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How to Raise a Non-Drunk

A British media personality has daringly suggested that drinking is a normal part of growing up, and should be treated as such. READ MORE

Kogi Parks It

Roy Choi talks about his new rice-bowl restaurant and shares a recipe. READ MORE

Funnel Cake, Hot Out of the Oil

Long Beach's fun fried gem. READ MORE

Fauxtisanal Food Truck Alert

Outing the franchise waffle truck operation near CHOW's offices. READ MORE

Elegant Artisanal Chocolates

Christopher Michael Chocolates has a product that's understated and luxurious. READ MORE

The Truffle Egg: Too Much Truffle?

Truffle foam, truffle sauce, shaved truffle = heavenly overload. READ MORE

Back to the Olive Garden

Play Video

This week's mission: an exotically named ravioli to tempt suburbanites. WATCH THE VIDEO

Overheard on the Los Angeles Boards

Tamales by the beach, creamy milkshakes, a strip mall transformed into a Taiwanese mecca. READ MORE

Chinese Food and Doughnuts: Why?

Classic American doughnuts and Chinese steam-table food are sold side-by-side in endless locations in California. How did these odd-bedfellow combo shops come to be? delves into the mystery, and finds an economic reason: "Henry Trang, the owner of Mom's Donuts and Chinese Food to Go, a tiny hut-shaped restaurant in LA's Silverlake neighborhood, told me that when he took over the shop in 1995 it was known as California Donuts, and he focused only on the sweet stuff. Recently, though, 'a lot of [doughnut] places have been closing,' he explained while cleaning up for the night. Not wanting to see his business suffer a similar fate, he expanded his offerings. 'We have to make both. If I don't have food, maybe I don't survive.' READ MORE

How to Blog a Firing

Coverage of a chef's firing in D.C. shows off what happens when blogging goes right. READ MORE