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Cooking

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  • Classic Vietnamese rare beef pho

    The Absolute Best Beef Cuts For Rich, Savory Pho

    When you're on the hunt for the richest and most savory bowl of pho, there are certain beef cuts you need to use for the most satisfying soup experience.

    By Matthew Lee June 30th, 2024 Read More
  • Jar of pickles in brine

    Pickle Brine Is The Overlooked Secret To Tastier Soups

    For a tasty soup with an unforgettable tang, consider adding a little bit of pickle brine. Here's how this unexpected ingredient works to transform your soup.

    By Katie Melynn June 30th, 2024 Read More
  • quesadillas and coffee on table

    The Canned Shortcut You Need For Craveable Quesadillas

    The nice thing about quesadillas, besides their deliciousness, is how easy they are to make. This canned shortcut offers a cravable way to add protein.

    By Robyn Blocker June 30th, 2024 Read More
  • Honey pouring over warm ricotta

    Why You Should Always Strain Store-Bought Ricotta Before Using It

    Store-bought ricotta is a convenient alternative to the fresh kind, but if you don't strain it first before using it in your cooking, you'll regret it.

    By Megan Lim June 30th, 2024 Read More
  • Poached egg on avocado toast

    12 Mistakes That Are Killing Your Poached Eggs

    A well poached egg may seem like a simple task, and yet, there are many ways it can go wrong. Here are some mistakes to avoid when poaching eggs.

    By Katie Melynn June 30th, 2024 Read More
  • Angel food cake topped with whipped cream and berries

    Make Angel Food Cake So Much Easier With One Extra Ingredient

    Angel food cake keeps things sweet and surprisingly simple, calling for only a few ingredients. But as with any recipe, there's always room for improvement.

    By Ann Meyer June 30th, 2024 Read More
  • Bowl of vegan food

    12 Tips For Brand New Vegetarians

    Transitioning to a meatless diet can be overwhelming, especially in the kitchen. Here are some cooking tips to help new vegetarians make the switch.

    By Ian Jackson June 30th, 2024 Read More
  • salmon with lemon in air fryer

    The Rule Of Thumb You Should Follow To Cook Moist Yet Crisp Salmon In The Air Fryer

    If you want to achieve the perfect salmon with your air fryer, just follow this simple rule, and you'll have a truly delicious fish dinner.

    By Greta Pano June 30th, 2024 Read More
  • Charcuterie board

    10 Boring Charcuterie Ingredients (And Expert Suggestions To Replace Them)

    The options for charcuterie ingredients are endless. Take your boards from boring to banging when you upgrade your spreads with these expert recommendations.

    By Sara Donnellan June 30th, 2024 Read More
  • packaged raw steaks

    What Does Bad Steak Smell Like?

    Unsure if that steak in your fridge is still good? Fortunately, there's a way to tell whether your cut of beef has just died a second death: its smell.

    By Jonathan Kesh June 30th, 2024 Read More
  • Up close grilled peaches

    10 Unexpected Foods You Should Be Grilling

    Just because you like grilling doesn't mean you have to stick with only steak. Here are other fun options to help make your next summer barbecue even better.

    By Lyla Porter June 30th, 2024 Read More
  • Homemade refried beans with cheese

    Turn Canned Pinto Beans Into Restaurant-Worthy Refried Beans With This Simple Tip

    Recreating restaurant-quality refried beans using regular canned pinto beans is surprisingly easy with just one simple hack using an item you already own.

    By Hannah LaFond June 30th, 2024 Read More
  • Bowl of creamy clam chowder

    One Man Hated Manhattan Clam Chowder So Much He Tried To Make It Illegal In Maine

    Everyone has foods that disagree with them, but one man had such a distaste for Manhattan clam chowder that he literally worked to outlaw it.

    By Tim Forster June 30th, 2024 Read More
  • Cod filets with herbs

    Test Filets Are The Secret To Cooking Fish Stress-Free At Home

    Fixing fish filets is a simple yet precise process. The actual cooking isn't complicated, but filets aren't forgiving. Here's why a "test" filet is the secret.

    By Julia Mullaney June 30th, 2024 Read More
  • chips with nacho cheese sauce

    The Key To Smoother Cheese Sauce Might Be In Your Medicine Cabinet

    Creating the perfectly silky-smooth cheese sauce is definitely an art. But an unexpected failsafe ingredient might be hanging about in your medicine cabinet.

    By Elias Nash June 29th, 2024 Read More
  • Pepperoni pizza with cheese pull

    A Spoonful Of Water Is Your Secret Weapon For Reheating Pizza

    If you've found yourself facing down a bunch of leftover pizza, rise to the challenge by reheating your precious slices with a bit of water.

    By Sarah Nowicki Nicholson June 29th, 2024 Read More
  • Seafood boil on a table

    The Only Sauce You Need For Summer Seafood Boils

    In your summer seafood boils, no matter what types of seafood or starches you put in it, there's only one key sauce that you really need to include.

    By Camryn Teder June 29th, 2024 Read More
  • Photo of Martha Stewart

    Martha Stewart's Favorite Toppings For Luxury Baked Potatoes

    Martha Stewart tops her baked potatoes with butter and sour cream like many do, but she adds one more ingredient to the dish that costs a pretty penny.

    By Buffy Naillon June 29th, 2024 Read More
  • Sliced meat with smoke rings

    Why Smoked Meat Might Still Be Pink Inside

    Even fully-cooked smoked meat can have a pink layer, especially around the edges. That layer is called a smoke ring, and it doesn't mean the meat isn't done.

    By Matthew Lee June 29th, 2024 Read More
  • Open can of green beans

    Cook Your Canned Green Beans In Bacon Fat And Never Look Back

    Elevate your canned green beans with a simple, affordable trick -- cook them in bacon fat. Once you taste the difference, you'll never go back.

    By Julia Mullaney June 29th, 2024 Read More
  • A person makes s'mores over a campfire

    Make Your S'mores A Little More Interesting With One Simple Swap

    S'mores are already a must-have treat regardless of whether you're anywhere near a campfire, but one simple, surprising swap makes them even more irresistible.

    By Kathryn Steane June 29th, 2024 Read More
  • Bread dough on a floured cutting board.

    What To Do If You Accidentally Overproof Your Bread

    Baking bread isn't overly complicated, but it's easy to accidentally overproof your dough, potentially ruining the loaf. Here's what to do if that happens.

    By Tim Forster June 29th, 2024 Read More
  • Bowl of ramen noodles

    Upgrade Your Instant Ramen With One Creamy Ingredient

    Instant ramen is great when you don't feel like cooking, but it can start to feel a bit predictable. Upgrade your bowl of noods with one creamy ingredient.

    By Emmy Schneider-Green June 29th, 2024 Read More
  • breaking loaf of bread

    This Is The Best Place To Proof Bread In Your Kitchen

    If you want the absolute best outcome when baking bread, there's one kitchen location in particular that you need to take advantage of when proofing your dough.

    By Elias Nash June 29th, 2024 Read More
  • Cooked steak on a plate

    How Long To Rest Your Steak After Cooking It In The Pan Or On The Grill

    You might hear mixed advice on how long to rest your steak, but there's one timeframe that works for just about every steak, no matter how it's cooked.

    By Tim Forster June 29th, 2024 Read More
  • Green beans in air fryer

    The Best Way To Get Green Beans Crispy In The Air Fryer

    An air fryer can transform your green beans from soggy to a crispy, delicious snack or side dish. Here's how to prepare them for the best results.

    By Emmy Schneider-Green June 29th, 2024 Read More
  • Spread of Fourth of July foods

    The Expert Strategy To Choose Side Dishes For The 4th Of July

    Making a July Fourth meal can be daunting when trying to come up with inventive side dishes. After speaking with two experts, we've got the perfect strategy.

    By Ann Meyer June 28th, 2024 Read More
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