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Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión. READ MORE

Peanut Butter Burgers, French Fry Titans, and Bye-Bye “Streak”

I’m staying at the Halifax Marriott Harbourfront, a terrific and underpriced new hotel with surprisingly good room service and a fun, lively bar. Best of all, it’s right on the waterfront, an irresistible part of Halifax. READ MORE

Bar-Coded Meat

Just when you thought free-range pork couldn’t possibly get more expensive, the government is pushing to tag all U.S. livestock with scannable IDs—a program that could hit small farmers with whopping costs and drive many of them out of business. READ MORE

Point Reyes – Fresh Oysters at The Marshall Store

The clam chowder is nothing special, but the raw oysters at the Marshall Store sing with a pure, sweet freshness. READ MORE

Hardcore Thai, Despite the Great Wine List

With its yuppie crowd, upscale decor, and respectable wine list, Soi 4 would not exactly set off your chow-dar for great Thai food. READ MORE

Ceol – Sturdy Irish Breakfast in Cobble Hill

At Ceol in Cobble Hill, they lay out a serious Irish breakfast on weekends. READ MORE

Uncommonly Fresh Filipino Flavors at Grill 21

Grill 21 does something many of Manhattan’s Filipino eateries do not: It cooks most of its menu to order. READ MORE

Sfogliatelle Showdown in the Bronx and Beyond

New York chowhounds have been obsessed of late with sfogliatelle, the delicate Italian breakfast pastries with a sweet, creamy, cheesy filling. READ MORE

Elements of Sushi: Wasabi and Rice

In sushi, the best ingredients are key, and not just the fish. Fresh wasabi makes a world of difference, but not a lot of places offer it. READ MORE

When the Temperature Drops, Go for Hot Pot

Spicy hot pot at Lu Gi tastes the most like the ones in Taiwan, says eileen216. READ MORE