How to Transform Leftover Cranberry Sauce into a Cocktail
CHOW.com's Roxanne Webber shows you how to use up leftover cranberry sauce in a delicious cocktail recipe that's especially enjoyable after all the hard work of pulling together Thanksgiving dinner.
The Best Cheap Wine
Robert Camuto declares French Beaujolais the champion.
In Chicago, West is Best
Although steakhouses, deep-dish pizza, and Chicago-style hot dogs stereotypically characterize the Windy City’s dining scene, Chicago has much more to offer than these iconic dishes. Push beyond the clichéd tourist traps of Navy Pier and Michigan Avenue with Chowhound's recommendations, which will make you fall in love with Chicago's thriving dining scene by sharing some of the most memorable meals and exciting destinations that may not yet be on your restaurant radar.
The Best Way to Brine
The topic of brining meat or poultry stirs up a lot of debate: Should you wet- or dry-brine? How long should you brine? Does brining even do anything? So in this episode of MDRN KTCHN, host Scott Heimendinger explains the science behind brining, and delivers the verdict on the best way to do it. For the full recipe, click here. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!
CHOW Tour Austin: Best Barbecue
If you go to Texas to document food, you'd better get your hands on as much barbecued brisket as possible. That was our guiding principle at least. We scoped out two versions of barbecue in and around Austin: Franklin Barbecue, which is manned by barbecue whiz kids who currently smoke and serve naturally raised meats out of three trailers in a parking lot, and the deeply historical Louie Mueller, just outside of Austin in Taylor, Texas, where they've been doing stuff the same way at this location since 1959. Here's a look at Texas beef, dry rub, and lots of smoke.
3421 N. I-35, Austin
Louie Mueller Barbecue
206 W. Second Street, Taylor