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Mouthing Off

By the Editors of Food & Wine Magazine

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Chicago Chef Lee Wolen Doesn't Want You to Share Your Food

Chef Lee Wolen

While almost every other chef in America is serving small plates, this Chicago up-and-comer is determined to bring back the entrée.

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3 Sherries You Need to Try

A Modern Guide to Sherry

In her smart new compendium, wine writer Talia Baiocchi exalts the sherry producers that sommeliers and mixologists revere. Here, she names three sherries everyone ought to try.

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Who Needs Meat When There's Seafood Charcuterie?

Inspired by the unstoppable cured-meat trend, chefs are transforming octopus, whitefish and other seafood into gorgeous terrines and rillettes.

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Raise Your Compostable Cups to These 7 Eco-Minded Restaurants

Let’s salute some of the especially environmentally friendly spots as we celebrate Plastic Free July with biodegradable cups and no plastic straws! 

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5 Amazing Places to Eat After 11 P.M.

Late-Night Menus

On their new after-hours menus, barkeeps and chefs are letting the rest of us in on what they love to eat and drink when they’re done with work and ready to party.

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New York's Composting Revolution

Compost

F&W’s Kate Krader on why she sometimes 
shows up at restaurants with a (tightly sealed!) bag 
of food scraps to leave at the coat check. 

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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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