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

Is Biodynamics the New Organic?

Animal skulls as compost aside, the goal of biodynamics with wine is to have a vineyard that naturally deters pests and combats disease through its own strength and diverse ecosystem. READ MORE

How to Prepare for the Meal of Your Life

How to Prepare for the Meal of Your Life

Six months ago you nabbed a reservation at the hottest restaurant in town. Now the meal of your life is two days away. You have to be prepared. You have to be psyched. You have to make the most of it. But how? READ MORE

Don’t Get Your Mother Angry

A cross between sourdough starter and the living, breathing terror of a horror film, mother is both a thing of gelatinous, gastronomic beauty and really repulsive. READ MORE

If You Ate 11.3 Pounds of Food, Would You Gain 11.3 Pounds in Weight?

If You Ate 11.3 Pounds of Food, Would You Gain 11.3 Pounds in Weight?

What you need to know before attempting 24 Big Macs in a row. READ MORE

You Can Get a Bad Meal in Rome

You Can Get a Bad Meal in Rome

Here's what we're looking for: charm, authenticity, local ingredients, moderate prices. And while most Roman restaurants look perfect from the outside, watch out for these telltale signs. READ MORE

Ribera’s the New Red

Ribera’s the New Red

While Rioja still commands respect among the retired, and Priorat makes wines that only rock stars can afford, Ribera del Duero is fast becoming the new darling of Spain’s red wine world. READ MORE

How to Judge Ice Cream

How to Judge Ice Cream

Jon Snyder, founder of New York's acclaimed Il Laboratorio del Gelato (and creator of the original Ciao Bella gelato), explains how he eats a pint of ice cream. READ MORE

How to Fry Latkes Without Smelling Up the Kitchen

The problem? The smell of frying oil clings to your kitchen the way Grandma clings to her gefilte fish. The solution: Cook your latkes outside on the gas grill. READ MORE

When It Rots, Eat It

Psychiatrist Dr. G. Clotaire Rapaille cracks the code of our "reptilian" brain to create products that appeal to various cultures. READ MORE

Wok on the Wild Side

Wok on the Wild Side

What makes food great is the same thing that makes relationships great: heat. Like bonfires, fireworks, and women spraying their hair while smoking, wokkery is a spectator sport. READ MORE