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Recipe inspiration, tips, and kitchen hacks from the Chowhound editors.

Overheard on the Home Cooking Board

"I love a toasted panino with speck, Brie, and red chicory/radicchio; or speck, Brie, and asparagus; or speck, Gruyère, and dill pickle slices. My husband says that speck, fontina, and salsa rosa is a classic Italian panino (salsa rosa is like a mix of mayo, ketchup, and whiskey-pink in colour, thus the name)." – msmarabini

"Use in poaching liquid when you poach eggs. It adds a fabulous dimension to your eggs and imparts to the yolk a sweetness not unlike vanilla custard." – ipsedixit, on fresh ginger

"Mango makes wonderful ice cream all year long—purée it and add a little Fruit-Fresh to hold the color, then freeze it and use all year." – Querencia

Watermelon Nights: The Video

The most genuinely cheerful stop-motion animated fruit video of 2010 is surely upon us: a track called "Watermelon Nights," acted out by a team of enthusiastically animated watermelons. Also features an aggrieved eggplant. READ MORE

Leaving LA … So Much More to Eat

It's our last day in Los Angeles and we're having pangs of regret for all the places we didn't make it to. (There are still some posts to come from our last few stops.) It is physically impossible to get to as many places in Los Angeles as we could in San Francisco: The city is massive and the traffic is horrendous. You really can't get anywhere in under 30 minutes no matter how close Google maps says it is, can you? READ MORE

Bonomo Turkish Taffy Is Back!

For a decade, Chowhounds have been mourning the discontinuation of Bonomo Turkish Taffy. The vanilla flavor tastes, say hounds, like the center of a vanilla Charleston Chew, but the taffy comes in chocolate, strawberry, and banana, too. The great news? It recently came back on the market.

"I am so psyched! After a LOONG absence, I finally have my Banana Bonomo back!" says sweetloon. "I got some online from bulkcandystore.com and it tastes just like it used to."

Discuss: Bonomo Turkish Taffy

Squeezable Hummus That’s Not from the Old Country

Squeezable Hummus That’s Not from the Old Country

This week's mission: Chickpeas gain mass-market cred. READ MORE

Low Expectations Work in Hot Pockets’ Favor

Low Expectations Work in Hot Pockets’ Favor

This week's mission: hot little bombs of conventional flavor. READ MORE

Please Pass the Mass-Produced, Salty, Delicious Ketchup

Most packaged foods pale in comparison to their homemade brethren. Hellmann's mayonnaise (Best Foods left of the Rockies) will do in a pinch, but homemade mayo usually tastes better. Ketchup, though—Heinz ketchup—is irreplaceable.
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Purplish Korean Rice and “Deglazed Rice Tea”

Sometimes Korean restaurants serve white rice in hot stone bowls—and sometimes, it's a more mysterious, purplish mixture of rice and beans. The mixture of rice and beans is pat bap, says SeoulQueen—it's considered healthier than plain white rice. "More unusual is ogok bap (a.k.a. chapgok bap), which is multi-grain rice," she says. "I usually eat these types of rice in winter as they are heartier than white rice or brown rice. The ogok bap is traditionally served at the first full moon of the lunar year and consumed toward the end of winter to provide needed nutrients."

Another Korean custom that is perplexing to outsiders is related by ritabwh: "At some restaurants, the waitress will spoon out the rice from the hot stone pot into a silver container, then pour tea into the hot stone pot. Why? This is "basically an old school way of scrubbing off the stuck-on crispy rice on the bottom of the pot," says joonjoon. "Think of it like a deglazed rice tea." This concoction, refreshing in its blandness, is called nurungji bap. "It's just an extra rice porridge type dish for you to eat as it is supposed to have health benefits including aiding with digestion," says SeoulQueen. "It is also eaten at breakfast."

Discuss: Korean restaurants and rice

Colored Cauliflower Is All Over the Place

Purple, orange, and green cauliflower has been around for some time—some of you may remember feeling a flutter of fractal-geek adoration for romanesco broccoli in the '90s—but it's been more of a fancy gourmet-store thing you buy for a dinner party. But now grocery store cauliflower brand Andy Boy has come out with three gorgeous colored cauliflower varieties, available at many grocery store chains for prices hovering around $2 a head.

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Glassware for Drinking Liberally

Recently bouncing around the Internet: a wineglass for alcoholics. How can we make that kind of judgment call about a mere piece of glassware? The glass comfortably holds an entire bottle of wine. READ MORE