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Insights, tips, and restaurant reports from CHOW editors and Chowhound.

10 Bruschetta Toppings That Are Better Than Avocado Toast

The best and easiest summer appetizer around, bruschetta can highlight any summer produce. READ MORE

13 Over-the-Top Ways to Eat Ice Cream

Forget fancy scoop shops – with a few creative add-ins, you can replicate the craziest, most flavorful pints right at home. READ MORE

How to Make Perfectly Chewy Chocolate Chip Cookies

Everyone loves chocolate chip cookies, of course. But we all have an idea of the perfect version – yours might be crunchy and studded with dark chocolate or soft and chewy with creamy milk chocolate chunks. READ MORE

The Basics: How to Make Perfect Oven Fries

From the store to the kitchen to the table: We outline the steps that get you from something raw to something cooked using simple ingredients, free of measurements and complicated techniques—in this case, for the best oven fries you'll ever swab in ketchup. READ MORE

11 Tips for Making Our Favorite Summer Sweets

Summer fruit is flooding the farmers’ markets, so its time to get your baking on. READ MORE

The 9 Essential Recipes for College Cooking

Cooking in a college apartment can be a challenge, if only because the battered Ikea hand-offs your parents sent you to school with to cook in wouldn’t necessarily turn out perfect results even if Gordon Ramsey were the man behind the weak electric range of your rental. These 9 recipes will, however, set you in good stead with roommates and friends, and provide at least a baseline of calories for getting through. READ MORE

Beyond Ramen: 9 Japanese Noodle Recipes to Know Right Now

The ramen craze of the last few years has certainly accomplished a lot. Not only has it shown America that ramen is way more than just some brittle stuff with a spice packet in a styrofoam cup, it has also opened up a corner of Japanese gastronomy that was barely known on these shores before. READ MORE

Make Pesto Tonight, Cook These 6 Recipes All Week

It takes less than 10 minutes to whack together a great pesto in the food processor. Fresh basil leaves, a few spoonfuls of toasted pine nuts, garlic, salt, and extra-virgin olive oil, plus—crucially!—really good-quality Parmigiano-Reggiano cheese. Take advantage of summer’s last bumper crop of fresh basil by making three or four times our basic recipe, then reap the dividend via these 6 pesto-lavished recipes. Oh, and any pesto you’re not going to use in the next few days, freeze for up to a month. READ MORE

Not Just for Sandwiches: 9 Things That are Even Better With Mayo

There’s a well-known moment in the film Pulp Fiction where Vincent says to Jules, “You know what they put on French fries in Holland instead of ketchup? Mayonnaise.” Hearing that line, mayo suddenly becomes strange, giving Americans reason to ask why the rest of the world is obsessed with the gloopy, white goop in ways that we simply can’t understand. READ MORE

11 Swordfish Recipes to Savor All Week Long

Swordfish is the chicken of the fish world: Meaty, easy to cook, and a perfect blank canvas. It’s mild enough to take on any flavor from Mediterranean to Caribbean. READ MORE