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Hot Tips on Tri-Tip

The top two tri-tip sandwiches in SoCal are, according to RSMBob: Buckboard BBQ, whose owner is something of a tri-tip evangelist, and Santa Maria gets an honorable mention. Most days, the wood-fired grill is smoking away in front of Green Acres Mar READ MORE

Baking Books to Grow On

Here are some Chowhound-endorsed baking cookbooks that cover the gamut from yeast breads through pastry and cakes that are suitable for hounds just getting in the baking groove. They’ve got clear explanations of technique but are approachable, not intimid READ MORE

The Slippery Truth About Homemade Mayonnaise

When you make your own mayonnaise, the kind of oil you use makes all the difference in the outcome. It’s important to use a neutral oil; since oil makes up the main body of the mayonnaise, any oil with pronounced flavors can produce a harsh-tasting mayo, READ MORE

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