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Mouthing Off

By the Editors of Food & Wine Magazine

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ChefSteps

How to Make a Next-Level Honey-Glazed Ham for Easter

Want to create a super-succulent ham that puts storebought stuff to shame?

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Chefs Feed

Chef Joshua Skenes is Inspired by Nature, Cooked Poisonous Snakes as a Kid

Growing up in Jacksonville, Florida, Joshua Skenes spent a lot of time in the woods and camping. 

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#LoveUglyFood

How Ugly Carrots and Monkfish Heads Could Change the World

Want to curb food waste? It's time to change our standards of food beauty.

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ChefSteps

Learn the Easy Way to Mince a Shallot

Chefs are people too. And if Grant can mince a shallot like Superman, so can you. Here's how.

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Drink This Now

How to Make the Best DIY Shamrock Shake at Home

Yesterday, F&W’s Justin Chapple visited the Meredith Vieira Show to demonstrate how to make a spiked version of the Shamrock Shake at home.

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Chefs Feed

This Perfectly Fluffy Omelet is Topped with a Slice of Warm, Melty, Brie Cheese

Chef Anthony Strong loves the incredible, cheese-topped omelet at Spruce in San Francisco.

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Chefsteps

This Modernist Benedict Calls for Sweet Dungeness Crab and Homemade English Muffins

Any cook who prepares Eggs Benedict from scratch will tell you that it's no easy task. Because we like a challenge, we set out to create the perfect Benedict recipe.

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Chefs Feed

Benu Plates 1,080 Dishes to Serve 60 People Every Night

Every night at San Francisco’s Benu, chefs plate 1,080 dishes and serve 200 lobster soup dumplings. 

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ChefSteps

A Video Lesson in Super-Fancy Plating Skills

Picture this: Chilled salmon that practically melts on the palate, enveloped in a rich horseradish cream and emerald watercress purée, and dotted with pickled ramps for a bit of acid.

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Chefs Feed

The Rich, Crunchy Sweet Potato Tempura You Should Definitely Try

Chef Shaun Hergatt visits Kyo Ya in New York City's East Village for the delicious sweet potato tempura.

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