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Mouthing Off

By the Editors of Food & Wine Magazine

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Thanksgiving

Senior Food Editor Mary-Frances Heck shows us why spatchcocked turkey is the move.

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Chefs

California chefs who faced a similar ban say you just get used to it.

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Mixology

You do the pouring; the coaster tells you when to stop.

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And they have nothing to do with overcooked chicken!

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It’s time to stop baptizing your skillets, fam.

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