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The Fat of Your Choice

For cooking, there’s more to choose from than just butter or Crisco; there’s also duck fat, goose fat, bacon grease, and, of course, lard. ... READ MORE

Foams: Not Dead Yet

Uncool in restaurants, foams at home are fun. READ MORE

How to Dice an Onion

From round, layered object to small, neat dice in a few easy steps READ MORE

Won’t Work for Food

Horror stories of the country's largest member-owned cooperative grocery store. READ MORE

What Can You Learn from TV?

Bill Buford consumes 72 hours of the Food Network and becomes slightly bilious. READ MORE

Hamburger Toppings with a Twist

The Twisted Burger plays it straight with the meat, turning out a solid, classic hamburger, says Quetzal. The twists are in the thirty-plus toppings. Two popular choices are the Vermonter (Vermont cheddar and grilled apple) and the Blue Pig (bacon and b READ MORE

The Dumpling Manifesto

Writer Tim Wu furiously attacked lousy dumplings in Slate yesterday—and good on him for doing so. READ MORE

Super Fried Fish at Brooklyn’s Liman

The Turkish seafood house Liman is best known for simple, beautifully grilled fish, but its fried stuff also kills. If St. Peter’s Fish (more commonly, tilapia) is on the menu, get it–and ask for it deep-fried in garlic oil. ... READ MORE

Sizzlingly Great Steak Sandwiches

Musso & Frank has a killer open-faced steak sandwich on its menu with an equally killer price of $27. For a more modest $11, Nook Bistro’s ancho-rubbed flat iron steak sandwich with grilled onions sizzles. ... READ MORE

No Hassle Burgers on the Westside

Where can you go for an fantastic sit-down burger at peak hours without the hassle of a big crowd? Arsenal makes a pretty damn good Kobe beef burger, wilafur declares. ... READ MORE