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

The Choice of a Cuke Generation

Brace yourself for a feeling of mild betrayal: Japan’s blockbuster new summer refresher—a cucumber-based soda—is made by Pepsi.

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A Confusing Kettle of Fish

The tuna sandwich of the future will be farmed—but what of the fallout?

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Paul Blow

Booze Hounds

High-alcohol wine takes a hit.

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Grab-and-Go Nation

The U.S. hits a milestone of mobility: More than half the meals we buy in restaurants are taken “to go.”

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First Chef Down

Top Chef 3 kicks off with alligator steak, frog legs, and fried Padma toe.

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A Culinary Cautionary Tale

There’s a proverbial rat in the kitchen at the California Culinary Academy.

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Beware the Devil Child at Dinner

Sometimes a toddler just turns evil when seated in that booster chair.

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Pomegranate Molasses

Uses for this delicious Persian concoction.

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Vinegar Peppers

They are not pepperoncini; they are delicious.

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Peekytoe Crabs

They’re fun to order by name, but are they anything special?

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An Introduction to Burmese Food

It’s not an offshoot of Thai or Chinese or Indian cooking, but a cuisine in its own right.

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This Week in Savory Snacks

Addictive Blue Diamond flavored almonds and Sahale Snacks.

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Veggie-Phobic Vegetarians

Moosewood Cookbook author Mollie Katzen now says her original recipes 30 years ago were too heavy on the cheese and too light on the vegetables.

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It’s Ice Cream! It’s Taffy! It’s Maras Dondurmasi!

Saveur profiles the Turkish ice cream–like treat with shockingly chewy properties.

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Decoding Diner Lingo

I'll have a shingle with a shimmy and a shake in the alley.

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Busted Blogger

Chez Pim goes after food blog thief Voncigars. Plagiarists, watch out!

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Year of the Pig … Shortage?

China worries about its pork supply as politicians scramble to avert a crisis.

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Sushi at the Right Price

Conveyor belt–style at Daichan Kaiten-Sushi.

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Tuna-Corn Pizza and Kosher Vegetarian in Reseda

The eclectic menu at Brahmi’s.

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New York–Style Bagels on Fairfax

Blessed King Bagel’s namesakes are fresh and chewy, with an excellent flavor.

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A Go-To for Chiou Chow Chow

Seafood Village is worth the trip.

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