What Chefs Know Best: Lessons from the Pros

Chefs reveal their tips, techniques, and products, from David Chang's favorite dried seaweed mix to Andrew Carmellini's must-have kitchen...
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Mango-Peach Sangria

John Besh serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. "Use Viognier—it has a nice balance of fruit and acidity," he says.

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