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Sweet Stone Crabs at the Lobster Place

Stone crabs are here, and the Lobster Place has landed some champs. “Oh, man, was it good!” sighs skeetereats, who favors the tender knuckle meat over the prized claws. READ MORE

Amid Blintzes and Borscht, a Surprising Burger at Veselka

Veselka is loved–or loathed, by some–for its sturdy Ukrainian grub. READ MORE

On a Big Sugar High

The latest cupcakerie to pop up is Big Sugar Bakeshop. They have a massive variety of treats, and their cupcakes are way more affordable than the competition’s cupcakes (i.e., Leda’s). READ MORE

Pork Burger Pigout

Obsessed with pork burgers, ipsedixit has been frequenting Wood Spoon when the need for a fix comes on. READ MORE

Little Fish with Big Power in the Kitchen

Anchovies can enrich the taste of dishes without announcing themselves. READ MORE

Taking the Bite Out of Raw Onions

Soaking raw onions in cold water for 10 to 30 minutes before incorporating them into a dish takes away some of their bite. READ MORE

Congee

Congee or jook is an Asian preparation of rice boiled in water or broth until it cooks down to a porridge-like consistency. READ MORE

Kudzu Problem? Eat it!

Kudzu, the fast-growing plant that’s the scourge of the countryside, has been a popular source of food in Japan for thousands of years. READ MORE

It’s the Cheesiest

Salon sharpens its talons and goes after li’l ol’ Annie’s macaroni and cheese. Seems like it’s as nutritionally bereft as that other company’s mac dinner. Who’da thunk it? READ MORE

When the Meth Just Doesn’t Work

Most of us don’t rely on white powder to help us do our job, but food blogger and restaurant chef Haddock did at a recent wine festival. Wonder what the street price is for methocel. READ MORE