo

Here are seven picks from Laura Catena, one Argentina's best winemakers.

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Wine Talk

How an E.R. Doctor is Reviving Argentinean Wine

Laura Catena

Laura Catena, one of Argentina’s best wine producers, is also an emergency-room doctor in San Francisco. She talks about her mission to revive the Argentinean wine industry and her strategy for dealing with a hangover.

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where to go next

A Best New Chef's Insanely Fun Restaurant in Puerto Rico

Glazed Mackerel with Fried Eggplant and Mojo

In Puerto Rico, chef Jose Enrique makes pineapple mojitos and garlicky pork shoulder to fuel San Juan’s nightlife.

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most wanted

The Secret to Paul Kahan's Sweet-Spicy Chicken

Grilled Chicken with Spicy-Sweet Chile Oil

The grilled chicken at hole-in-the-wall Portuguese spot, Montreal's Chez Doval, inspired this amazing recipe. 

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Make This Now

3 Rules for the Best Sunday Sauce Ever

Sunday Sauce

Celebrity butcher Pat LaFrieda has written an amazing new cookbook named, simply, Meat. F&W’s Sarah DiGregorio gets his three rules for Sunday Sauce.

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Expert Guide

6 Essentials for a Japanese Pantry

The Japanese pantry

Nancy Singleton Hachisu, author of Japanese Farm Food, names six key ingredients to have on hand.

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