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Mouthing Off

By the Editors of Food & Wine Magazine

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Ingredient Obsession

5 Brilliant New Finishing Salts

Spruce Salt

When Thomas Keller admitted to the Food & Wine editors that he has a "high tolerance for salt," the salt lovers among us felt validated. Here, the coolest new salts that chefs are using to amp up their dishes around the country.

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Video Spotlight

Ad Hoc’s Smoked Ribs: A GoPro How-To

Already known for its masterful fried chicken, Thomas Keller’s Ad Hoc in Yountville, California, is now focusing on America’s other favorite comfort food: barbecue.

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chef intel

8 French Chefs + Thomas Keller = 1 Great Photo

This is what happens when eight legendary French chefs and Thomas Keller get together. 

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Expert Guide

15 Lessons from 20 Years of the French Laundry

Chef Thomas Keller

In honor of the 20th anniversary of Thomas Keller's legendary Napa restaurant, The French Laundry, F&W’s Kate Krader and Chelsea Morse have collected reminiscences and lessons from some of the chefs who worship him. Here are a few of his teachings.

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Chef Intel

Portrait of a Young Thomas Keller

Chef Thomas Keller reminisces about being a young chef in New York. 

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Chef Recipe Made Easy

The Easy Way to Make Thomas Keller's Signature Salmon Cornets

We’re not the only ones with smart salmon solutions.

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Chefs Make Change

Where to Get Your Sustainable Caviar Game On

This April, the California Caviar Company will open its first caviar tasting room and wine bar in Sausalito, just north of San Francisco overlooking the bay.

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