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Foolproof Halibut

Pan-searing and finishing in the oven is a foolproof way to cook halibut perfectly every time, swears Bostonbob3. Here’s his technique… READ MORE

Spreading Out from Nutella

Nutella is certainly tasty, but it’s laden with peanut oil. For better chocolate-hazelnut spreadss, without the peanut oil, there are several alternatives. ... READ MORE

Bruni Takes It Rare

Why does New York Times restaurant critic Frank Bruni write so much about burgers on his blog? What national chain’s fast-food burgers does he deign to devour? Adam Kuban of A Hamburger Today gets to the bottom of these and other issues. READ MORE

Your Morning Spray

The Chicago Sun-Times reported today that the mad alchemist of the culinary world, Ferran Adria, has made an, um, improvement on the traditional espresso, rendering it more like a custard than a cuppa. READ MORE

NOVA Wine-Geek Meet-Up (Plus: Eartha “Goes HAL”)

Editor’s note: Jim meets up with his wine-aesthete friends for a memorable meal in Arlington. Dine along with the podcasts! READ MORE

The Famous Mr. Ed(ible)

Slate magazine quickly and clearly breaks down the arguments on either side of the U.S. House of Representatives bill that would ban the slaughter of horses for meat. READ MORE

Quoting the Unquotable

Ever wonder how the Zagat Surveys distill such pithy quotes in their restaurant reviews? Philadelphia Inquirer staff writer Michael Klein takes us inside the sausage-making process. READ MORE

The Problem of Lunch

Schools are trying to cut the junk out of kids’ trunks by serving up healthier school lunches. But will students eat them? READ MORE

Cooling Off

You don't even need to turn on the oven for these dishes. Sip a cool drink and enjoy the end-of-summer heat. READ MORE

Traipsing the Suncontinent

There is no one best Indian/South Asian restaurant in greater Los Angeles, but the local diaspora captures some of the variety of the subcontinent’s cuisine. losfelizhound breaks down some favorites by region… READ MORE