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

Like a Hot Business Card Through Butter

Some of us use our business cards for hobnobbery, but Steve Wozniak uses his for steak noshery.

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What a Croc!

Mario Batali is called on the (red) carpet for his schlubby choice in footwear.

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A Bushel and a Peck

It’s apple season, and over at Slate, the magazine’s usually spot-on financial writer Daniel Gross has turned in a controversial (!) piece slamming U-pick apple farms.

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Silence of the Lambs

The New Republic shows how killing 125 sheep at a Vermont family dairy didn’t save the nation from mad-cow disease.

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Russian Thai?

There’s a handwritten sign in the window that says “Still Thai Food,” but this Thai place has clearly been bought by Russians–with awesome results, says mcchowhound. In addition to the Thai stuff, the menu offers “Russian favorites”...

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Sesame Sirens

You know those sesame ball things? That are, like, a thin shell of dough filled with lotus seed paste, rolled in sesame seeds and deep fried? TC Pastry has an outstanding version of those, says gordon wing. ...

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Imperial Palace’s Cantonese Riches and Other Flushing Tips

At Imperial Palace, arrive early or expect a wait. This Cantonese seafood house draws throngs even on weeknights for its signature Dungeness crab or lobster, steamed and served over sticky rice that’s put gloriously over the top by savory seafood juices.

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Safran: Assured Vietnamese Newcomer in Chelsea

Safran brings something unusual and welcome to Chelsea: decent Asian food. This stylish two-month-old restaurant serves slightly dressed-up Vietnamese dishes with a few Western accents and presentations–and avoids the common pitfall of over-sweetening f

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Menu Note: Beef Stew Pho

Valleyites love the classic Vietnamese beef noodle soup at Pho 999, but if you haven’t tried the beef stew pho, says Hypnotic23, you’re in for a treat–flavorful chunks of beef with carrots, a great broth and of course those noodles. ...

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Taco Flights of Fancy

Iguanas Ranas makes a great taco, especially when the owner lets his imagination do the cooking, says RoachCoach. Like the jalapeno taco: a large pepper (spicy-making seeds removed) stuffed with carne asada and raisins, then grilled and wrapped in excel

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Baked Apples

Baked apples are delicious for dessert or breakfast. p.j. notes that they’re a great way to use up slightly bruised or tired apples that are no longer appealing for just plain eating. To prep apples for baking, carve out the core, from the stem end down

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Don’t Trim That Turkey’s Tail

The triangular flap of skin on the butt end of a turkey, which is the stub of the tail, should absolutely, definitely be left intact before the bird goes in the oven to roast, concur hounds. This bit roasts up crisp and fatty, and is highly prized by many

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Super Secret Maltier Asian Ovaltine

Buying Ovaltine won’t get you a secret decoder ring anymore, but it’s an old favorite for many, who still drink it and prepare it for their kids. It has a malty flavor and some added vitamins, and no fat or cholesterol. ...

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Sous Vide

The term “sous vide” is French for “in a vacuum”. This is a technique that involves cooking foods under pressure in vacuum sealed plastic packages (a.k.a. cryovac packages) at low temperatures, for a very long time. Sous vide cooking concentrates flavor,

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Strategic Guest Ejection

How should we signal that it's time for guests to depart-- short of changing into our pajamas?

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New Blog, Bad Blood

Food writer Michael Ruhlman’s new blog gets vicious right out of the gate, bashing fellow journo-cum-blogger Regina Schrambling of Gastropoda. Reprisals ensue.

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She Blinded Me with Liquor!

_Wired_ is helping us bridge the gap between drinking insane, scientifically cutting-edge drinks at expensive urban bars, and drinking insane, scientifically cutting-edge drinks at home.

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Is Nigella a Feast?

Nigella is gorgeous, her food makes you want to lick the TV, and she uses charmingly British phrases like “bung it in.”

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Make Your Buzz Last Longer

CHOW tests wine-preservation systems to see if they really help save an opened bottle.

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Marcus Samuelsson’s Excellent Adventure

Fodor’s has an engaging Q&A with Chef Marcus Samuelsson of Aquavit. Born in Ethiopia and raised in Sweden, he’s used his cred to mount a nation-hopping culinary tour of Africa.

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Beyond Salt and Pepper

From Worcestershire sauce to paprika, here are ten ingredients that will boost flavor in your cooking.

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