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Trattoria Buon Gusto

Melanie Wong pitches Trattoria Buon Gusto to her friends as “non-challenging Italian comfort food.” The warm atmosphere of this family-run Sicilian restaurant is backed up by the excellent and, indeed, very comforting food. Arancini are a house specialt READ MORE

Tail to Tongue Eating

Oxtail (or more likely, beef tail) is kind of an exotic meat from the American standpoint, but in its intense flavor and slightly gelatinous texture, it’s a lot like short ribs. Around L.A., you can find versions from many cultures. ... READ MORE

Flat-Topped Cake Layers

When layer cakes bake they dome in the middle because, as the pan heats, the batter near the edges of the pan cooks faster than the batter in the middle. Domed cakes aren’t conducive to stacking and icing when you’re constructing a multi-layered confectio READ MORE

Ravioli Filled with Egg Yolk

It’s a giant raviolo–two large squares of fresh pasta enclosing a whole egg yolk, some Parmesan cheese, and shaved truffle. It’s cooked delicately so that when you cut into the cooked pasta, all the rich yolk oozes out and makes a sauce. But what’s the READ MORE

Fall Cocktails

Chowhounds offer up recipes for cocktails with autumnal flavors: jpschust recommends Woodford bourbon for the Maple Leaf… READ MORE

160,000 Ways to Use Your Leftovers

rworange is delighted by the possibilities inherent in the Leftovers Wizard. You enter in the ingredients you have left over, and the database pulls up any recipes that use your items. ... READ MORE

Don’t Leave Home Without It

Wherever you roam, don’t forget to check Chocomap first. READ MORE


Jones Soda is once again daring people to drink their holiday-themed pops. Turkey-and-gravy soda, anyone? READ MORE

Notch Up-Kicking Hits New High-Water Mark

Emeril Lagasse obtained a whiff of much-needed publicity in this month’s National Culinary Review. It seems the darling of the indie food scene cooked up a little something for NASA astronauts. READ MORE

RSVP Endurance Mojito Muddler

Muddle me this, Batman. READ MORE