Insights, tips, and restaurant reports from CHOW editors and Chowhound.
It used to be that mezcal was thought of as a poor man's tequila. No more. Great mezcal is now being imported into the United States. READ MORE
We decided to put our nose to the grind and find the best peppermills out there. READ MORE
Verjus is the pressed, unfermented juice of unripe wine grapes, first used in the sixteenth century. READ MORE
Where to get the best, and how to use them. READ MORE
Turns out that the hills of England's southeast produces great bubbly, too. READ MORE
Details magazine posted a hysterical slide show interspersing certain Food Network personalities with porn stars, who all seem to be in the throes of extreme ecstacy. Avid FN watchers won’t necessarily be fooled by all of these images, but the ones that do trip you up aren’t surprising.
The blog at the National Journal calls it “barely suitable for a family publication,” which is incentive enough to click on through to the other side.
I echo Gawker’s relief that “hankfully, Mario Batali kept his clothes on,” but associating Alton Brown with an orgasm face has me gouging out my mind’s eye.
Who could fault Michelle, at Accidental Scientist, for innocently assuming she could put together a summer gooseberry tart in under an hour? Sure, it’s a Martha Stewart recipe, but it’s a gooseberry tart, for crying out loud —no kitchen torch needed, no sheets of edible gold leaf, no honey lavender ice cream for which you must first cultivate your own honeybees. How hard could it be?
Want to guess how many hours it took before Michelle emerged from the kitchen?
Sometimes a little Martha is not a good thing.
Can there be anything better than a plate of tomatoes and fresh mozzarella di bufala dressed with a good olive oil? Maybe. READ MORE
We sample and rank mail-order brownies, then give you a recipe for the "perfect" brownie. READ MORE
Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook's eyeglasses. READ MORE