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Ideas, advice, and what to make now from Chowhound editors.
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Peeling Hard-Boiled Eggs

Here are a few tricks to cooking easy-peeling hard-boiled eggs. READ MORE

Quick Ways With Sichuan Peppercorns

Here are a few simple, fast dishes making use of the tingly goodness of Sichuan peppercorns. READ MORE

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