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Where Does Canola Oil Come From?

The origins of the controversy-plagued oil. READ MORE

The Flavor Purple

A NYC pastry chef makes diners taste purple—without dropping acid! READ MORE

Big Dog Down

A horrendous stomach flu is ravaging the West Coast, and my digestive tract is ground zero. READ MORE

Food Set Him Free

Jeff Henderson, the executive chef at Café Bellagio in Vegas, began his career as a big-time coke dealer. He’s gone and written a memoir about his transformation—and the excerpts on eGullet are certainly fascinating. READ MORE

Got Milk? They Do

“Imagine the most luxurious and elegant creme brulee whipped into a frozen frenzy topped with fresh whipped cream and honest to God malted milk balls, and you’d have an apt description of the homemade vanilla bean milkshake for $4.75.” READ MORE

Everyday Beijing

The best way to approach Everyday Beijing is in the company of somebody who speaks Chinese. READ MORE

A Little Happy Fried Chicken Family

Korean fried chicken is a mysterious and marvelous thing. READ MORE

Who’s Calling Who X-Treme?

The Center for Science in the Public Interest is back, calling the calorie counts for menu items at some “fast casual” places X-treme. READ MORE

Sayonara, Honmura An; and Other News

Honmura An, a serene Soho destination for fresh house-made soba, is history. READ MORE

Back to Baking at Monteleone; and Other News

It’s been a long time coming, but Carroll Gardens’ Monteleone bakery is finally back in business. READ MORE