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Go for the Gumbo

Got a favorite New Orleans food memory? Tell it to the Oral History Project at the Southern Foodways Alliance. READ MORE

Fork on the Left, Knife on the Floor

Designers reinvent the table setting. READ MORE

I’ll Have What He’s Having

Blogger and mixologist Jeffrey Morgenthaler is a man on a mission. His goal: to help spread the news of Repeal Day, the only holiday devoted solely and entirely to drinking. READ MORE

10 Holiday Confections

Cookies, candies, and cakey things to give or be given. READ MORE

Looks Count

CHOW's dos and don'ts of plating. READ MORE

Q&A

Stack Your Salad (And Other Plating Tips)

An interview with chef Christopher Styler, author of "Working the Plate." READ MORE

The Pizza L.A. Has Been Waiting For

Raves have been pouring in for Mozza, Nancy Silverton and Mario Batali’s new pizzeria. This, it seems, is the pizza Los Angeles has been waiting for, with thin, crisp crust that’s char-blistered almost to a fault (they clip off the excess blistering) and READ MORE

How Ya Doin’, Pumpkin?

“The pumpkin pie at Urth Caffe makes me weak in the knees,” says amandine. “Consistency–perfect. Creamy, lump free, not too heavy. Holds up to a fork but isn’t jello-hard. Flavor–great balance between pumpkin and spice. Not too subtle, not overwhelm READ MORE

Put On Your Crabby Pants

It’s local crab season, and Woodhouse Fish Company serves feisty, incredibly fresh dungeness crab, says SteveG. And check out the amazing fries. They change their frying oil so often that all their fried stuff always tastes super fresh. ... READ MORE

Baked BBQ Pork Buns

Excellent pork buns of the baked variety are to be had at Golden Gate Bakery. They’re rworange’s favorite, with the perfect ratio of pork to bun. The bun has a touch of sweetness, and the saucy pork filling has a bit of an edge, as if there were a touch READ MORE