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Mouthing Off

By the Editors of Food & Wine Magazine

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3 Next-Level Grains to Try

While quinoa and farro are firmly in the mainstream, chef Aimee Oxley believes that the future belongs to kamut, spelt and amaranth.

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9 Middle Eastern Recipes to Master

Here, nine terrific Middle Eastern recipes to make and get a jump on the trend.

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The Future of Pork Belly is Pickled

Brian Hill of Francine Bistro in Camden, ME thinks the fermentation trend is only just getting off the ground.

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The Ultimate Umami-Packed Ingredient

Umami, a.k.a. deliciousness, can be found in many foods like mushrooms, soy sauce and dashi, but Ming Tsai believes the next “it” source for the fifth taste is going to be black garlic.

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5 Peruvian Dishes to Make Today

“I think we’re going to see a lot more Peruvian ingredients,” says chef Jamie Bissonnette of New York and Boston’s Toro restaurants.

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This Flower Tastes Like an Oyster

Chef Kevin Nashan of St. Louis’s Sidney Street Cafe thinks the future of food is growing in his garden right now.

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Yacón Should Be the Bacon of Vegetables

Chef Scott Anderson thinks yacón is the next big root vegetable. 

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3 Smart Ways to Use Herring

Chef Renee Erickson of Seattle’s The Whale Wins had this to say when we asked her what the future of food holds: “I’m hoping people will talk about herring. There’s a lot of it.”

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Ants Are the Future of Cooking, and They Taste Like Lemongrass

Top Chef alum and Volt chef/owner Bryan Voltaggio is ready for insects to become more mainstream.

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4 Unusual Spices That Belong in Your Cookies

Here, four spices to use in your holiday cookies.

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