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Texturized Vegetable Protein

TVP, or texturized vegetable protein, is made from soy flour, in a variety of shapes. READ MORE

Why Whey?

Whey is the liquid that separates from the curds in cheese making. It’s a useful byproduct that’s high in protein, so don’t throw it out! READ MORE

Fruit with a Kick, Mexican Style

It’s a delicious Mexican custom to serve cool fruit with a squeeze of citrus juice and a sprinkle of chile powder. READ MORE

In the Soup

A blog makes our mouth water with a bowlful of great pho links. READ MORE

Midcoast Maine in Pain (and Big Score in Damariscotta)

Heading northward, I stopped at the legendary Red’s Eats (Main and Water streets, Wiscasset, Maine; 207-882-6128). They’re a landmark for lobster rolls, though opinion seems extraordinarily divided. READ MORE

Free Foie with Purchase

How to get around Chicago’s new foie-gras ban? Easy—just give the stuff away. READ MORE

“Top Chef” Check-in

What have last year’s two finalists, Harold Dieterle and Tiffani Faison, been up to since last season? READ MORE

White Meat’s Dark Side

Bacon lovers may reconsider their morning strip after reading a chilling Rolling Stone article about Smithfield Foods, the nation’s top pork producer. This exposé makes it hard to even think about a pork chop. READ MORE

The Hormone Hustle

The culture wars move to the dinner table as pundits debate the merits of soy. READ MORE

Q&A

The Sight and Sound of Taste

A conversation with Heston Blumenthal. READ MORE