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Mouthing Off

By the Editors of Food & Wine Magazine

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Trendspotting

Hawaiian Food Hits the Mainland

Hawaiian Food

Homesick transplants and other Spamophiles are transforming food across America, even adding island flavors to classics like burgers and eggs Benedict.

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Restaurant Intel

Fast Track: Kris Yenbamroong

Chef Kris Yenbamroong

At L.A.'s Night + Market, this young chef's bold Thai food got everyone's attention. He goes even further at Song.

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Trendspotting

Matt Orlando's Confited Chicken Skins

Confit Chicken Skin

In Copenhagen, one of the world's hottest restaurant cities, Amass chef Matt Orlando has created a dish everyone's talking about.

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Chef Labs

The Robo-Craft of 3-D Sugar Printing

3D Printing with Sugar

Two architects merge art and science with sugar and water.

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Restaurant Industry Intel

Why Do So Many Restaurants Not Take Reservations?

Ken Friedman, Posterboy for the No-Reservations Trend

Ken Friedman—the poster boy for the no-reservations trend—reveals his thinking and tells why he'd never choose to wait for a table.

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Chefs-in-Residence

Food Trends That Should Die

Chef-in-Residence Hugh Acheson

Here, Chef-in-Residence Hugh Acheson on the five food trends he is over. Plus the results of F&W's Twitter poll on food fads that should disappear. 

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Trendspotting

A Schmaltzy Glossary

Chicken: A Schmaltzy Glossary

The Jewish cooking staple schmaltz (rendered chicken fat flavored with onion) is the new "it" ingredient. Here, a glossary of essential Yiddish schmaltz terminology.

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Trendspotting

Food Shares for Sale

Food Shares for Sale

Credibles is a crowd-funding site that allows you to invest in small or fledgling food business.

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Trendspotting

Chefs Get Schmaltzy

The chicken sandwich at Bin 555 made with schmaltz.

The trendiest fat in restaurant kitchens isn’t butter, olive oil or even lard—it’s schmaltz, a.k.a. rendered chicken fat. Here are five creative ways chefs are using this luscious ingredient right now.

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Trendspotting

Best New Biscuit Spots

Biscuit Takeover: Pine State Biscuits in Portland, OR

Kate Krader shares the best new biscuit places opening around the country. Read more >

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