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How to Eat More

Big meal coming up? Strategy is required. READ MORE

Terrible Tobiko

Tobiko and masago, the cheap fish roes on top of many sushi rolls, are far from fresh. READ MORE

Iron Chef Goes Collegiate

The rivalry between Stanford and UC Berkeley, well known to football fans, is taking a culinary turn. This week, students will face off in an Iron Chef–style cooking competition. READ MORE

Bogged Down in Manhattan

New York magazine has a brief item on superchef Ming Tsai’s visit this week to Rockefeller Center. Awaiting him, courtesy of Ocean Spray, is a massive artificial cranberry bog. READ MORE

Tips on Deep-Frying a Turkey

What sort of oil to use, and what to do with it when you're done. READ MORE

Get Your Greek On

When it comes to Greek food in L.A., the first name that springs to mind is Papa Cristo’s. For take-out or eating in, Greek grocery items and Thursday family dinners, the place is perpetually popular. Grilled octopus is charred lovingly and incredibly ten READ MORE

Comfort Me with Email

Gourmet launches a new weekly newsletter at least partially penned by editor extraordinare Ruth Reichl. READ MORE

Brunch at O’Reilly’s Holy Grail

San Francisco’s other Irish bars don’t come close to competing with O’Reilly’s, says waterboy. Try the smoked trout on a potato pancake–the potato pancake is crispy on the outside and creamy on the inside, the way it’s supposed to be but rarely is. An READ MORE

Talking Pizza in Nanuet: a Superior Mushroom Pie

Martio’s bakes a superior thin-crust fresh mushroom pizza–“the best anywhere I’ve been,” swears Deven Black, who has been around. ... READ MORE

A Hound Walks Into a Bar…and Finds Killer Wings

At McKenna’s, a dingy watering hole on West 14th, there’s a bright spot for Chowhounds: improbably good chicken wings. Piping hot and robed in a sweet, sticky, liquorish glaze, they come with blue cheese dressing and a heap of crispy, salty fries. ... READ MORE