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

Omakase Explained

When you request omakase from a sushi chef, you are saying something like, “I put myself in your hands.”

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It’s Not Like Chicken

Squirrel meat, that is. Also, the flavor of fiddlehead ferns.

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A Spoonfood with Atomic Pucker Power

Torshak: a sour Persian fruit pickle meant to be eaten as a snack.

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The Daily Grind and Shred

Produce extractors can help supermarkets keep unsold produce out of the landfill—and help out gardeners in the process.

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Beckham Diets for Daughter

Posh Spice puts her hubby on a “daughter diet,” which does not—as I originally thought—have anything to do with eating actual daughters.

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Cuckoo for Coconuts

Cracking, peeling, grating: The San Francisco Chronicle gets down with the hairy little guys.

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Crud Busters

New dish scrubbers make scouring easy.

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Burns the Hairs Right Out of Your Nose

Touring bourbon distilleries in Kentucky.

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This Is Why Your Phone Has Butter Stains

CBS’s Early Show reports on a new service that lets panicking home cooks dial a culinary hot line in order to obtain instant assistance from professional chefs.

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Oaxacan Tapas? You Said a Mouthful.

A meal at Antequera de Oaxaca will leave you craving more.

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Mulitas and Much More

Taqueria Las Mulitas is one of those restaurants that we in SoCal take for granted and Chowhounds in places like Minneapolis can only dream about. Plus Sabor a Mexico.

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Foie Gras Ice Cream?

Delicieuse, Scoops, Milk, and Café Lucca offer inventive flavors.

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It’s a Chicago Pizza Showdown

In one corner is Zelo’s, a small but charming spot in Arcadia; in the other is Tony’s “Little Italy,” whose owner is from Sicily via Chicago.

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Flavor Saver

The Onion weighs in on Burger King’s animal welfare concessions.

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Don’t Forget the Tomato Soup

Is it Carl Jung’s theory of the collective unconscious at work that has so many publications trotting out articles on grilled cheese this week?

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Hot Coffee Meets Haute Couture

Cup Couture’s new Cupcoat is threatening to make drab java jackets yesterday’s news. Or is it?

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An Equal-Opportunity Food-Lover

Achewood, the wildly popular online comic, regularly references obscure cheeses and molecular gastronomy. So why did its creator decide to fill his first cookbook with recipes “for guys who have one pan and one electric burner”?

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A Whiff of Change for Asia’s Forbidden Fruit

The New York Times reports that a Thai government scientist has come up with a version of the usually rank durian fruit that smells as mild as a banana.

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Redeeming Fish and Chips

British food, long the subject of jokes and disparagement, has a new champion and its own day in the sun.

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The Colonel’s Got Competition

Great eats in Louisville, Kentucky.

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Sweet or Salty?

Black licorice can go both ways.

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