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

Fat Free, Straight from the Cow

A herd of New Zealand cows produce pre-skimmed milk, and cream lovers everywhere weep into their coffee.

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The More the Merrier

Communal restaurant tables provide a place to satisfy your social skills as well as your palate.

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How to Eat Ramen

The secret is in the placement of the chopsticks and the spoon

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The Good Doctor

Wholesome snack crackers have a satisfying crunch and lots of flavor

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Meet the Honey Pineapple

Piña miel is bursting with sweet, juicy flavor and in season now

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A Sweet Deal for the Corn Industry?

Mexican soft drinks are legendarily made with real cane sugar instead of high-fructose corn syrup—but that could all change next year, thanks to a NAFTA provision. A Minnesota congressman may be the last hope for corn-free cola.

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Cut It Out

Gadgets for perfect julienne and curls.

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Essential Oils

Olive oil is anti-inflammatory. And delicious.

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Everybody All Together Now: “YEE-ros”

This month’s Cook’s Illustrated has a story on the surprisingly complex process of “Bringing Gyros Home.”

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Fragrant Green Pandan Waffles

Popular Vietnamese treats are hot off the iron in San Gabriel

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Incan Flavor on the Westside

Fresh seafood and other Peruvian specialties in an arty setting

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Carne Asada with Attitude

Mexican food that’s worth a trip to Hawthorne

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Phoenicia Returns to Its Lebanese Roots

A Lebanese-Armenian marriage in suburbia

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The Ice Cream Sandwich, New for 2007

Just in time for summer, Williams-Sonoma is pimping some new fancy-britches ice cream sandwich molds.

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Food Fiiiiiiight!

A cafeteria prank gets out of hand.

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Herbal Essence

Cilantro haters use poetry to express their deepest feelings.

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Touched by a (Culinary) Angel

The new Food & Wine has a startlingly good essay on the importance of bringing human touch back into the kitchen.

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Why Don’t More Beer Bottles Have Twist-Off Caps?

Oxygen is the enemy.

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The Future’s So Bright, I Have to Wear Onion Goggles

A $20 pair of onion goggles are profiled briefly in this month’s Cook’s Illustrated.

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Hold On to Your Stars

Capitalizing on chefs’ fear of losing coveted Michelin stars, a French insurance company has started offering special coverage for potential downgrades.

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Hold the Mustard

The reigning champ of hot-dog speed-eating gets kicked to the curb.

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