When I went to culinary school, we spent a lot of time discussing soup. It started by mastering stock before moving on to producing consomme, brothy soups with simple additions, thick pureed soups and ...

Add Yahoo as a preferred source to see more of our stories on Google. bowls of seafood bisque - Candice Bell/Getty Images Chowder and bisque: They're two sides of the same delicious coin, right?

There’s a clam chowder in New Hampshire that has caused quite a stir. A Cape Cod seafood shack that shuttered during the pandemic just reopened, and ‘there’s a lot of joy’ It’s called Fluffy Chowder, ...

My very first job was as a host in a local restaurant, and one of my opening shift duties was to write all the daily specials on a board next to the host stand. One Saturday morning, I printed off the ...

“Chowder has always been here,” says Emily Haynes. “It isn’t just a dish for Nova Scotians — it’s who we are.” The executive director of Taste of Nova Scotia, an association that promotes businesses ...

"The indigenous tribes of Rhode Island gathered quahogs to eat, long before the colonists arrived, and used them to make chowder." There’s a pretty good reason that Native Americans didn’t make creamy ...