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Salmon sans Regrets

Unless you have a powerful exhaust fan over your range, it’s most likely that pan-searing salmon on the stovetop will leave a lingering odor, sometimes for more than a day. READ MORE

A Last Course in Molecular Gastronomy

Molecular gastronomy isn’t limited to lab-like pro kitchens; there are fun projects you can undertake in your own kitchen. READ MORE

Corked Wine

In any wine that has been stopped with natural cork, a small percentage of bottles will be “corked”–tainted by chemicals that naturally occur in the cork, resulting in a bitter, acrid taste. READ MORE

In Defense of the Trifle

A trifle is basically a cake soaked in booze, layered with whatever fruit, custard, or other fillings you desire. READ MORE

Put Some Free Meat on Those Bones

A London restaurant is now offering gratis eats to the most waifish of models, in an apparent effort to combat anorexia in the fashion world. Will they bite? READ MORE

Space Madness

The newest food fad in Shanghai: purple sweet potatoes that have been to outer space. READ MORE

Pop-Up Love

Free mints, free cupcakes, and free lattes for all you black hearts in the big city: Thank you, Altoids! READ MORE

In the Beginning, There Was Water

The Food Timeline traces the history of what we eat—all the way back to “insects.” READ MORE

From “Top Chef” Hopeful to Wine-Store Mogul?

Twentysomething sommelier and one-time Top Chef villain Stephen Asprinio is nearing completion on two new ventures, including a pretty great-sounding wine store and a less promising restaurant. READ MORE

The Expanding World of Pinot Noir

Paul Blow

New Zealand gets in on the Pinot action. READ MORE