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Wickles are called wickles because, supposedly, they are “wickedly delicious pickles.” They’re sort of dilly, garlicky and sweet, all at the same time. ipsedixit says they really punch up a sandwich of pulled pork, or even a banh mi. ... READ MORE

The Year in Food 2006

From bad spinach to exploding lattes: The tastiest moments of 2006. READ MORE

Lingering Yeast Infection

As if it weren’t bad enough having to read blog entry after blog entry about the Jim Lahey no-knead bread recipe, Mark Bittman is back to tell us even more about it. READ MORE

How to Tie Pancetta

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Loop here, and then there, and then here again. It's easier when you watch it. WATCH THE VIDEO


Greens Goddess

Cookbook author Deborah Madison spills the beans with CHOW. READ MORE

The Chocolate Wars

With a brand-spanking-new M&M’s World retail store opening in New York’s Times Square, the chocolate wars may be heating up again. READ MORE

Followers of the Foam

You’ve seen them around—waiting for the elusive email from El Bulli, snatching up tableware designed for Alinea, and ordering food-grade sodium alginate. They’re the fans of molecular gastronomy—mad scientists in the kitchen. READ MORE

Booze Brothers

Early in 2007, the fruits of Dan Akyroyd’s wine labor will be hitting the sold-out markets. READ MORE

Time Out Dishes It Out

The latest issue of Time Out New York rates each of the city’s prominent critics, using criteria like knowledge, style, and taste. Why do the food critics suck so much more than the other arts-and-culture commentators? READ MORE

Fresh Out of the Oven

Outfit yourself with these nouveau baking supplies. READ MORE