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Where, Oh Where, to Sprinkle Pomegranate Seeds?

Pomegranates are in season, and their seeds provide little bursts of tart flavor that complements both savory and sweet flavors. READ MORE

Candied Bacon

People just can’t stop eating perfectly crisp bacon. The deadliest partner: a little sugar on top. READ MORE

New Oranges

There’s a new hybrid called Red Navel, a combo of the navel orange and blood orange. READ MORE

Yolk It Up

The nose-to-tail eating revolution continues apace with The New York Times heralding embryonic eggs as the Next Big Thing. READ MORE

A Wine Bar by Any Other Name …

As wine bars seem to pop up on every block, Vineography wine blogger Alder takes the trend to task, setting the bar for what should and should not be considered a wine bar. READ MORE

Four Squares a Day

Our lives are so busy; how can we possibly squeeze another eating opportunity into our day? READ MORE

Video Killed the Radio Cheese

The English firm West Country Farmhouse Cheesemakers has ginned up some innovative, low-impact new video content … by aiming a webcam at a rack of its aging cheddar cheeses. READ MORE

Who’s Been Eating My Porridge?

How to raid your housemates' stash, and bust them tactfully when they raid yours. READ MORE

Food and Fuel Duke It Out

The recent boom in the ethanol market has contributed to a drastic jump in the price of corn, The New York Times’ editorial page points out—and that means everyone is going to feel the pinch. READ MORE

Generally Speaking

This just in: General Tso’s Chicken not really Chinese. Next up: Pepperoni Hot Pockets not actually eaten in Italy! READ MORE