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Freezing Peaches

Freezing ripe summer peaches is easy. Start by peeling them: blanch the whole peaches in boiling water for 1 minute, then dip in cold water. The skins will slip off easily. Then pit and slice the peaches. ... READ MORE

Mother Vinegar

If you spot some UFO’s (unidentified floating objects) in your bottle of vinegar, or perhaps a little cloudiness, you’ve probably got a vinegar mother on your hands. If you leave it alone, the natural bacteria in the vinegar will continue to work, and the READ MORE

Own Your Own Bento Box

Laptop Lunches makes American bento boxes. The insulated carrying case holds various containers, eating utensils, and a bottle for a drink. Everything comes out for washing, and it’s all dishwasher safe. ... READ MORE

How to Cut a Chicken into Eight Serving Pieces

Associate food editor Regan Burns demonstrates how to joint a chicken. READ MORE

Welcome to CHOW

Welcome to CHOW, a website devoted to the pleasure of food and drink. Come in and look around; you'll find everything we wanted to do in print, as well as all the features that the Web allows. READ MORE

Diet for a small tumor

The relationship between food and health has been examined ad nauseum. But over on, writer Mike Stuckey offers a personal take on the connection, with a bi-weekly series inspired by his recent medical diagnosis: prostate cancer. READ MORE

Pâté poopers

Carl Sandburg famously celebrated Chicago as: “Hog Butcher for the World/Tool Maker, Stacker of Wheat/Player with Railroads and the Nation’s Freight Handler.” We can now add another line: Foie Gras-Hater. READ MORE

Aw, shucks

What to do with all those cast-off husks from your freshly-shucked bounty of summer corn? Writing in the Los Angeles Times, Regina Schrambling has a culinary solution that redeems corn husks from a rapid route to the garbage can. READ MORE

Save us a drumstick

Got time and a staple gun? The Southern Foodways Alliance wants you. One of New Orleans’ best fried-chicken joints, devastated by Katrina, will be rehabbed this weekend by an all-vol crew that needs a few more nail-pounders. READ MORE

Killer Apps

Cheese, yes. Olives, sure. But what else do you offer guests at a cocktail party? Here are the crowd-pleasing hors d'oeuvres, the ones that are never left over at the end of the party. READ MORE