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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

Top Secret Korean Noodles

Corner Place is well known for its cold noodles, but don’t try to get them to go–the recipe is top secret. Not even the owners know how it’s made, says greengelato–it’s concocted by an elderly lady who makes it herself and has the soup shipped in to READ MORE

Flavors of Saigon in the South Bay

Saigon Flavor’s pho beats the other local attempts, says csrbeach, even if the herb plate only has basil, bean sprouts, and lime. Broth has good flavor and pho tai has a nicely sized portion of meat. ... READ MORE

Baklava in the South Bay

Baklava is dangerous. Once you start on the Lebanese and Syrian stuff, it’s really hard to stop. “Maybe because the pieces are so small, and the assortments beg you to try one of each kind–and then another round and another round, like a beauty contest, READ MORE