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Mouthing Off

By the Editors of Food & Wine Magazine

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Treasured

Daniel Boulud's 4 Tips for Making the Perfect Sauce

Daniel Boulud

Chef superstar Daniel Boulud shows off his prized duck press for this week's Treasured: Daniel Boulud. Here, he shares four tips for making delicious sauce.

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Treasured

Eric Ripert's 3 Tips for Finding Inspiration in the Kitchen

Eric Ripert

Chef superstar Eric Ripert shows off his prized culinary library for this week's Treasured: Eric Ripert. Here, he shares three ways to be inspired in the kitchen.

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Treasured

Marcus Samuelsson's Kitchen Essentials

Chef superstar Marcus Samuelsson shows off his prized skillet for this week's Treasured: Marcus Samuelsson. Here, he shares the top three things that every kitchen should have.

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Treasured

Marco Canora's Top 3 Tips for Assembling a Great Toolkit

Chef Marco Canora of New York City's Hearth, reveals his most prized posessions for this week's Treasured: Marco Canora.

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Treasured

Alex Raij’s Tips for Opening Multiple Restaurants

Alex Raij, chef-owner of New York's El Quinto Pino, Txikito and La Vara in Brooklyn, reveals her more precious possessions for this week's Treasured: Alex Raij. Here, she shares tips from a recent expansion.

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Treasured

Tadashi Ono's Best Fish Tips

In this series, photographer Melanie Dunea of My Last Supper takes a peek into the minds of working chefs and gets them to reveal their most prized possessions.

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Treasured

How to Get a Job in a Top Pastry Kitchen

Pastry Chef Angela Pinkerton's Secret Weapons

Melanie Dunea of My Last Supper interviews pastry chef Angela Pinkerton about her most prized possessions.

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Treasured

All-Star Plating Tips from Anita Lo

Treasured: Chef Anita Lo

The scholarly, soft-spoken chef is that last person you'd expect to use something called a "diva spoon" but she uses one for plating in her newly three-starred restaurant Annisa.

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Treasured

3 Uses for 18-Year-Old Sourdough Starter

When he opened his new restaurant Telepan Local in New York's Tribeca, Wellness in the Schools champion and locavore chef Bill Telepan brought a secret ingredient.

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Treasured

Seamus Mullen’s Guide to Searing Food with a "Medieval Weapon"

Seamus Mullen's Catalina Iron

Click through Treasured: Seamus Mullen's Spanish Iron, then check out the chef's best tips for cooking with his favorite tool.

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