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Super Sunomono and Other Small Plates At K-Zo

While Hounds have already made much ado about the sushi at the elegant new K-Zo, it’s worth checking out the small plate selection, too. ... READ MORE

No-Stir Polenta

The traditional stovetop method for cooking polenta involves constant stirring. Instead, try this method for cooking polenta in the oven, adapted from Paula Wolfert; it takes almost no attention but comes out just as well every time, says *Robert Lauristo READ MORE

Getting More B in Your BLT

To make your next BLT a bit more divine, try frying the bread in bacon fat instead of just toasting it. You don’t want it laden with grease–you just want enough for a little layer of bacon-y flavor. ... READ MORE

A New Spin on Salad Spinners

KitchenAid has good-looking new salad (and fruit) spinner. The spinner body is divided up with inserts, so you can spin lots of different stuff at the same time. ... READ MORE

Heated Plates in a Jiffy

Need warm plates for dinner? There’s no need to heat up the oven. The easiest way to warm up plates is with the microwave. ... READ MORE

Holy Grail with Curly Tail

Madcap Tuscan chef Cesare Casella is setting out to breed an über-pig from several heirloom hog varieties. Delicious? Sure. But the shortage of heirloom pigs makes this a pretty crappy idea. READ MORE

Palate Tease

A photographic tour of amuse-bouches from top chefs. READ MORE

Batali, High and Low

Mario Batali's new cookbook, "Mario Tailgates NASCAR Style," targets a different audience altogether. READ MORE

Bouncing the Brisket

L’Shana Tova, everyone. Will you be preparing Sephardic or Ashkenazic treats for your New Year celebration this weekend? READ MORE

Gastropubs: Hot or Not?

While Americans are going gaga for gastropubs, back in the UK some Britons are tiring of the concept. READ MORE