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Best Pie Pans for Browned Bottom Crusts

Overwhelmingly, chowhounds agree that clear Pyrex pie plates are your best choice for achieving a well-browned bottom crust. Since it is clear tempered glass, you can easily see the color of your crust, unlike with a solid metal pan. ... READ MORE

A Good Cup o’ Joe

Luwak has coffee brewing down to a science. He says there are two main factors that determine the outcome, “dilution” and “extraction.” The strength of the coffee relies on the coffee-to-water ratio–the dilution. The quality of flavor depends on extr READ MORE

Wickles

Wickles are called wickles because, supposedly, they are “wickedly delicious pickles.” They’re sort of dilly, garlicky and sweet, all at the same time. ipsedixit says they really punch up a sandwich of pulled pork, or even a banh mi. ... READ MORE

The Year in Food 2006

From bad spinach to exploding lattes: The tastiest moments of 2006. READ MORE

Lingering Yeast Infection

As if it weren’t bad enough having to read blog entry after blog entry about the Jim Lahey no-knead bread recipe, Mark Bittman is back to tell us even more about it. READ MORE

How to Tie Pancetta

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Q&A

Greens Goddess

Cookbook author Deborah Madison spills the beans with CHOW. READ MORE

The Chocolate Wars

With a brand-spanking-new M&M’s World retail store opening in New York’s Times Square, the chocolate wars may be heating up again. READ MORE

Followers of the Foam

You’ve seen them around—waiting for the elusive email from El Bulli, snatching up tableware designed for Alinea, and ordering food-grade sodium alginate. They’re the fans of molecular gastronomy—mad scientists in the kitchen. READ MORE

Booze Brothers

Early in 2007, the fruits of Dan Akyroyd’s wine labor will be hitting the sold-out markets. READ MORE