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Body by Jim, Plus Astounding Ecuadorian Railroad Pizza

I’m at T-minus 24 hours to winetasting. Oh, I didn’t tell you: Tomorrow I’ll be drinking glass after glass of priceless Bordeaux atop a mountain in New Hampshire. READ MORE

Top Schmuck

Watch out, Top Chef kvetchers: If you happen to think host Padma Lakshmi’s expanse of exposed skin in a working kitchen is a pinch inappropriate, you might be as anti-Semetic as Mel Gibson. READ MORE

Shop ‘Til You Drop

Stop her before she shops again: the San Francisco Chronicle gets a lock on all the kitchen gadgets you’ll never need. READ MORE

Unablogger

The funniest thing I read this week? “Ted Kaczynski Could Have Been a Food Blogger.” READ MORE

Sundae, Bloody Expensive Sundae

Well, we live in a world that conspicuously consumes a $5,000 burger and a $10,000 martini, so why not a $1,000 ice cream sundae? READ MORE

Trash Talk

Your garbage deserves a nice package. READ MORE

To Everything There Is a Season – Including Mallomars

Mallomars are a seasonal cookie made by Nabisco. The base is a graham cracker-like cookie topped with a pillow of marshmallow, and the whole thing is coated with dark chocolate. The good thing is that the chocolate doesn’t contain those nasty anti-melting READ MORE

Black and White and Red All Over

Stick a fork in the Michelin Man, ‘cause according to New York magazine’s Adam Platt, he’s done. READ MORE

Hack-Flack Smackdown

Self-promoters are getting seriously schooled on Chowhound and Mouthfuls, reports Gothamist. Surprisingly, it’s the users of these foodie forums who are dishing it out, not the moderators. READ MORE

I’ll Stop the World and Melt with Numerous Types of Cheese

January’s edition of Fine Cooking goes surprisingly in-depth on the topic of how to melt cheese. And this is no minor matter. READ MORE