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Mouthing Off

By the Editors of Food & Wine Magazine

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Chefs in Conversation

Where Chefs Go to Eat the World's Greatest Roast Chicken

Is there anything better than a perfectly roasted chicken?

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Mad Genius Tips

The DIY Trick to Extra-Crispy Bacon

If you want to cook a ton of bacon in one go, the oven is your best bet. 

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Video Spotlight

How to Make a Perfect Roux for Gumbo

You can’t have a great gumbo without a great roux. 

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ChefSteps

The Foolproof Way to Make Creamy-Crackly Crème Brûlée

What is a custard, anyway? It is a delicious dessert, yes, but technically speaking it's a liquid that has been thickened or set via the coagulation of egg protein. 

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Chefs Feed

600 Dumplings in 2 Hours: Seattle's Revel by the Numbers

Every night, diners at Revel in Seattle eat 185,600 grains of rice. 

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Chefs in Conversation

Why Stephanie Izard Loves to Cook Goat

F&W Best New Chef 2011 Stephanie Izard of Chicago’s Girl and the Goat lives up to her restaurant’s name—she loves goat.

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Video Spotlight

A Master Demonstrates the Right Way to Shake a Cocktail

For the most part, bartenders use a cocktail tin and a tempered pint glass to shake cocktails. But expert mixologist Jim Meehan goes all-metal.

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ChefSteps

This Animated Video Explains Why Meat Can be Tough or Tender

Understanding the basic anatomy of one mammal—a cow, a pig, a woolly mammoth, or a rabbit—will help you develop an instinctual sense for which cuts of meat to use in almost any situation

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Video Feed

35,000 Reasons to Binge Watch The Daily Cut

Chefs in Conversation, Lena Dunham on Tinder murder, a Portlandia musical interlude and more irresistible videos.

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Video Feed

Mario Batali Interviews Rockstar Friends in New Web Series

Mario Batali's new video series explores the similiarities between cooking and making music.

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