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12:45 PM ET, July 11th, 2012
Barbecue Digest: It's a pig, not a fruit

Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain...

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11:00 AM ET, June 22nd, 2012
Barbecue Digest: Bar-B-Que buffet

Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain...

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01:00 PM ET, June 18th, 2012
Take a moment to stare at some barbecue

Barbecue means a lot of things to a lot of people. It brings together folks of all faiths, ethnicities, backgrounds...

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04:15 PM ET, March 5th, 2012
Lick the Screen - Boiled peanuts

This is a dish of boiled peanuts. You love them, you hate them, or you just haven't had them; they...

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04:00 PM ET, December 20th, 2011
Lick the Screen - Behold the s'moreo!

I've never liked s'mores and it's not for lack of effort. I grew up with the classic version of the...

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Latest posts

 
11:30 AM ET, July 8th, 2014

Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

After looking at 5 million pictures of towering, melting, drool-inducing ice cream cones on my Instagram feed I realized this: We’re in the golden age of ice cream.

There’s lots of people and institutions to thank for this. On the old-school front: Baskin-Robbins has introduced attention-getting flavors like State Fair Fried Dough (chunks of funnel cake and fried dough in caramel ice cream, hello!). Also, some amazing, already-beloved ice cream stores are expanding: Jeni’s has set up shop in Charleston, South Carolina, and Salt & Straw has opened in L.A. My heroes Big Gay Ice Cream are opening in L.A. and Philadelphia.
 
And then there are all the fab new new ice cream shops opening around the country. Here, our favorites.
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08:00 PM ET, July 6th, 2014

It's not the most ambitious Kickstarter in history, but maybe that's the secret ingredient that's making one man's pitch on the crowd-funding website so successful.

Well, maybe that and a little dill.

"Basically I'm just making potato salad. I haven't decided what kind yet," wrote Zack Brown on his campaign's Kickstarter page.
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Filed under: Salad • Social Media

 
10:00 AM ET, July 2nd, 2014

Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food.

The Southern Foodways Alliance presents Counter Histories, a series of short films documenting the struggle to desegregate Southern restaurants in the Civil Rights Movement.
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05:00 PM ET, July 1st, 2014

You don't hear this every day at the White House.

President Barack Obama praised retiring White House executive pastry chef Bill Yosses as the "Crustmaster" for his delicious pies, at an event Monday to celebrate LGBT Pride Month.
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Filed under: Michelle Obama • Pie • President Obama • White House

 
03:45 PM ET, June 30th, 2014

Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

Right now there’s ballpark food with its own Twitter and Tumbler feeds. The Porkfait—a.k.a. the Pulled Pork Parfait—is a high-rising, layered combo of pulled pork, mashed potatoes and gravy, served ice cream parfait–style. You can find it at Milwaukee Brewers’ Miller Park, or you can follow it at @MillerParkPork (tweets include #braun and ERMAHGERD MAHSHERD PERTERTERS #NationalPotatoDay).
 
But no matter how many Twitter followers Porkfait has, the real star of baseball concession stands will always be hot dogs. And like other stadium food—like the ice cream sundae so big it needs a regulation batting helmet to contain it—it’s gotten more and more over-the-top. Here, some notable dogs to chow down on or to just look at in amazement.
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Filed under: Content Partner • Food and Wine • Hot dogs • Sports

 
01:00 PM ET, June 30th, 2014

Fasting is a requirement during the Muslim month of Ramadan. CNN's Leone Lakhani reports on the risks and benefits.
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Filed under: Ramadan • Ramadan • Religion • Rituals

 
11:30 AM ET, June 26th, 2014

America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-­time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most­ foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated and Cook’s Country magazines, and on our two public television cooking shows.

Salsa verde is a sauce made by grinding parsley, capers, anchovies, lemon juice and olive oil into a smooth purée. While its flavor - umami-rich and savory - is something to be touted, its versatility is our favorite aspect: This sauce can be served with grilled or roasted meat, fish or poultry, poached fish, boiled or steamed new potatoes, sliced tomatoes, sandwiches and countless other dishes.

We find that a slice of sandwich bread (dried out slightly in a toaster) is the key to creating a sauce that doesn’t separate. The bread also mellows out the potent flavors and helps create balance. And be sure to use a high quality olive oil, as the flavor is an essential component.
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Filed under: America's Test Kitchen • Content Partner • Dishes • Recipes

 
12:15 PM ET, June 25th, 2014

(Travel + Leisure) – If you’ve eaten at a neighborhood Thai restaurant, you’re likely familiar with pick-your-protein Technicolor curries. Odds are you’ve tried papaya salad, spring rolls, and pad thai improbably made with ketchup and maybe even peanut butter.

While many ethnic cuisines are domesticated to Western palates, Thai food may be the most bastardized in America. “We have the same basic Thai dishes over and over again, many of which have nothing to do with Thailand,” says Andy Ricker, the James Beard Award–winning chef behind the bicoastal restaurant empire Pok Pok, known for authentic dishes like charcoal-roasted hen with lemongrass and tamarind.

But for as many sugarcoated Thai restaurants operating in the U.S., there’s an appreciable number of spots doing it right—especially in immigrant-heavy cities like Houston, where Asia Market encourages diners to personally adjust their dishes with condiments like pickled peppers, fish sauce, and chili sauce (nam prik). L.A., meanwhile, supports both NIGHT + MARKET, which puts a hipster spin on Thai street food, and Thai Town’s Jitlada, where chef Tui Sungkamee makes traditional fiery southern dishes.

“Thai is not a monolithic culture and, as such, not a monolithic cuisine,” explains Ricker. “It varies vastly from region to region and even from house to house.”
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Filed under: 100 Places to Eat • Restaurants • Thai • Travel

 
12:00 PM ET, June 24th, 2014

John King highlights an incriminating picture of President Obama during his recent trip to Chipotle. Did he overstep his political power here or is it OK for a customer to breach the boundary of the sneeze guard?
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