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Ideas, advice, and what to make now from Chowhound editors.
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Ranch Dressing

All agree: the base of ranch dressing is buttermilk and mayo. READ MORE

Garlic Scapes

Garlic scapes are the green shoots that grow from developing bulbs of certain strains of garlic. READ MORE

Spicy Mexican Pickled Veggies

Cynsa shares her recipe for Mexican restaurant-style spicy pickled carrots and jalapenos. READ MORE

Trader Joe’s Chocolate for Baking

Chowhounds generally agree that Trader Joe’s “Pound Plus” (500g) 70% Belgian bittersweet chocolate bars work very well for baking (not to mention nibbling!). READ MORE

Candied Salami

Diane in Bexley has invented a unique sweet-and-sour candied salami appetizer. READ MORE

Ceviche Basics

Ceviche is a dish made from raw fish or that’s “cooked” via marination in citrus juice. The acidity in the citrus pickles the fish so it’s no longer technically raw. READ MORE

Self-Rising Flour

Self-rising flour (all-purpose flour with salt and baking powder mixed in) is fairly rare outside the South, and most American cookbooks don’t include recipes calling for it. READ MORE

Getting the Sour Back in Your Cherry Pie

You can get a lot of real sour cherry flavor into a pie made with sweet cherries by using pure sour cherry juice. READ MORE

Roast Beets Make Great Salads

Roasting beets concentrates their earthy sweetness, transforming them into intense mouthfuls of deliciousness. And all kinds of great salads are possible. READ MORE

Coffee Ice, Meet Iced Coffee

Chowhounds who like their iced coffee strong have learned that the trick to avoid dilution is to make their iced coffee ice from coffee! READ MORE