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Oatmeal Raisin Ice Cream

Oatmeal raisin ice cream is probably the best kind maillard’s ever made, he raves. It’s got a nice flavor for fall…and you can almost justify eating it for breakfast! Here’s the recipe: ... READ MORE

MSG in Home Cooking

Monosodium glutamate–MSG–is the source of umami, that fifth taste we sense (along with with sour, salty, bitter, and sweet). It’s often describe as “meaty’ or “savory.” It occurs naturally in many foods, and in concentrated doses in things like red m READ MORE

Airline Food

Some Chowhounds fondly remember the glory of the gooey, hot airline omelet, served steaming in a little plastic omelet dish with single-serving packets of salt, pepper, and Neufchatel cheese. And some Chowhounds don’t remember it that fondly. Still other READ MORE

Guanciale

Guanciale is Italian cured pork jowl, a salty, intensely flavored item that adds richness, savor, and a dose of “Ungh!” to Italian home cooking. The flavor is deeper and porkier than bacon or pancetta, says ESNY. ... READ MORE

Online Surprise

If this week’s episode of “Top Chef” clinched your impression of Marisa as uptight, humorless, and not very nice, it’s time to add another adjective to the list: sexxxy. The ostensibly buttoned-up cheftestant has a weirdly porny website. READ MORE

Candy Corn and a Nice Little Riesling

Just in time for Halloween snacking, the Wine Enthusiast comes out with perfect wine pairings to go with your trick-or-treat loot (or the loot the trick-or-treaters left you with). READ MORE

Dispatch from Terra Madre

Our food editor reports from Slow Food’s global get-together. READ MORE

How to Drink with a Fake Mustache

How to Drink with a Fake Mustache

Dressing up for Halloween? You're going to need this advice. READ MORE

The True Cost of Food

On the Eat Local Challenge blog, Sara brings our attention to a short movie highlighting the true cost of factory-farmed, commercially raised, and nonlocal food. The price is staggering. READ MORE

Fancy Brewski

Bartenders mix creative cocktails with beer. READ MORE