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Mouthing Off

By the Editors of Food & Wine Magazine

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5 Decadent New Dumplings for Chinese New Year

The Lunar New Year is upon us, which means it’s time for dumplings. While the traditional bundles of crispy, meaty joy are certainly an acceptable option, the new year is a great excuse to try a few new, indulgent creations from star chefs. 

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Why This New Chicago Bakery Grinds Its Own Flour

Bread from Baker Miller

Two radical traditionalists grind their own flour—the way their great-great-grandparents once did—at Chicago’s most forward-thinking new bakery.

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Salted Satsuma, Desert Wildflower and Other Exotic Flavors That Could Trend in 2015

Get ready for spicy maple and salty citrus everything in 2015. 

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Are Molecular Compounds the Future of Food?

Are Molecule Compounds the Future of Food?

The father of molecular gastronomy warns that the Earth will soon run dangerously low on food. His solution: “cooking” with substances like 1-Octen-3-ol.

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5 Places to Get Ye Olde Porridge Fix

Rice Porridge at La Petite Grocery

The bowls of warm grains that sustained Olde England have been inspiring American chefs morning, noon and night.

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restaurant intel

Beverly Kim and Jon Clark Upgrade Korean Fusion at Parachute in Chicago

Beverly Kim and Jon Clark

At Parachute in Chicago, Top Chef Season 9 alum Beverly Kim and her husband, Johnny Clark, are pushing familiar Korean ingredients into new territory by incorporating influences from France, China, Morocco and beyond.

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anatomy of a dish

The Magical Bread Course at Trentina in Cleveland

Trentina's Magical Bread Course in Cleveland

At Cleveland’s Trentina, the bread course is like an interactive performance piece. Its focus: a candle that emits a mysteriously beefy scent.

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Drink This Now

Why Bartenders Are Burning Citrus to a Crisp

Right now, pyromaniacal mixologists are garnishing and flavoring cocktails with ultra-charred citrus for super-smoky flavors and strikingly beautiful presentations.

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8 Food and Drink Trends to Try in 2015

Here, eight culinary pros predict the trends that will be big next year.

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The Problem with Stoned Diners in Denver

The Problem with Stoned Diners in Denver

Restaurateurs in Denver face a new problem: the random customer who is way too stoned.

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