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what other food sites do you frequent?

I hop among several all the time. Each has plus/minus aspects. Two of the ones I USED to go to have dropped their forums and have gone to facebook?!? Not a big FB user at all, and what's there seems to be a mish-mash of stuff.

Where to you go, other than here?

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  1. What are the ones you "hop among"?

    2 Replies
    1. re: c oliver

      Seriouseats.com & food.com are places that have recently done away with forums.

    2. None. I used to hang on Epicurious years ago, but haven't hit that one in eons.

      During an enforced hiatus from Chowhound (how's that for a euphemism...?) I looked and couldn't find any where the conversations are as good as they are here.

      Most of the others are either utter free-for-alls, so tightly modded that they're purely academic, or they're high-falutin' folks who are wayyy to impressed with their own abilities to buy the most expensive stuff out there (OMG you mean she put storebought ITALIAN olive oil on her PAELLA? WTF? My 6-year-old knows that you should use organic cold-pressed from a hand-turned stone!!)

        1. re: phatchris

          I read SE but do they have a forum for questions, etc.?

        2. Lthforum.com, which is an excellent source for Chicago area restaurant and food-related info. (I just lurk there but there are many Chicago hounds who also post on lth, generally under the same screen names.)

          1. eGullet, Cook's Issues, gardenweb.

            2 Replies
            1. re: kaleokahu

              Had never heard of Cook's Issues. Gee, thanks, I just spent over an hour there. Found it hilarious, since I'm not a scientist. Fun site, though, especially if Sheldon & friends were 'hounds.

              1. re: kaleokahu

                Oh wow, I'd completely forgotten about cookingissues.com. I remember reading their site for a while to follow the 'how to clarify lime juice' saga.


                And the update on it:


                I've put them back into my bookmarks.

                1. re: JMF

                  and Cooking Issues, but since Dave doesn't add much content nowadays I just check in occasionally.

                2. I wondered where mamachef and huiray had gone to.
                  I haven't seen anything with a format that is as easy to use as CH.

                  1 Reply
                  1. re: kitchengardengal

                    Not sure about mamachef (who I miss dearly) but huiray has been a very active member of eGullet since 2012. I enjoy his posts immensely.

                  2. • Epicurious - mainly for their library of classic recipes.

                    • Serious Eats - mainly for their taste tests (though I'm sometimes put off by their obvious need to constantly create content, as some of it comes across as time-wasting filler).

                    • eGullet - where I feel like a fly on the wall amongst those who have far more knowledge and experience around food and cooking than I do. I consider myself more of a spectator there than anything else, and I'm okay with that. When I first attempted to create Char Siu at home, I learned more about it from eGullet than anywhere else by a long stretch.

                    • Pioneer Woman - although I'm beginning to associate her style of cooking akin to Paula Deen for ranch hands. My experience with her Potatoes au Gratin recipe I documented in another thread, which has made me somewhat wary of her respect for ingredients. I still like her visuals and some of her ideas, but don't have a single 'favorite' recipe from her site, despite all of the gushing her fans make over her every move.

                    • My Kitchen Snippets - hands down one of my favorite food-related websites. The author doesn't have the pressure to churn out content, and I've learned an enormous amount about Asian cooking from her posts and links she's provided when using someone else's recipe or idea as a starting point. Her recipe for Crab Legs in Black Pepper Sauce from 2007 has become a staple in my repertoire, even though I use it for chicken:


                    I know that with a chicken breast, a bundle of green onions, and the staples in my fridge and cupboards, I can have a restaurant-quality meal on my plate with very little effort and in record time.

                    • Market Manila - simply because I'm interested in the author's non-traditional way of presenting a food blog and the content, although I freely admit to having never once prepared any recipe he's published, that I recall.

                    • Feeding America: The Historic American Cookbook Project at http://digital.lib.msu.edu/projects/c...
                    I find their growing collection of digitized historic cookbooks fascinating.

                    5 Replies
                    1. re: RelishPDX

                      oh cool. I love looking at old cookbooks! I was in awe when, at a funky old used-book store in the UK, the owner unlocked a case and handed me a cookery book from the 17th century. I was almost afraid to touch it...and would have been overjoyed to just sit in a chair and page through the thing all afternoon (unfortunately, we had a prior commitment....)

                      1. re: sunshine842

                        You can search the Library of Congress, too, that I'd forgotten about:


                        You can search for various terms, like "cookbook" or "cooking" and find some marvelous things. I downloaded "A Kentucky Woman's Handy Cook Book" from 1912 just for the spaghetti recipe on page 52:

                        “Take about half a box of Italian spaghetti; break in small pieces and drop into boiling, salted water; boil twenty minutes. Dash in a little cold water and let stand for a few minutes to swell; drain. Turn into a double boiler the contents of one can of Campbell’s tomato soup, add a little salt, cayenne pepper, and a dessertspoonful of Worcestershire sauce. Put the spaghetti into this mixture and set on back of range to slowly boil for one and a half hours. Just before serving add a quarter of a pound of cheese, broken into pieces, and let it melt thoroughly. Serve with a tiny portion of cheese on top.”

                        Could you even imagine what that concoction would taste like, let alone look like in a bowl?

                        I also found the 1933 "Sunset All-Western Cook Book" in their collection. It's quite a departure from what Sunset magazine publishes today.

                        1. re: RelishPDX

                          That spaghetti recipe sounds awful.
                          But what kind of cheese do you think they used? I have no idea what was available then.
                          You know what? It kind of sounds like it would taste like Spaghettios.

                          1. re: kitchengardengal

                            Could be almost any kind of cheese. A quasi-report on the state of the American market for cheese in 1900 is in this book that's been digitized:


                            1. re: RelishPDX

                              That was a really interesting article! I had no idea that millions of pounds of so many kinds of cheese were made in the US.
                              Thanks for the link.

                      1. re: ennuisans

                        Are you in the business?
                        I'm not, but check askculinary weekly, and pick up tips.

                        1. re: EM23

                          I'm not. Other than to remind myself that I have no place in a professional kitchen, mostly I check in for horror stories and the occasional insider observation.

                      2. SE, Roadfood.com, tastespotting.com(the Food porn of the net!), a few bloggers. I used to be active in a BBQ forum, but have not been there for years

                        1. I was a member of the original Cook's Illustrated discussion boards back in the day. At some point, that forum shut down and I drifted over to eGullet for several years. There was a great sense of community and friendliness. Weekly "food blogs" hosted by one or two posters who documented about food in their life for a solid week. Those weekly blogs were so popular! I'm not sure what happened but the food blogs eventually dried up and there was a general crankiness afoot at eGullet. That's when I found Chowhound. I was attracted to CH by the focus on food and the friendly nature of the discussions. Nowadays a lot of the traffic on CH is neither food related nor friendly, so I've been checking out eGullet again. FWIW, I think that eGullet cleaned house and it seems to be returning to its roots (food focused, friendly). I've posted this information at least twice before and both times the moderators at CH have deleted it. So I'm not optimistic that CH moderators will allow an honest discussion about CH competitors, but there you have it. I'm spending more time on eGullet these days and far less on CH.

                          7 Replies
                          1. re: MrsPatmore

                            I've been meaning to do some lurking on eGullet as CHs with credibility seem to recommend it. Thanks.

                            1. re: c oliver

                              I highly recommend reading the old Food Blogs, here is a link to the index: http://forums.egullet.org/topic/13513...

                              The eGullet cooking courses are also fantastic, but for pure enjoyment, there are few online experiences that could match the fun of being able chat *live* with other passionate foodlovers around the world during the weekly food blogs. I strongly remember the weekly blog of Hiroyuki from Japan, as his wife was ill and he assumed responsibility for all the meals in the house as well as preparation of bento lunches for his children to take to school. At the time, I also had a school-age child and thanks to Hiroyuki's online help and suggestions, she took a bento lunch to school for many years (eG members will remember that founder Steven Shaw was also a fan of bento-style school lunch and he documented making lunch for his son PJ on a daily basis).

                              Another feature of eG - the ability to send PMs. I've met up with quite a few eG members over the years while traveling thanks to the ability to send PMs.

                              1. re: MrsPatmore

                                Just spent a bit of time browsing. They're quite a step up from CH from the little I saw. Thanks again.

                                1. re: c oliver

                                  c oliver, if you join, please let me know so I can send you a PM on eGullet. A creepy guy from my third grade class in the 1970's was stalking me (I'm not joking) so I've got a different screen name over there. Gotta love the internet! o_O

                                  1. re: MrsPatmore

                                    I and many other CHs have email addresses in our profiles.

                                    1. re: c oliver

                                      touché! Point well taken, I also have an email address in my profile. Somehow, it just seems easier to send PMs on eGullet when discussing food and forum topics over there.

                                      1. re: MrsPatmore

                                        I occasionally get an email from a CH but I do go along with the CH MO of sharing with all rather than just a back and forth between two. When I DO get one, it's really never about food.

                          2. I drop in on egullet occasionally but there's not much conversation there for somebody at my (strictly amateur homecook) level. Mostly I fill in my time by finding recipes on pinterest and browsing through the blogs they came from if they look interesting. I tried a food group on facebook but it went through three different iterations in an attempt to control trolling, and I gave up.

                            1. eGullet and serious eats.

                              Mostly eGullet.

                              1. seriouseats when I'm looking for a serious recipe, usually pizza or meat related, eater.com for food news, same for thebraiser.com and grubstreet.com, grubgrade.com for a fast food fix.

                                1. There's another very active forum called "Mouthfuls" that might be of interest: http://mouthfulsfood.com/forums/

                                  Oddly, I've tried to join several times but never have received the confirmation email. I wonder if they know something about me that I don't know?

                                  1. Roadfood.com. I've been frequenting the site for a long time, and it's one of the "constants" of my internet reading / posting. A good, good site.

                                    1 Reply
                                    1. re: jmckee

                                      Roadfood was a pretty good site a few years ago. It still is, I guess, if you're part of the in-crowd. They don't get a lot of action and the mods can be "over-active".

                                    2. serious eats. looks like i'll try egullet again. and a look at cooking issues. this is a no-caps lazy day.

                                      1. I just discovered ZergNet (the food & drink category: http://www.zergnet.com/?v=7).

                                          1. CompuServe's Cooks Online forum.

                                            1. Podcast forums. Most food & beverage related podcasts maintain websites and many of those sites invite listeners to further the podcast conversation via forum. It's fun to discuss with fellow listeners the various topics covered by cast-hosts.

                                              Some of the podcasts on my rotation include:
                                              Food is the New Rock
                                              KCRW Good Food
                                              Spilled Milk
                                              Last Chance Foods @ WYNC
                                              Wine for Normal People
                                              New Books in Food

                                              Anyone else tap into these gems?