Here's Exactly How Hot Soup Can Be Without Burning Your Tongue
Hot soup is certainly delicious, but if you're not careful, it can also come with a not-so-tasty burn. Here's exactly how hot to make your soup to avoid that.
Read MoreMatthew Wilson
Chowhound Editorial Policies
Chowhound’s top-notch editorial coverage hails from a veteran group of writers and recipe developers with varying expertise in the food and drink industries. Every article is reviewed by our editorial team to ensure all information is up-to-date and accurate. Outside experts are also regularly consulted to help deliver the best information available.
Our mission is to publish knowledgeable, engaging articles to give our readers exactly the information they’re looking for – plus more. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Matthew Wilson
-
-
The Best Way To Reheat Prime Rib So It's Not Dry
The meat is known for its warm pink center. Similar to reheating steak, the last thing you want is to turn your prime rib to hardened leather.
Read More -
Gordon Ramsay's Buttery Secret For Better Burgers
Chef Gordon Ramsay has a go-to tip for flavorful, juicy burgers: Butter, and lots of it. Here's exactly how the chef uses butter in his cooking process.
Read More -
Why Wet-Pack Scallops Are Never Worth Buying
The dilemma between choosing to buy wet-pack or dry-pack scallops is real. But, we're here to help you understand why you should definitely choose dry-pack.
Read More -
How Many McDonald's Are There In The World In 2024?
Can you guess how many McDonald's locations there are across the globe? The number is likely bigger than you think -- and set grow even more this year.
Read More -
The Actual Best Time To Add Butter To Your Pasta Sauce
Incorporating butter into your pasta sauce is a great way to give it some richness, but you need to make sure that you add it at the right time.
Read More -
White Vs Brown Crab Meat: What's The Difference?
You may be aware that there are many different types of crabs swimming in the sea, but do you know the difference between white and brown crab meat?
Read More -
There's A Science Behind Why Cheese Is Created In Wheels
Cheese wheels aren't just created for the aesthetic. Cheese has been created and stored in wheels for centuries because science backs the method up.
Read More -
The Only US States Without A Dunkin'
America may run on Dunkin', but not every state (or U.S. territory) has one. These are the states that don't get to start their days with Dunkin'.
Read More -
The Burner Mistake Everyone Makes With Gas Stovetops
Don't just pop that pan or pot onto the stove without paying attention to burner sizes. Which burner you use can make an impact on your food -- and bills.
Read More -
The Best Type Of Oil For Impressively Seared Steaks
If you've ever seared up some beautiful steaks only to end up less than impressed with the results, you might be using the wrong oil. Use this type instead.
Read More -
The Right Way To Add Dry Rubs To Steaks
One of the secrets to a quality steak is a well-done dry rub. But for a delicious finished result, you've got to apply the dry rub just right.
Read More -
The Right Way To Prep Bread For Delicate Tea Sandwiches
Tea sandwiches are delicious but they sure are dainty. If you want to prep your bread the right way, there are a few things you need to keep in mind.
Read More -
Do Some Restaurants Really Undercook Steak On Purpose?
You may have heard the rumor that steakhouses intentionally undercook your steak order instead of following your requests. Is there any truth to this idea?
Read More -
Why It Pays To Buy Salmon From Costco
Plenty of grocery stores sell salmon, but there are good reasons why you might want to consider heading to the bulk retailer the next time you want fillets.
Read More
