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Ways to Act Like A Chef

Here, Food & Wine's guide to the flavors, equipment and social-media moves you need to master right now to be like a chef. By Michael End...
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Slide 11 of 13
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Season with Vinegar

In a Marinade Jenn Louis of Portland, Oregon’s Lincoln marinates meat with La Vecchia Dispensa balsamic (photo). “It’s really lovely with quail and oranges.” $25; chefshop.com.

As a Dressing At San Diego’s George’s at the Cove, Trey Foshee adds a subtle lemon vinegar— Huilerie Beaujolaise Vinaigre De Citron—to seafood dishes. $18; cookingdistrict.com.

Just Before Serving Michael Voltaggio spritzes dishes with Chinkiang black vinegar right before serving at Ink in L.A. “It adds a layer of craveable, taste-bud-waking flavor.” $10; amazon.com.

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