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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"Wine is to barbecue what pickled ginger is to sushi—a palate cleanser," says Adam Perry Lang, author of the cookbook Serious Barbecue. "I like to drink crisp Riesling with my meat, like the 2007 Chateau Ste. Michelle Eroica."