Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

Kate Krader is obsessed with getting bartender treatment. And she found the perfect team to help.

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What Not To Do

Michael Mina’s family could have used F&W’s Mad Genius Tip for how to perfectly cook salmon

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What Not To Do

Restaurants everywhere know their customers are powerless to stay home. But they should stay home! And here are five reasons.

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What Not To Do

You don't need to know anything about Scottish poet Robert Burns to hold a Burns Night supper. You just need to like Scotch, appreciate a good poem and be open to eating some offal. 

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What Not To Do

When Redditors recently started talking about their favorite cocktails, things got crazy fast. Here are some of the strangest responses, arranged from weird to (possibly) palatable.

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What Not To Do

Milk can help wash down failed baking experiments at home. But it can't save you from turning up at a holiday party with tough, flat or ugly cookies. Here, F&W's Kay Chun explains how to avoid the most common cookie mistakes. Read more >

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What Not To Do

There are, of course, an infinite number of ways to screw up Thanksgiving. You can bring your biological parents unannounced; you can make inappropriate jokes about the recently deceased; you can look bad, smell funny, or take all the scalloped potato crust, leaving just white mush for everybody else. But this being Food & Wine, I will stick to cooking mishaps. Any of these can easily happen, even to an experienced cook, and most of them have at one time or another. So be vigilant! Read more >

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What Not To Do

Chefs are not, for the most part, happy people. Let's get that out of the way. They work long hours, they have hardly any home lives to speak of, and they spend their whole day being mad at people who hate them right back. It's a rough job. But it doesn't make it any easier when diners (in their minds, anyway) go out of their way to make them miserable. And while there are many ways diners can make chefs hate them, these five are surely near the top of the list. Read more >

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What Not To Do

Just as bartenders have evolved to become more knowledgeable and engaged with their craft, so too have bar patrons. But not every bar—nor every barkeep—can keep up. Pay attention and you might spot a few surefire signs: If your bartender mixes a classic daiquiri with bottled sour mix, or shakes a Manhattan (a drink that should invariably be stirred) it’s an indication you ought to stick to the basics. We talked to a few cocktail industry vets to suss out other harbingers of doom behind the bar. Read more >

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What Not To Do
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