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ABOUT

CHOW is a new kind of food media. Not only is our subject matter different—about the parties you really want to throw, the meals you really want to eat, the gear you really want to have—but we deliver it to you in audio, video, and everything else the Web's got to offer. Come to us for recipes, instruction, news, entertainment, discussion, and advice. And come often—we update the site daily.

  • EDITORIAL
  • Jane Goldman
    Editor in Chief
  • Davina Baum
    Managing Editor
  • Lessley Anderson
    Senior Editor
  • Deborah Lewis
    Copy Chief
  • Roxanne Webber
    Associate Editor
  • VIDEO
  • Meredith Arthur
    Video Producer
  • Eric Slatkin
    Associate Multimedia Producer
  • Blake Smith
    Assistant Video Editor
  • FOOD
  • Amy Wisniewski
    Associate Food Editor
  • Christine Yue Gallary
    Kitchen Editorial Assistant
  • DESIGN
  • Jeremy LaCroix
    Creative Director
  • Jackson Puff
    Designer
  • Chris Rochelle
    Photographer
  • CHOWHOUND
  • Jacquilynne Schlesier
    Community Manager
  • Jim Leff
    Chowhound-at-Large
  • PRODUCT MANAGEMENT
  • Justine Reese
    Senior Product Manager
  • ENGINEERING/WEB DEVELOPMENT
  • Jonah Schwartz
    Engineering Manager
  • Matthew Jaynes
    Senior Software Engineer
  • Bart Hazer
    Senior Software Engineer
  • Eric Anderson
    Senior Software Engineer
  • Liam K Christopher
    Senior Software Engineer
  • Yu Guo
    Software Engineer
  • Chris Sanborn
    Senior Web Developer
  • Marissa Marquez
    Web Developer
  • Michael Downey
    Web Developer
  • Charles Lawrence
    Web Developer

AWARDS AND RECOGNITION

2009 Awards and Nominations
2008 Awards and Nominations
2007 Awards and Nominations

RECENT PRESS

2009 Press
  • Best Food Writing 2009 (November 2009)
  • "The tenth anniversary of this classic anthology is a feast of the finest culinary prose from the past year's books, magazines, newspapers, newsletters, and Web sites. ... Lessley Anderson takes a closer look at the purists and popularizers behind the growing raw foods movement in 'The Raw Deal.'"
  • Cleveland Plain Dealer (March 6, 2009)
  • "Chowhound.com Message Boards Are Full of Tips for Delicious Dining Worldwide"
  • "How, you might reasonably ask, did I know about a suburban, family-oriented Louisiana seafood house? It's not in the tour books, and I'd only been to Louisiana once, 20 years ago. But I use Chowhound. More precisely, www.chowhound.com, a food- and restaurant-lover's online guide that's one of my most treasured travel resources."
  • CBS: The Early Show (January 21, 2009)
  • "Helping Out Of Work Friends"
  • "Etiquette expert Helena Echlin from Chow.com offers Julie Chen polite ways to socialize with friends in need, especially those who've lost their jobs."
  • Rachael Ray (January 5, 2009)
  • "Solving New Etiquette Dilemmas"
  • "Chow.com etiquette expert Helena Echlin ... 'help[s] people become even better at being a guest or being a host.'"
2008 Press
  • Rachael Ray (November 25, 2008)
  • "Rach to the Rescue & an Oven Giveaway"
  • "Alex Boylan and the Rach to the Rescue RV pull up with Aida Mollenkamp, Food Editor of Chow.com, to show Bonnie how to make the perfect homemade [Thanksgiving] dinner that all of her family can be thankful for."
  • PC World (October 1, 2008)
  • "10 Great Sites for Local Content and Mobile Devices"
  • "My foodie friends say [Chowhound] is the place to go to dig up great restaurants, recipes, cooking and dining stories and blogs, and good discussions about food and drink."
  • Examiner.com (October 1, 2008)
  • "Ten Best Alternatives to the Food Network"
  • "If you're looking for how-to videos, imaginative recipes, and lively discussion, Chow.com is the place to go."
  • ABC News (August 21, 2008)
  • "Chow.com Serves Good Eats"
  • "The foodie Web site delivers recipes, cooking tips and restaurant reviews."
  • The Sydney Morning Herald (July 31, 2008)
  • "Navigating Modern Manners"
  • "The modern debate over how we should behave has become a whole lot feistier than it used to be. Just ask Helena Echlin, who pens the 'Table Manners' column on cult foodie website Chowhound.com."
  • CBS: The Early Show (July 30, 2008)
  • "'Ask Aida' -- About Eggs!"
  • "Chow.com's Aida Mollenkamp Answers Questions, Shares Recipes; Her Food Network Show Debuts This Weekend"
2007 Press
  • Rachael Ray (December 21, 2007)
  • "Lara's Surprising Dish"
  • "'Is that me on a cookie?' Rachael asks. Lara had it made at Chow.com where you can get cutouts of your favorite celebrities to make your own unique gingerbread cookies."
  • New York Times Magazine (November 25, 2007)
  • "In Defense of Lurking"
  • "The elegantly organized Chowhound, 'for those who live to eat,' puts Zagat to shame, engaging voluble gourmands from all across the country — at length. Try the 'What’s my craving?' feature. Corned beef, red velvet cake, Atomic Fireballs: read till you're stuffed."
  • Stuff (November 12, 2007)
  • "Foodie Websites Offer Entree into Exotic"
  • CHOW reaches New Zealand! This piece about destination sites for gourmets extensively quotes CHOW Editor in Chief Jane Goldman.
  • Travel + Leisure (September 2007)
  • "T+L's Top 25 Travel Websites"
  • "An obsessive community of feisty people around the world share secret finds. The site features interviews with experts, videos of local culinary customs (watch how to tie pancetta), and blogs such as the newly launched Tasting Notes."
  • Time Magazine (July 2007)
  • "50 Best Websites 2007"
  • "This hip food site, owned by CNET, serves its content like a five-course multimedia meal, with audio and video, photos, blogs and boards."
  • NPR: Morning Edition (April 18, 2007)
  • "Bloggers Debate Code of Conduct"
  • "The Web and the blogosphere can get plenty nasty. But blogger Kathy Sierra's call for a code of conduct was greeted by a torrent of posts threatening her with violence. Now some of the Web's leading voices are pushing for more civil behavior." Chowhound Community Manager Jacquilynne Schlesier weighs in on the debate.
  • The Independent (February 17-23, 2007)
  • "The 50 Best Food Websites" (not available online)
  • "Too many cookery sites are stuffed with opinion, but lacking in style. Not this one. 'The moribund chowhound.com has been reborn and is now a must-visit site with how-to videos, forums, blogs, articles and features,' advises Andy. Within its smartly designed pages you'll find everything from how to care for cast-iron pans to a foodie Q&A with Franz Ferdinand's Alex Kapranos and a discussion of how polite it is to eat from someone else's plate (not at all)."
  • Marie Claire (February 2007)
  • One of "Five Hot Spots to Surf This Month"
  • "CHOW.com: This online reincarnation of the now-defunct culinary mag serves up a buffet of inventive recipes, need-to-know etiquette, and food news. Link to companion site chowhound.com, where food enthusiasts exchange recipes and restaurant reviews."
  • New York Post (January 9, 2007)
  • "Surf's Up: The Sites You Can't Leave Home Without"
  • "TASTIEST FOOD SITE"
  • "Chowhound was always the refuge of the traveling foodie, and this year not only did it undergo an enormous, sensible redesign, it paired up with the defunct-but-worthy Chow magazine to become part of Chow.com, our favorite portal anywhere, with food blogs, food travel articles, plain old food articles for when we aren't going anywhere, and more treats. Hopefully this inspires last year's winner in this category - Roadfood.com - to juice things up a little."
2006 Press
  • New York Times (August 16, 2006)
  • "A Food Web Site, Spiced with Attitude" (registration required)
  • "HIPNESS is rarely a prime ingredient in the most popular Web sites devoted to food and drink. Chow.com, a new food Web site that begins its rollout next week, hopes to inject that sensibility into its smorgasbord of recipes, restaurant reviews, party hints, video tutorials and coverage of the marketing and culture of food."

We've got lots of it, and lots of ways to get it, whether you want it old-school from a browser or prefer content to come to you via Twitter, newsletters, mobile, RSS, or whatever else they come up with next.

  • Follow CHOW:
  • Twitter
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  • YouTube
  • RSS

Recipes

Recipes are really the heart of CHOW, and where we think you'll find plenty of ideas for meals. Our recipes are a mix of content: Some of them we've developed right here in our test kitchen. Others have been handpicked and licensed from some of our favorite cookbooks; consider them "CHOW approved."

Videos

Our video player requires Adobe Flash Player 8. No separate player is needed; the video should play right in your browser. You can also watch our videos on our YouTube channel.

Stories and Blogs

CHOW's stories are organized into categories. Some are recurring columns, like Table Manners and The Juice. You'll also find projects for stuff you've always wanted to make (jerky! bagels!) and menus for occasions from Mother's Day to Derby Day. Our blog covers things we really, really like (or we think are really, really weird).

Comments

Registered users can comment on all recipes and stories. You must be logged in to comment.

Chowhound

Where everything and anything about food, restaurants, drinks, cooking, and eating is discussed. You can lurk, but the experience is better if you register and jump into a conversation (maybe peruse the posting etiquette first). The discussions are broken up into regional and topical boards, and within each board are thousands of threads. How can you do such a massive, comprehensive, passionate community justice in a brief blurb? Just experience it.

Digest

If you just want quick hits of what's happening on Chowhound, we've boiled it down for you. The Digest features highlights from the boards, broken down by region or home cooking, and you can read it on the site or get it in your in-box (sign up for newsletters under myCHOW).

Member Recipes and Hacks

Thousands of users have published their own recipes on CHOW (you can see all of them here). And you can too. Fill in all the fields on the upload form, hit Publish, and your recipe will be live, ready for you to send to friends, post to the Home Cooking board for feedback (or gloating), or just refer to later. You can always find the recipes you've uploaded in the Favorites section of myCHOW. You can also "hack" many of the recipes on our site—meaning tweak/adapt them. The changes you make will be saved as a new version of the recipe, with your name on it.

The editorial content of CHOW is determined entirely by our staff. People sometimes send us products out of the blue; we review them if we like them, and if we don't we'll say that too.

On the Chowhound boards we moderate out anything that has the whiff of self-interest. There is no pay-for-play. For more about Chowhound policies, please see the posting etiquette.

Sign up to experience all that CHOW has to offer. Membership is free and allows you to contribute to Chowhound; publish your own recipes; make lists; post comments to blogs, recipes, and stories; and manage your myCHOW page. When you sign up with a username, email address, and password, we'll send you an email (if you don't see it, check your junk mail!); just click the link in the email to confirm, and you're in.

If you already have an account but have forgotten your password, click on Forgot Your Password? from the sign-in page and one will be emailed to you. If you have trouble, send an email to moderators@chowhound.com from the email address that you used to register. Include your username (but not your password!) in the email. We'll try to help.

Settings

Your email address and password can be modified in the Settings tab of your myCHOW page.

Profile

Tell other CHOW readers all about you by clicking on the Edit buttons in the Profile section along the right-hand column of the page and adding information. Any comments you make on Chowhound or on recipes and stories will be saved in your Activity page. Your Reading List shows posts from people you're reading; add or remove people from your Reading List by going to their profile page and clicking the appropriate link on the right.

Newsletters

You can sign up for any or all of the newsletters we offer through the Newsletters tab of myCHOW. Recipe of the Day is our featured recipe; think of it as inspiration for tonight's dinner, or tuck it away for the future. The Digest newsletters are a distillation of what the Chowhounds are talking about on some of the regional boards (we will roll out more!) and the Home Cooking/General Topics boards. And CHOW Announcements are intermittent mailings from our marketing partners or from us.

Favorites

When you click "Favorite Topic!!" or "Save to myCHOW" on recipes, Chowhound threads, or stories, the item will be saved as a quick link in your Favorites page.

Help

Have further questions? Visit the Site Talk message board or read our posting etiquette.


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