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Mouthing Off

By the Editors of Food & Wine Magazine

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F&W Drinks

Matcha Lattes, Sweet Potato Shochu and 1975 Petrus Through a Straw

Coffee, wine, beer, cocktails—if it’s made well and it’s potable, then F&W editors will drink it. Here's what we tried this past week.


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Make This Now

4 Ways to Cook with Matcha

There’s no denying that matcha is having a moment. 

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Make This Now

Tea is the Secret to Smoky, Wok-Charred Flavor at Home

Tea-Smoked Fried Rice with Prawns

Smoking food with wood chips and charcoal is an ancient practice, and I recently became fascinated with the idea of figuring out an easy way to adapt it for the modern home kitchen with no special equipment.

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Expert Guide

5 Artisan Teas to Try Now

Teapigs

Here, 5 tea companies to check out right now.

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Style Find

Gorgeous Tea Tins

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Tea Patina

Photo courtesy of Tortoise General Store.

F&W's October issue looks at the wisdom of aging, from barrel-aged cocktails to shopping finds that age gracefully. Since 1875, Kaikado in Japan has been creating metal tea tins that are meant to subtly change color and texture over time, developing a patina. Finally, the tins are available in the US. Brass transforms within a year; tin, three to five years and copper, just two to three months. From $140; tortoisegeneralstore.com.

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