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When Hunger Strikes

A little crunch, a little salt, a little sugar: These are the snacks we reach for. READ MORE

Top Martyr

The gossip and fur continue to fly as more Top Chef contestants talk to the press. READ MORE

Pork, Asian Burritos, and Raw Defiance

New York magazine has an utterly delightful story this week about David Chang, the proprietor of Momofuku Noodle Bar. Its opening anecdote paints a striking picture of a chef at war … with uppity vegetarians. READ MORE

Exquisite Gelatin Cakes

There are beautifully decorated gelatin cakes to be had from Princesse Bakery, says S U. Each layer is a different flavor–cream, espresso, chocolate–and the flavors are whispered essences, bold enough to satisfy, yet delicate. READ MORE

Creations Dessert House

Dave MP likes Creations Dessert House for the #52, sago with fresh mango juice and coconut, the perfect mochi dough, and the sweet balls with peanut and sesame paste, served warm. READ MORE

At Olive Tree, Lamb Shwarma Worth Waiting for

Olive Tree Cafe grills killer lamb shwarma, says Peter Cherches–but not all the time. READ MORE

David’s Dairy Treat: They Couldn’t Believe it Was Yogurt

David’s makes fresh, delicious, deceptively creamy black raspberry yogurt. “We actually thought for years it was ice cream!” confesses potbelliedkiln. READ MORE

Go for the Pastries, Stay for Lunch

Rubio’s Bakery may look like an unassuming panaderia, but this Guatemalan place has a ton of tasty-looking hot dishes too: chicken stew, pupusas, tamales studded with slivered vegetables, stewed beef and fried chicken. READ MORE

Magic Wok’s Miraculous Return

Filipino restaurant Magic Wok has reopened after a strip-mall fire, just in time for the new year, and it’s as good as ever, says elmomonster. READ MORE

Cheese Fondue Fun

There are plenty of great things to dip in a cheese fondue beyond cubes of French bread. READ MORE