Cooking Tips rss

Ideas, advice, and what to make now from Chowhound editors.
All Articles The Basics Cooking Tips Entertaining Slow Cooker Nagging Question Food and Kitchen Hacks

That Blood Orange Digestif You Made? Add It to Margaritas

That Blood Orange Digestif You Made? Add It to Margaritas

It’s done: The blood orange digestif we started last week steeped for six days. (In case you missed it, CHOW photographer Chris Rochelle took the peel from half a dozen blood oranges and soaked them in two cups of grain alcohol.) READ MORE

The Hunt for Artisanal Worcestershire Sauce

We all love classic Lea & Perrins Worcestershire sauce, but is there an artisanal version of this crucial condiment and Caesar dressi... READ MORE

The Great Enhancer—in a Squeeze Tube

Conveniently packaged in a tube that keeps well in the fridge, anchovy paste is a secret weapon for deepening the flavor of all kinds of ... READ MORE

The Sap Is Running! Prepare for Maple Syrup Season

March is just about time for the maple sap to begin to run, and 'hounds are sharing their favorite ways to use maple syrup, from traditio... READ MORE

What’s Your Favorite Olive Oil Dispenser?

What's the best way for home cooks to dispense olive oil in an easy and tidy way? Find out time-tested solutions, from sturdy sprayers to... READ MORE

Baklava Tips for First-Timers

Sticky, sweet baklava—spiced nuts layered with phyllo dough and drenched with syrup—is a favored dessert in Greece and all over the M... READ MORE

Make Your Own Smoked Sriracha!

Make Your Own Smoked Sriracha!

What’s even better than barrel-aging Sriracha? Smoking it. This is my sixth attempt at a smoked Sriracha in the style of Huy Fong Foods’ rooster sauce. This time, I was trying to make a sauce with a little less sugar and a bit more natural sweetness (I used a small amount of dark brown sugar and a cooked carrot). I’ve been playing around with my stovetop hot smoker—it’s such an easy way to make all kinds of things taste more interesting, with greater depth to the flavor. The maple chips I used added a smoky-sweet taste perfect for this sauce. READ MORE

Butter Plus Soy Equals Obsession

Who knew? Two pantry fixtures—salty, umami-rich soy sauce and creamy butter—marry to make a condiment Chowhounds just can't resist. W... READ MORE

Rice-Cooker Rice Without the Crunch

The crunchy crust that forms as rice cooks is highly desired in some cuisines, but not everyone is a fan. If you just want uniform, uncru... READ MORE

The Best Grinder for Indian Spices

The Best Grinder for Indian Spices

It’s easy: Buying whole and grinding as needed is the best way to get the most flavor out of your spices. Not so easy: Finding the right grinder. Popular solutions include a blade-type electric coffee grinder and an old-fashioned mortar and pestle like my Indian aunts still use. I wanted to find the best, most efficient grinder—especially for Indian cooking, lush with spices—so I put these two types to the test along with a third, an electric grinder designed specifically for spices. Which would hold up to the daily grind of my kitchen? READ MORE