Articles RSS

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

Gilt-Free Cooking

CHOW interviews bad-boy chef Paul Liebrandt, recently let go from NYC's Gilt restaurant, now striking out on his own.

... Read More

Fried Chicken, Frozen Custard, and Barbecue

Great fried chicken in Raleigh, authentic frozen custard at the Raleigh Farmer’s Market, and barbecue in East Goldsboro with depth and complexity.

... Read More

Moktoberfest!

CHOW throws our version of Oktoberfest: Moktoberfest! All the great beers, but better food.

... Read More

Garbage Disposal Claims Pristine Image Sullied by Bloody Scene

Sort of sounds like a headline from The Onion, doesn’t it? But it’s not a joke.

... Read More

Food Magazines: Out with the Old?

Have old-school food rags like Gourmet and Food & Wine turned into over-commercialized cheerleaders for the luxe life? The eating readers debate at Chowhound.

... Read More

Viva Sous-Vide!

The controversial French practice of cooking vacuum-sealed food at low temperatures yields stellar results.

... Read More

Apple Fritters with Cointreau Chestnut Milkshake

Bistro 1689 is a nice, French-Californian place that serves things like yummy lamb chops and roast duck breast with roasted figs and spinach, says susancinsf. Entrees are in the $20 range. But the stand-out dish is one of the desserts–perfectly fried,

... Read More

In Park Slope, a Chicken Shwarma Sandwich Deconstructed

Miriam, the self-styled “modern Israeli” place in Park Slope, does something different with chicken shwarma. Grilled chicken strips are arrayed over a toasted pita and served with sauteed spinach, tahini, and amba (Iraqi mango chutney). ...

... Read More

Si-gol-jip Korean B. B. Q. Restaurant

Si-gol-jip is an unassuming, no-name place with a stellar kitchen, says Melanie Wong. Porthos agrees: the food is excellent, the best on El Camino. Stand outside and give it a sniff–the aromas are very inviting, always a good sign. Gool Jun (oyster

... Read More

Katsu-Hama Revisited: The Art of Fried Pork Cutlets

Katsu-Hama is serious about its katsu. The only restaurant in town to specialize in Japanese-style fried pork cutlets, they offer only a short menu dominated by katsu. They tout their high-quality meat, organic eggs, carefully selected frying oils, even b

... Read More

New Nightspot for Tea Totallers

Java junkies have always had their pick of the litter when it comes to round-the-clock access to their caffeine fix of choice. Now tea lovers can start sippin’ past midnight, too. ...

... Read More

Vegetarian Samosa Haven

If you notice that the flavors of most dishes at Samosa House (formerly Bharat Bazaar) really stand out from the competition, it’s probably because they roast their own spices. All these spices are also available for purchase in their store, says *shrenry

... Read More

Ideal Omelette Pan

The ideal omelette pan, says Ernie Diamond, is a French steel crepe pan sold by Williams-Sonoma. It’s about 8 inches in diameter and is just the right size for three eggs. ...

... Read More

Flat Iron Steak

Flat iron steaks are a cut relatively new to the consumer marketplace. They’re cut from the chuck blade, and named because their shape resembles the old-fashioned flat irons used before that newfangled electricity thing. They’re very tender, with robustly

... Read More

Huitlacoche

Huitlacoche is also called corn fungus or Mexican truffles. It sounds and looks disgusting; the kernels turn into bulbous grey lumps in the infected corn. But nevermind the fact that it looks like something went and died on your corn–it’s actually reall

... Read More

Mango Splitter

A mango splitter is a gadget that’s said to make fast work of slicing a mango, easily manuevering around the elongated mango pit, which can be a challenge with a knife. ...

... Read More

Balsamic Begone

Balsamic vinegar: flavor enhancer or pushy plate bully? Bloggers debate the merits of the must-have must.

... Read More

Food, Fat and Fall

Forbes.com’s slide show titled “Fall’s Most Fattening Foods” juxtaposes mouth-watering photos of autumn dishes with the consequences of eating them.

... Read More

Cook’s Country Snacks on a Leafy Green Basket of Crow

Cook’s Country magazine, the rustic cousin of Cook’s Illustrated, has done the equivalent of publishing a gushing profile of the amazing new luxury ship Titanic —on April 16, 1912.

... Read More

Obit: R. W. “Johnny” Apple Jr.

A tribute to famed political reporter and food and travel writer R. W. “Johnny” Apple Jr., who has died at the age of 71.

... Read More

Will I Get Trichinosis from Eating Undercooked Pork?

Relax, it's a rare condition.

... Read More