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

Chilaquiles and Migas, Soggy Yet Crispy

Homey Latin dishes that are widely known to cure broken hearts and hangovers.

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Precious Shaved Mullet Roe

Bottarga is roe that has been dried and pressed into a block—and it’s delicious shaved over pasta.

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Mixing It Up

Just in time for summer, Salon heaps abuse on Cold Stone Creamery.

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Is Food Ever Intellectual Property?

The Marcel-Vigneron-rips-off-Wylie-Dufresne saga has gotten a lot more philosophically interesting than anything that happened during the last season of Top Chef.

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For the Love of a Good Diner

What wouldn’t we do for that uniquely American institution—and where else could we go for fries, a turkey club, and coffee late at night?

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Slow Food? Slow RUDE!

Slow Food founder Carlo Petrini royally pisses off Ferry Plaza Farmers’ Market farmers in his newest book, Slow Food Nation.

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Sayonara, Sam

Harold Dieterle opens Perilla, but Sam Talbot is asked to move on from Spitzer’s Corner.

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How to Be a Victorian Domestic Goddess

A British cookery writer is peeped at in the new PBS/BBC special The Secret Life of Mrs. Beeton.

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Fraîche New Look in Culver City

Fraîche is a major addition to the upgraded landscape in downtown CC.

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It’s a Hit

Tasty sandwiches at Itz-a-Deli in Lake Forest.

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Cop Claims Pot Poisoning

A cop calls 911 after eating a mess of pot-soaked brownies that he made himself.

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Russian, Armenian, and Middle Eastern Bargain

A terrific meal of kebabs, tabbouleh, and moutabel for only $15 at Golden Fork.

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Number 1 Noodles in SGV?

At No. 1 Noodle House in Rowland Heights, the beef is good, the noodles are good, the soup is good.

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No T-Bone for O. J.

O. J.’s booted from a Kentucky steakhouse. Maybe the owner just didn’t trust him around the steak knives?

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Crazy in the Coffee Shop

Some people really need to manage their caffeine intake.

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The Family Bandit

For a Top Chef grandma, foraging is a hard habit to break.

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Roll, Brittania, Roll

A British biscuit turns 60, and the festivities are on a roll.

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How Does a Beer Get Skunky?

A different way to end up stinking drunk.

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Ex-Cheftestant Resorts to Plagiarism

Remember that online exclusive in Wired on molecular gastronomy dishes from Top Chef finalist Marcel Vigneron? Turns out one of the recipes is a blatant wd-50 ripoff.

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The Good Seed

The L.A. Times discovers the joy of hemp.

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An Uptown Croissant Contender

The four-month-old bakery Chokolat Patisserie is off to a strong start.

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