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Ground Bean Sauce and Brown Bean Sauce

Know this: ground bean sauce and brown bean sauce are essentially identical. READ MORE

The Unbearable Whiteness of Professionalism

The National Culinary Review leads its new issue with an entertaining, perplexing, annoying, and ultimately sympathetic Grumpy Old Man tirade that’s worth pondering. READ MORE

The New New Fast Food

The Los Angeles Times brings the fun, reporting on a promising wave of swanky new fast-food offerings. READ MORE

On the Chopping Block

CHOW reviews the best wood cutting boards. READ MORE

Owners vs. Reviewers

Restaurant owners are mad as hell at published critics, and they’re heading to the courts—and the ad pages—to prove it. READ MORE

Chocolate Conundrum

In the future, all restaurants are Taco Bell, and all chocolate is Hershey’s. READ MORE

Catering to Kids Ruins Them for Life

Does catering to a child’s food issues create a finicky eater? Will cutting the crusts off sandwiches lead to weight issues and an unadventurous palate? Some think so. READ MORE

Down the Hatch

Competitive eating may get a lot of media attention these days, but sword-swallowing has become the first esophagus-busting sport to attract scholarly study. READ MORE

Do Lobsters Really Scream When You Put Them in Boiling Water?

Or is it a myth? READ MORE

The Best Liverwurst In a Long Time

You can get a heart attack on a plate at Agoura Deli–and that’s a good thing. READ MORE