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

But How Does It Taste with Tang?

The space race is on! Again! Rather than worrying about who will be the first in space, it’s now all about who will be the first to replace freeze-dried ice cream with celebrity-cheffed food.

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Will Dagoba Get Hershified?

The eco-conscious chocolate company Dagoba was acquired last week by Hershey, becoming the fourth artisan chocolatier to be bought by a cocoa behemoth in the last two years. The move has caused a stir in the candy-blogging world.

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Joya de Ceren

Joya de Ceren is a little Salvadoran market and restaurant, connected with the family that operates the excellent El Tazumal. They make their own Salvadoran chorizo, and the restaurant features dishes often seen at El Tazumal, such as sopa de chipilin. *r

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Zaitooni: Fresh Lebanese Flavors in Red Bank, NJ

Just one report on Zaitooni, a new Lebanese deli in Red Bank, but it promises great things. taste test says hummus, tabbouleh, kibbeh, stewed beans, and meat, cheese or spinach pies are all fresh and delicious. ...

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Really Good Hippie Food

Typical hippie cuisine is heavy on bulgur and low on flavor. The guiding principals seem to be ethical rather than aesthetic, and the result tends to be a sort of vegan, organic, fair-trade plate of barely-edible crap. Not so with Feel Real Caf

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At Falai, Eye-Opening Profiteroles for Profiterole Skeptics

Those unmoved by profiteroles–and it takes all kinds–find them too often messy and cloyingly sweet. If that’s you, try the ones at Falai. “What a revelation!” swoons hardcore. “Small, simple, beautiful balance and textures…just incredible.” ...

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Good for Goat

Excellent goat stew can be had at Mi Rak, says badseed, who tried the first item on the menu–there are several other goat dishes, but the menu is only in Korean. Stew is milder than at Chin Ko Gae, another goat-stew specialist. ...

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Yakitori – Breaking It Down

Before we get to yakitori, a brief etymology lesson, grace of cls: yaki–grilled teppan–iron plate kushi–skewer niku–meat tori–bird So we have yakiniku, yakitori, teppanyaki, and so on. ...

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Rock Shrimp

Rock shrimp are a particularly delectable shellfish, with shells much thicker than ordinary shrimp, but with a delicious lobster flavor and great texture to make up for it. They can be boiled, steamed, or fried, saut

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Korean Food Translation Guide

This primer, from our collected wisdom, will get you started: Bap: cooked rice, the main course. Panchan: the many tiny pickled dishes that accompany the meal. Kimchi: the central panchan, ferme

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Where Does the Thermometer Go in My Bird?

When using an instant-read or probe thermometer to check for doneness when you’re roasting a chicken or turkey, it’s important that the thermometer not touch bone. Bone will give you a false reading. ...

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Jerusalem Artichokes: Not Israeli, Not an Artichoke, but Good Eating

Jerusalem artichokes, also called sunchokes, are the mild-flavored root of a particular type of sunflower. They’re crunchy and good raw in salads, sliced very thin or grated. They’re also good roasted or mashed in combination with other root veggies like

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Thanksgiving, Southern Style

All the good stuff, plus how to fry a turkey without burning down the house.

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Just One Instrument in the Orchestra

Tagging in at what may be the tail end of the umami craze, this quarter’s edition of The Art of Eating presents “A Taste by Any Other Name.”

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I Heart Chattanooga

Energized from yesterday’s change of heart, I kicked into high gear. Today was quite a ride. I can’t believe I did all the following in one day … but I did. It’s a testament to the chowconnaissance strategy of taking only tiny bites, painful though it i

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Great Moments in Beef

From cave paintings to burgers, beef has long been a part of human history.

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Deep in the Heart of Texas

Don’t mess with Texas—not when their state fair’s just figured out a way to deep-fry Coca-Cola.

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Great Grater, and Now Greater Graters

Microplane changed cheese graters forever. It just keeps getting better.

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The Sweet Fruits of a Bitter Divorce

As if trying to atone for running hardcore food porn, the October Gourmet also ran a thoughtful piece on the split between Taiwanese and mainland Chinese cuisine.

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Flat-Out Fabulous: Pancakes at Stamford’s Lakeside Diner

At Lakeside Diner, the pancakes are so good you may not even want syrup. “I think I’m in love,” sighs adamclyde, whose object of desire is eggy, slightly tangy, more savory than sweet, and most surely made in-house from a real recipe, not from Acme Food

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Prime Smoked Meats: A New Bacon Contender

Prime Smoked Meats makes a delicious, well-marbled bacon, says Curtis. Its flavors are well-balanced, with a nice smoke and sweetness, and it’s meaty, well-cured, and sliced thick. Some area butchers sell it, including Dan-R Meats, for about $4.99 a pou

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