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Mouthing Off

By the Editors of Food & Wine Magazine

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The 7 Best New Ice Cream Shops

After looking at 5 million pictures of towering, melting, drool-inducing ice cream cones on her Instagram feed F&W's Kate Krader realized this: We’re in the golden age of ice cream.

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5 Outrageous Ballpark Hot Dogs

The real star of baseball concession stands will always be hot dogs. 

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5 American Caviars You Should Buy Right Now

America is experiencing a caviar rennaissance. Here are top selections from five producers who ship their excellent caviar nationwide.

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Chefs are Making Luxe Chips with High-End Ingredients

Chips with Fresh Blue Crab

First, cooks went crazy making oversize chicharrones (deep-fried pork skins); now, they’re exploring other chips.

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Licorice is Invading America's Coffee Shops and Restaurants

Licorice Latte at Brooklyn’s Búdin

Chefs’ growing addiction to bitter and burnt flavors has helped licorice infiltrate American menus in both sweet and savory dishes.

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Why Chefs Love to Cook with Snails

With the resurgence of classic French cuisine, snails are making their way onto menus in inventive new ways.

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5 Ways Chefs Are Cooking with Dusts

Rosemary Dust

In pro kitchens, dehydrator machines are all-important to deeply concentrate flavors into versatile powders, a.k.a. dusts. Here are five kinds that chefs are making now.

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Cocktails and Ice Cream, Together at Last

F&W's Ray Isle explores cocktail ice cream. 

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Watch Out Pancakes, Here Comes the Waffle Revolution

The Waffogato at Dominique Ansel Bakery

Every day, the waffle gets a little more famous, as institutions from Taco Bell to Dominique Ansel (the Cronut’s creator) consider its possibilities. The following are some notable waffles that you might be hearing more about.

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Where to Go Next

8 Amazing New Grill Restaurants

America's Best New Grill Restaurants

Flame-loving chefs are taking a grill-centric approach to cooking, elevating humankind's oldest and simplest culinary technique into its tastiest. Here are 8 excellent new places around the country.

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