Sitting at Halls Chophouse in Greenville last night

by BobBigEater 1 month ago

Yes it is expensive but the service and bar menu vary fairly priced are awesome. I over heard a manager say that the...


krandy21784 commented 5 days ago

Table Talk with Cal Peternell of Chez Panisse and Author of A Recipe for Cooking

by The Chowhound Team 2 months ago

To continue celebrating 20 years of Chowhound, we’re hosting Cal Peternell on the 23rd edition of Table Talk. Ca...

Cal_Peternell commented 1 month ago

The Hidden Costs of Writing a Cookbook

by Caitlin McGrath 1 month ago

Why cookbooks can actually be money-losers for chefs courted by publishing houses. A pretty interesting look into the...


Blowfish commented 1 month ago

General Discussion Be the first to comment

Looking for a pastry school... École Gregoire Ferrandi or Le Cordon Bleu Paris?

by miah_d 2 months ago

Hello! I'm having a hard time choosing which of these pastry schools to apply to, considering both are pretty good. I...

Restaurants & Bars Be the first to comment

5200 Restaurant - Heritage House | Little River - Mendocino County

by Melanie Wong 3 months ago

Any updates on 5200 Restaurant at Heritage House in Little River? Star chef Maegan Loring started as executive chef a...

Chef Chandler

by Greg Crotty 12 years ago

Anyone remember Chef Chandler? In the eighties he held reign during dinner hours at Tim's Tavern in the South End. ...


pongman1 commented 5 months ago

It's about that time -- Chef Name Pronunciation Guide Update

by Baber 10 years ago

Some of you may be familiar with my "world-famous" chef pronunciation guide over at I just go...


Canducci commented 8 months ago

Table Talk with Sohui Kim Chef, Author & Owner of Insa and The Good Fork

by The Chowhound Team 10 months ago

We're excited to host Sohui Kim on our eleventh episode of Table Talk. Chef Sohui Kim was born in Seoul, Korea an...

Salty_LA commented 9 months ago

Table Talk with Lidia Bastianich Chef, Author, Owner of Felidia

by The Chowhound Team 1 year ago

We're delighted to host Lidia Bastianich on our tenth episode of Table Talk. Lidia is the chef/owner of four accl...


Michaelspont commented 12 months ago

Eating Like a Chef

by MrDoppio 1 year ago

I was wondering, does a chef have to like eating anything? When does personal preference make you not open-minded eno...


MikeG commented 1 year ago

Sad news - Debu Saha's Biryani House

by shampurj 10 years ago

For those of you who had his cooking at Debu Saha's Biryani House, he is no longer cooking there. The new guys kept t...

Debusaha commented 1 year ago

Restaurants & Bars Be the first to comment

Racha Bassoul

by CaptCrunch 1 year ago

Any news on Racha Bassoul? Has she disappeared? Does she work in a kitchen? In a traiteur? Is she a secret agent work...

Franco Agostino, where are you?

by Googs 8 years ago

Has anyone heard of him surfacing yet? After the odd, quick ending of Franco's I haven't been able to get wind of hi...


frshct commented 1 year ago

Debate: Can a Commercial Food Processor Replace Your Cook?

by ashleyg 1 year ago

Just curious to those who has experience with commercial food processors in their kitchens. Can it replace the work o...


ashleyg commented 1 year ago

Need help finding an old article from

by doona 1 year ago

Hey there. Wondering if anyone remembers an article from Eater New York: It had a graphic of a web, showing many fa...

doona commented 1 year ago

Food Media Be the first to comment

Mourning the passing of Sam Beall of Blackberry Farms

by LaLa 1 year ago

Sam was such a great guy.

Table Talk with Chef Zachary Golper of Bien Cuit

by The Chowhound Team 1 year ago

This is the second installment of Table Talk, and at this time, we want to welcome Chef Zachary Golper of Bien Cuit a...

The Chowhound Team commented 1 year ago

What happened to James Haller

by SteveB 11 years ago

We used to have lots of fun visiting the Blue Strawberry in Portsmouth, NH many years ago. We still use the Blue Stra...


dfrostnh commented 1 year ago