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On the Importance of Not Rinsing Pasta

Don’t rinse drained pasta unless you plan to use it in a cold pasta salad. The starch that clings to unrinsed hot pasta helps sauce stick to the pasta. In fact, the now-starchy pasta cooking water itself can help marry sauce and pasta more effectively. .. READ MORE

Give Me a Glug of Glogg, or Make it Gluhwein

Glogg is a heady Swedish variation on mulled wine, laced with plenty of booze and traditionally containing fruit and almonds. And gluhwein (‘glow wine”) is the German version of mulled wine. ... READ MORE

Barbecue Sides

Eat_Nopal objects to the universally sweet dishes that seem to get paired with barbecue. Baked beans, coleslaw, potato salad, sweet barbecue sauce, sweet tea–all full of sweet flavors, with little else going on. Chowhounds point out that the afore READ MORE

Squid Guts

The gelatinous stuff inside a squid–it might be clear, or it might be murky with half-digested squid prey–won’t hurt you. It’s technically edible, and the Japanese make a shiokara (salted, fermented marine animal viscera) out of squid innards. ... READ MORE

This Just In: American Arteries to Remain McClogged

More evidence that this is just not America’s century: McDonald’s is cutting the trans fat out of its food—but only in Europe. READ MORE

No Thanks, I’m Trying to Cut Back

Donald Trump, who doesn’t drink alcohol, recently launched his own premium vodka brand. Why is he hawking a product he hates? READ MORE

Well, It’s Sorta Like Restaurant Food

On Monday, Slashfood’s Jonathan Forester wrote a post about the recent explosion of “make-and-take” food-assembly stores in the U.S. He’s so confident these chains will take off that he wants to buy into a franchise. Is he crazy? READ MORE

Campari’s Made from Bugs

A lot of stuff you thought was vegan isn't. READ MORE

Bringing Fatty Back

Fatty pork trumps lean. Has the other white meat chubbed up? READ MORE

Use the Force, Lucques

It certainly shaped up to be a Lucques-cullian sort of week, didn’t it? READ MORE