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Don’t Lose Your Whey

If you strain yogurt to make it thicker and richer, don’t throw out the liquid that drains out as the yogurt thickens. This is whey, the byproduct of straining yogurt or making fresh cheese. READ MORE

Fun with Fuyu Persimmons

Late fall means persimmon season. There are two types commonly found in the U.S., and they’re used and eaten in distinct ways. READ MORE

Frozen Sushi

If you’re so inclined, Sam’s Club stores sell frozen sushi made by Ajinomoto. READ MORE

Milk Frothers

To create a froth of steamed milk for a perfect cappuccino, hot chocolate, or other hot drink, you don’t need an espresso machine. READ MORE

100 Lbs of Seafood?

It’s easy to miss 100 LB, not least because they haven’t bothered to take down the signs of its previous incarnation, M D King’s. READ MORE

Z, The Sushi Gen of San Gabriel Valley

Z Sushi in Alhambra is the only place worth recommending in the area for people who are serious about sushi, says tsb, who lists a few reasons this place stands out. READ MORE

A Bunch of Brunch at Harlem’s Pier 2110

Some of the better deals at the otherwise pricey Pier 2110 are at Sunday brunch. Choices top out in the low $20s, but they include a ton of food. READ MORE

Inviting New Bistro in Williamsburg

Williamsburg hounds are taking to the solid bistro fare and welcoming vibe at Juliette. READ MORE

Get in the Cauldron

It’s the place whose logo is a happy little lamb wearing a bow tie. He looks happy, doesn’t he? He might not be so happy when he gets sliced paper thin and served alongside a cauldron of bubbling, cumin-scented broth. READ MORE

Portobello Mushroom Fritti

Dunkin Donut likes the Lafayette branch of Pizza Antica, both for the goat cheese pizza with a cracker-thin crust, and for the portobello mushroom fritti. READ MORE