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Mouthing Off

By the Editors of Food & Wine Magazine

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Trendspotting

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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Trendspotting

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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Trendspotting

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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Trendspotting

Cocktails and Ice Cream, Together at Last

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

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Trendspotting

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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Expert Lessons

Why the Best Chefs Are Burning Wood in Their Kitchens

Why the Best Chefs Are Burning Wood in Their Kitchens

Matthew Dillon explains why he chose to "put himself at the mercy of the fire," as he says, and fuel his new kitchen solely with wood.

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F&W Book Club

Why You Should Add Espresso to Your Barbecue Sauce

Why You Should Add Espresso to Your Barbecue Sauce

When Cheryl and Bill Jamison published Smoke & Spice in 1994, they created a definitive grilling guide. Now they've updated their opus with global flavors they couldn't have imagined two decades ago.

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Trendspotting

5 Best New Spring Food Trends

New Spring Food Trends: Pickled Beets and Eggs

Here are the most exciting foods you can get right now, plus great places to find them.

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Where to Drink Next

Chicago Bar Crawl: Tiki Drinks and Salt-and-Pepper Syrup

Chicago Bar Crawl: Tiki Drinks and Salt and Pepper Syrup

F&W's Kate Krader went in search of the best neighborhoods in America for cocktail adventures. Here, her guide to River North in Chicago.

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