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Leaving the Butter Out

It’s perfectly safe to leave salted and unsalted butter out on the counter, if the kitchen is cool. Past 68F, butter will soften, and the texture will suffer. Adds Robert Lauriston, “Spoilage shouldn’t be an issue if you eat it regularly and leave o READ MORE

Fantastic Smoked Turkey by Mail

Greenberg’s, in Tyler, Texas, has been in the business of selling smoked turkeys for 65 years. Their turkeys arrive ready to eat; you can reheat, or just slice ‘em and eat ‘em. Fleur describes the meat as fresh READ MORE

Experiments in Eating

The New York Times features a fascinating profile of Cornell University professor Brian Wansink, whose work suggests that visual cues play a big role in how much we eat. READ MORE

Pepper Is the New Salt

Eight best bets for sneezing and seasoning. READ MORE

Why Does Pepper Make You Sneeze?

It irritates the mucous membranes. READ MORE

Beyond Pablum

The San Jose Mercury News devotes this week’s food section to the increasingly gourmet world of baby food. READ MORE

The Llong Goodbye

The new Saveur contains a compelling short essay titled “Truculent but Tender.” It’s about eating a llama. READ MORE

A Mean Lamb Shwarma

The Concord branch of The Mediterranean makes a totally awesome shwarma, says Chuckles the Clone. They have a standard setup: big meat carousel slowly roasting spiced slabs of lamb, and when you order, they slice some off and finish cooking it over a gr READ MORE

Beautiful Pork Mole

The house-made mole at Gallegos is very earthy, a little chocolaty, a little spicy, a little bitter, and a little sweet, says chocolatetartguy. The mole is so good, it takes this place over the line from stop-by-if-you’re-in-the-neighborhood to run-don’ READ MORE

Surprising Fish Taco in Bellport, L.I

Unorthodox but scrumptious fish tacos are a don’t-miss order at Bellport’s newish Sugar Loaf Cafe, says Dave Feldman. Beautifully grilled mahi mahi with cabbage-carrot slaw, dressed with lively carrot-orange vinaigrette and cilantro-lime mayonnaise, is READ MORE