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Muffins: Prepare at Night, Bake in the Morning

Say you crave muffins hot from the oven at 9 am, but can only make it out of bed at 8 am? READ MORE

Cup-O-Gold Candy

Cup-O-Gold chocolate candy cups are available mostly in California (also spotted in Las Vegas in a 99 cent Only store, at 3/.99!), but they definitely sound worth a try, if you see them. The creamy filling, with coconut and almonds, is surrounded by a cho READ MORE

Wine Off the Charts

Imbibe presents a thoughtful take on the hoary old topic of wine ratings in its November/December issue. READ MORE

How I Learned to Stop Worrying and Love the Artificial Flavors

The term "artificially flavored" has long drawn scorn from food lovers. Products besmirched with the term are deemed cheap, vapid, and vaguely evil. Such foods declare themselves to have been produced via methods diametrical to the artisanal credo that yi READ MORE

Cuckoo for Kugel

Everything's been coming up kugel lately. Kugel (literally "potato pudding") is sort of a baked potato pancake. Its ingredients are simple: grated (using hand or meat grinder, never a food processor) potato -- and perhaps some onion -- along with egg, sal READ MORE

Nibbles and Sips

Our low-hassle, high-payoff cocktail party. READ MORE

The Best Thing Between Sliced Bread?

McDonald’s is seeking a patent for its “novel methods of making a sandwich and novel sandwich assembly tools,” which it claims reduce prep time. But does making a sandwich upside-down and then inverting it really save time? READ MORE

A Tale of Two Chowhounds

The salesman had had quite enough of my waffling between two overcoats. Howard Turkell, 60-ish and a garment center veteran, was trying to be polite with the weirdo hipster kid who'd turned up at his third-floor shop that fateful morning, but patience had READ MORE

How to Truss a Chicken

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Don't let your roast flop about untied. WATCH THE VIDEO

Egghead vs. Bobblehead: Round One

Christopher Kimball, the bow tie–bedecked alpha male of New England’s food nerds, finally took his shot at Rachael Ray in this month’s edition of Cook’s Illustrated. READ MORE