Insights, tips, and restaurant reports from CHOW editors and Chowhound.
Entertain in an instant with these 12 staples. READ MORE
We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it. READ MORE
To chill a bottle fast --15 minutes tops --place it up to its neck in a bucket of water and ice (plain ice alone doesn't work as well). READ MORE
Brown butter has many uses; make it a part of your repertoire. READ MORE
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.