Billy Harris visits Chef Joey Campanero at Little Owl, where they make broiled halibut.
Short History of Frozen Desserts in America
Walk through a timeline of iconic frozen dessert moments in America's history.
Behind The Business: Richard Blais
Richard Blais talks to Chowhound about being a TV chef, restaurateur, parent, and cookbook author.
Quick Bites: Richard Blais
Check out restaurateur, Top Chef winner, and cookbook author Richard Blais's honest opinions on a variety of ingredients (like ramps, sea urchin, and bacon), see if you agree with where he sides on classic food debates like cake vs pie and milk vs dark chocolate, and find out which kitchen tool you can pick up for a lot cheaper at a pet store.
French Chocolate Macarons with Chocolate Ganache
No lie: macarons can be fairly finicky to make, in that they might spread into uneven shapes or form dark spots on their tops -- but even if they're not as beautiful as bakery specimens, they will still be delicious. The smooth chocolate ganache filling sandwiches the light, chewy-inside, delicately-crisp-outside chocolate macarons together, for a classic French dessert you shouldn't be afraid to try making.
What is avocado hand? Here's how to safely cut an avocado.