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Cooking

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  • Alton Brown posing at an event

    The Cooking Method Alton Brown Swears By For King Salmon

    "Good Eats" host and food science guru Alton Brown has found the perfect method for cooking king salmon like a pro. His secret? Bi-level cooking.

    By Carly Garber 9 months ago Read More
  • Stacked bundles of scallions

    White And Green Scallions Actually Have Different Purposes In Cooking

    Scallions are almost two veggies in one, and knowing how to use both the white and green parts correctly can take your cooking to the next level.

    By Robert Haynes-Peterson 9 months ago Read More
  • Hand removing frozen meat from freezer

    Can You Eat Frozen Meat That Has Expired?

    Forgetting about meat in your freezer is all too common, but before you grill that expired steak for your next meal, here's what you need to know.

    By Allie Ward 9 months ago Read More
  • Glazed and sliced ham

    Soda Is The Easiest Way To Create A Sweet And Sticky Glaze

    If you are looking for a simple way to create a delicious glaze for your next entree or dessert, consider using your favorite brand of soda as a shortcut.

    By S. Ferrari 9 months ago Read More
  • Drizzling condensed milk on toast

    To Fully Enjoy Sweetened Condensed Milk, Just Grab Toast

    Sweetened condensed milk is more versatile than you may think. Expand your culinary repertoire and learn how to use it with toast for an indulgent treat.

    By Emery Pearson 9 months ago Read More
  • potato masher hanging from hook

    11 Ways To Use A Potato Masher Other Than For Spuds

    Aside from its namesake use, there are plenty of ways to incorporate a potato masher into your cooking repertoire. Here's the scoop on the versatile tool.

    By Felicia Lee 9 months ago Read More
  • Paul Hollywood smiling

    The Tip Paul Hollywood Swears By When Baking Homemade Pizza Dough

    If you're on a mission to perfect your homemade pizza dough, consider trying out this two-fold tip from Paul Hollywood, one of the best British bakers.

    By S. Ferrari 9 months ago Read More
  • Deviled eggs on a plate

    Ranch Seasoning Brings Life To Boring Deviled Eggs

    Deviled eggs are a party staple, but the same go-to recipe can get a little boring. Make the classic snack creamier and more flavorful with ranch seasoning.

    By Shawna Schofield 9 months ago Read More
  • Plate of chocolate truffles

    Brigadeiros Vs Chocolate Truffles: What's The Difference?

    Chocolate truffles and brigadeiros may look similar but they're quite literally worlds apart. Here are the differences between these iconic treats.

    By Hilary Wheelan Remley 9 months ago Read More
  • Ina Garten smiling

    The Condiment That's Key To Ina Garten's Panko-Crusted Baked Salmon

    Culinary icon Ina Garten has all sorts of cooking tips and tricks up her sleeve, and one of the most clever involves coating salmon in this condiment.

    By Allison Lindsey 9 months ago Read More
  • The Pasta Queen winking with plated pasta

    Yes, The Pasta Queen Approves Of Using Canned Tomatoes. Here's Why

    You might think that an Italian chef would exclusively use fresh tomatoes, but The Pasta Queen has a rule for when to opt for the canned kind.

    By Allison Lindsey 9 months ago Read More
  • a bowl of pasta salad

    Craft A Heartier Pasta Salad By Using Frozen Potstickers

    If you want your pasta salad to be star of the show at your next gathering, try topping it with potstickers for a filling and flavorful bite.

    By Amber Sutherland-Namako 9 months ago Read More
  • Grilled and sliced steak on plate

    The Best Grill Temperature For Cooking Steaks Is Higher Than You Might Think

    The perfect steak has a crisply browned exterior and juicy, flavorful pink or red interior. And the temperature sweet spot may not be what you think.

    By Robert Haynes-Peterson 9 months ago Read More
  • Ratatouille dish

    Marc Murphy's Top Tip For Cooking French Food

    Celebrity chef Marc Murphy's top tip for French cooking isn't about one specific type of food. Instead, it's all about a particular technique.

    By Ashlen Wilder 9 months ago Read More
  • fine and coarse salt

    10 Salts Experts Recommend Having In The Kitchen

    Salt is a staple ingredient in any kitchen, but there's more than just the table variety available. Here's what experts recommend having to cook and season.

    By Jessica Lakritz 9 months ago Read More
  • Robert Irvine smiling

    Robert Irvine's Favorite Steak Side Is A Classic

    Celebrity chef Robert Irvine enjoys his steak with a common side dish -- but he likes the side with an elevated twist. Here's what he orders.

    By Allie Ward 9 months ago Read More
  • Egg carton in a refrigerator

    The Best Way To Bring Eggs To Room Temperature Without Safety Risks

    Many recipes call for room-temperature eggs, but leaving them out to warm up can be risky. Here's the most effective way to quickly bring them up to room temp.

    By Robert Haynes-Peterson 9 months ago Read More
  • Charcoal barbecue on a concrete patio

    How To Oil Your Grill Grates Correctly And Avoid A Fiery Flare-Up

    Oiling your grill grates is a great way to extend the life of your appliance and keep food from sticking. Here's how to do it the right way without flare-ups.

    By Catherine Nyorani 9 months ago Read More
  • Pot of seafood bisque

    The Pantry Staple That Will Thicken Seafood Bisque In A Pinch

    Some home cooks may find making seafood bisque intimidating, but it doesn't have to be. You can quickly and easily thicken your soup with this pantry staple.

    By Kim Ranjbar 9 months ago Read More
  • roasted beef with vegetables

    What's The Difference Between Beef Stew And Pot Roast?

    Beef stew and pot roast both start with large cuts of meat and tender root vegetables in a savory broth. But there are also some key differences.

    By Jessica Riggio 9 months ago Read More
  • Gordon Ramsay smiling slightly

    Gordon Ramsay's Key To Top Tier Meatballs Lies In Their Texture

    From spaghetti to saucy sandwiches, juicy, tender meatballs are a delicious part of many dishes. Here's Gordon Ramsay's tip to ensure their texture is perfect.

    By Amber Sutherland-Namako 9 months ago Read More
  • lamb burger and fries

    What's The Best Cut Of Meat For Lamb Burgers?

    Grinding your own burgers is a great way to customize the flavor and texture of your meat. When working with lamb, you'll want to get this cut.

    By Chloe O'Donnell 9 months ago Read More
  • Pile of macaron cookies

    The Telltale Sign That Your Macaron Batter Is Undermixed

    One of the most common errors aspiring macaron makers encounter is undermixing. Luckily, there is one simple sign you can look for - and an easy way to fix it.

    By Hilary Wheelan Remley 9 months ago Read More
  • Goat cheese in olive oil

    Marinated Goat Cheese Is A Must-Have For Your Next Cheese Board

    The simple pleasure of dipping bread into a dish of olive oil meets the extravagance of a showstopping cheese board with the addition of marinated goat cheese.

    By Ginny Johnson 9 months ago Read More
  • Berries in bowls surrounded by flowers

    Why You Should Start Marinating Your Berries

    The flavors of fresh berries can be easily elevated with a simple marinade. Add the saucy fruit to ice cream, baked goods, and even coffee for a special treat.

    By Megan Shoop-Volz 9 months ago Read More
  • Ina Garten smiling

    The Store-Bought Cheese You'll Never Find In Ina Garten's Fridge

    One of Ina Garten's most famous lines is "store-bought is fine." But there are limits, which is why you'll never find this cheese in Ina Garten's fridge.

    By Camryn Teder 9 months ago Read More
  • Scoops of ice cream in a bowl on linen

    Steal Barbra Streisand's Marshmallow Hack For Homemade Ice Cream

    If you love making ice cream at home but hate the hassle of busting out your ice cream machine every time, you'll want to follow Barbra Streisand's lead.

    By S. Ferrari 9 months ago Read More
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