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Mouthing Off

By the Editors of Food & Wine Magazine

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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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5 New Ways to Use a Wok

When we asked Chicago chef Graham Elliot what the future held for food, he had just this to say: “Beware the wok: It’s coming!” 

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How to Make DIY XO Sauce

For F&W Best New Chef 2014 Paul Qui, XO sauce is the ultimate shortcut to deliciousness.

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Why the Bacon Trend Will Never End

Bacon

There’s only one Elvis. There’s only one Babe Ruth. Aand there’s only one bacon. Writer Josh Ozersky considers the phenomenon.

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5 Recipes for Game Birds

Chef Aaron Barnett of Portland’s St. Jack is enthusiastic about game birds—so much so that last year he won Oregon’s annual Wild About Game competition with his guinea hen.

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