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Where to Get Beef Roll in Little Saigon

Small and nondescript, Chinese Peking packs in families enjoying the great food, says meltedcheese. “One of the waitresses there works at several Chinese resturants and says that Peking is her favorite for the food.” READ MORE

La Barca’s Got Culinary Chops

No secret what the specialty is at Birreria La Barca: It’s the birria. READ MORE

Bacon Brittle

You read that right: bacon brittle. Not peanut brittle. Bacon brittle. READ MORE

Simple Curry Soy Stir-Fry Sauce

This stir-fry sauce created by opinionatedchef is great–you can keep it on the pantry shelf at room temperature. It’s basically a sauce for stir-fried veggies–just chuck it on at the end of cooking. READ MORE

Mangosteens

Mangosteens are not related to mangos and are grown all over tropical Asia. They’re about the size of tangerines, with up to eight delectable segments. READ MORE

What’s Happened to Oreos?

The trans fats are gone from Oreos. They’re healthier, but they’re no longer the cookie many of us remember. READ MORE

Frisky Cod Help Redefine the Word “Delicacy”

When daddy cod loves mommy cod very much, the result is usually cod eggs. But sometimes, when a chef is involved, the result is called “cod milt,” and it’s apparently delicious. READ MORE

One of America’s Most Fascinating Undiscovered Restaurants

I first visited Lowell years ago, hunting for Cambodian and Laotian food. I’d heard that many Southeast Asian immigrants lived in the area, but drove for hours without finding a single restaurant. READ MORE

Seafood Saturation

The plan is this: to zip frenetically around Rhode Island’s jagged shoreline, trying bites of seafood here and there, while attempting to remain relaxed and seashoreish about it all. READ MORE

Real Oaxacan Mole

If you’ve been fortunate enough to travel in Oaxaca, you may feel cursed upon your return–because back home, there’s none of that mole. Never fear–Karina’s has the good stuff. READ MORE