Chinese food (my so’s parents are originally from China, now live in Taipei, and know good Chinese food better than most — of course, I’m biased since they’ve been honing my Chinese food tastes for the...

Well, we finally got back to the International Food Warehouse (of What Jim Had for Dinner Fame). We had gone there a few times 5-6 years ago, before the fire. It’s certainly newer and cleaner than before. My wife seems to...

was a new one for me, interesting flavors and verrrry green. Goi cuon not served with bun or that yummy VN herb, nor cut into bite-sized pieces, tsk tsk tsk. Banh hoi w/bbq pork & shrimp was good, but not great. Cantina Panaderia...

't eat it, it is better to eat it only once a year, but eat it right." Or words to that effect.

to be the bargain of the year. $4.99 at Barons in San Diego. It’s got a lovely mouth feel and some residual sugar. The sweetness of the wine is a great counterpoint to the heat of the food. Someone else (Ed?) brought the...

Yup, greater metro Berkley...I’m a little North of the lamented Baker’s. Great idea for both...I had a super birthday dinner at CT years ago, still have the “I eat my roadkill” bumper sticker on my van.

tlacoyos... though at one point they had a couple of Oaxacan specialties, IIRC. No idea if they still do as I haven’t been in years...

Hi folks, I am new to this site and have been browsing through and appreciate all the good information that everyone has posted. I am traveling to Montreal with my fiancé Aug. 30-Sept. 4. So far I have a reservation at Brunoise...

I am going to be completely honest (and probably lose some serious Chowhound cred in the process). I am very new to this site. I do not know what the expectations are from my fellow SF diners. They seem to mention a lot of higher...

's (new menu) and Ruby Tuesday are quite acceptable in a pinch.

Valentine’s Day is apparently the second-most loathed night of the year for restaurant waitstaffs (after Mother’s Day, though apparently the Eve of V-Day is nearly as bad: see the hilarious Waiter Rant blog’s...

I agree to use a dry salted cast iron pan. I have been using the following method from Craig Claybourne for many years. Sprinkle salt (nowadays kosher) into a dry pan and heat on high until the salt starts to brown, place steak...

On last year's The Next Food Network Star (yes, I tuned in every week, although I wanted Reggie, not annoying Guy who now hosts a second show, this one abt diners and dives!) they kept pumping that...

That’s a great suggestion. Laura D.: as someone who is similar to your co-worker and is more about the cake than the frosting, I’d resist the temptation to put frosting or filling on the pound cake to “dress it...

feel like its my job to provide the best food for my family for the lowest price. It’s a job I take very seriously!!! I feel horribly guilty watching my 2 year old eat anything partially hydrogenated!