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When It Rots, Eat It

Psychiatrist Dr. G. Clotaire Rapaille cracks the code of our "reptilian" brain to create products that appeal to various cultures. READ MORE

Wok on the Wild Side

What makes food great is the same thing that makes relationships great: heat. Like bonfires, fireworks, and women spraying their hair while smoking, wokkery is a spectator sport. READ MORE

Stop the presses!

As one of America’s leading food magazines, Bon Appétit has a responsibility to keep its readers abreast of the latest trends and breakthroughs in cookery. In its Sept. 2006 issue, it clues its readers in on an exciting vocabulary item: “sous-vide.” READ MORE

Coconut Water a.k.a. Buko Juice

Coconut water (buko juice, in the Philippines) is the liquid inside young coconuts. READ MORE

Le Creuset August Sale!

For the month of August, Le Creuset outlet stores are discounting three colors of their cookware. READ MORE

Quick Ways With Sichuan Peppercorns

Here are a few simple, fast dishes making use of the tingly goodness of Sichuan peppercorns. READ MORE

Mojitos – From Purist To Fanciful

Few summer drinks are more more refreshing than a mojito. READ MORE

Go West for Dinner with a View

The latest designer steakhouse, or one of the latest (it’s hard to keep track), West has an impressive location atop Hotel Angeleno, by the 405. READ MORE

The Farm on Adderley: Field to Table in Ditmas Park

Locally raised food, simply and skillfully prepared, is winning early raves at the Farm on Adderley. READ MORE

Chatham Square: Cantonese Newcomer in New York Chinatown

Chinatown’s Chatham Square Restaurant appears to be off to a strong start. READ MORE