Dutch oven equivalent that won't chip on the outside

by imanewbie 14 hours ago

Hi I just bought my first Dutch oven, Tramontina 5.5quart. And I absolutely loved it!!! It was a big upgrade from my ...

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imanewbie commented 7 minutes ago

What are your HOLY GRAIL recipes?

by EAH 1 month ago

You know, those recipes so good that you aren't even tempted to try the newer "hotter" version? One of mine ( by way...

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Querencia commented 20 minutes ago

Restaurants near Rue Montorgueil?

by rschwim 15 hours ago

I'll be staying on Rue Montorgueil just south of Rue Etienne Marcel for a few days at the beginning of April! Any rec...

John Talbott commented 1 hour ago

Amarena Fabbri cherries

by Dulac 12 years ago

Does anyone know of an inexpensive source for Amarena Fabbri cherries? Link: http://www.igourmet.com/shoppe/shoppe.a...

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Vinnie Vidimangi commented 1 hour ago

Trip Report: 5 Nights in San Francisco (Long)

by mikeyfrieds 5 hours ago

This January 2016 trip report is a follow up to all the wonderful feedback I got on this inquiry thread: http://www.c...

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Grendl commented 2 hours ago

The problems with food media that nobody wants to talk about

by Melanie Wong 11 hours ago

This article airs nearly every gripe I've had with the food media of today including: "...The single most importan...

MplsM ary commented 3 hours ago

New Gallery

Table Talk with Chef Zachary Golper of Bien Cuit

by The Chowhound Team 3 days ago

This is the second installment of Table Talk, and at this time, we want to welcome Chef Zachary Golper of Bien Cuit a...

Joe MacBu commented 3 hours ago

February 2016 COTM: PHOENIX CLAWS and JADE TREES by Kian Lam Kho - Chapters 6-9

by herby 8 days ago

Use this thread to report on: Chapter 6: Harnessing the Breadth of Wok p. 93-132 Chapter 7: Explosion of Wok p. 133...

L.Nightshade commented 3 hours ago

What are the best chef's frying pans

by jrobrob 6 days ago

I am a young home cook (and perhaps one day aspiring chef) and am looking to invest in some good quality cookware as ...

PutSomethingTogether commented 4 hours ago

Cooking with Marcella Hazan

by CaptCrunch 2 days ago

Hey! I plan to do a fair bit of cooking with "The Essentials of Classic Italian Cooking" from Marcella Hazan (see ...

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debbypo commented 4 hours ago

6 nights in Vancouver over March Break

by MrGaglianos 10 hours ago

Hey guys, I'll be travelling to Vancouver over this March break. I'll be spending two nights in Whistler and then ...

Sam Salmon commented 4 hours ago

New Recipe

Cactus Club Cafe

by normanwolf 3 years ago

Any thoughts on Cactus Club Cafe's planned expansion into Toronto? Located at 100 King Street W and opening next year...

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pourboi commented 4 hours ago

Leftover roasted leg of lamb

by picholine 14 hours ago

I made a boneless roasted leg of lamb last night (recipe from Chowhound). It was a perfect medium rare and absolutely...

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DLovsky commented 4 hours ago

Weekly Menu Plans - February 2016

by MidwesternerTT 17 days ago

Planning for February meals already? Will you be cooking for Valentine's Day, or making reservations? Planning may b...

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CarrollLafio commented 4 hours ago

Non-urban honeymoon for kosher hounds - not a cruise or beach destination

by SimonF 8 days ago

My wife and I are planning our honeymoon. She's skeptical about cruises and isn't much of a beach person. We are bo...

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SoCal Mother commented 5 hours ago

New Range Buying Advice

by RJHPDX 5 days ago

We are shopping for a new range, and are having a hard time getting a handle on "value." To sum up, we are looking...

Sid Post commented 5 hours ago

Where to buy pork or beef spleen?

by nbs1911 6 hours ago

Does anyone know whom sells this product in Toronto (or Province) -- Asian supermarkets, butcher shops or restaurants...

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bobinken commented 5 hours ago

Trader Joe's YAY/MEH/NAY Thread - February 2016

by fldhkybnva 9 days ago

Happy February, we're moving right along through 2014! Punxsutawney Phil will soon let us know whether we should prep...

gblcsw commented 5 hours ago

Safe or stupid to eat venison after thawing at room temperature overnight?

by Willanoah 4 days ago

Help! A guest (a hunter whom I do not know) presented me with a frozen leg of venison from a deer he had bagged. I ...

Sid Post commented 5 hours ago

CHICKEN PARMESAN

by YOPLAIT1 9 hours ago

Put 8 boneless, skinless Chicken thighs in a baking pan,greased with 2 Tablespoons of Olive oil, 1 Tablespoon of Spic...

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Philly Ray commented 5 hours ago

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