2 Pro Tips For Making Homemade Pizza Taste Like It Came Out Of A Pizza Oven
What's the secret to that pizza oven taste? Baking pizza crust can be tricky to figure out solo, so Chowhound found an expert to walk us through the process.
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The Most Important Thing To Keep In Mind When Frying Batches Of Fish
If you're frying a big batch of fish, you might be tempted to fry as many at once as you can. But that would be a mistake! Here's how to do it right.
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Why You Should Never Serve Frozen Chocolate Truffles
While some desserts are great frozen, truffles aren't among them. Freezing a truffle takes away one of the best parts of the experience of eating it.
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The One Bottled Buffalo Sauce We're Not Leaving Behind On The Grocery Store Shelf
Searching for the best Buffalo sauce? We ranked 12 brands readily available at the grocery store. Here's the winner, and why it's worth grabbing for your wings.
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How Many Potatoes Are In A Pound?
Measuring potatoes doesn't have to be complicated. You can pretty easily guess the weight of a potato based on what type it is and its rough size.
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5 Tips To Make The Best Detroit Style Pizza At Home
While it's a regional specialty, you can make a tasty Detroit-style pizza at home so long as you get the essentials right. Here are five tips for how to do it.
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Gyoza, Potstickers, And Dumplings: What's The Difference?
In East Asian cuisines alone, you might find gyoza, potstickers, and dumplings. There are so many words for them, but how do you know which one you want?
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A 2-Zone Heat Source Is The Secret To Better Grilled Hot Dogs
For the best grilled hot dogs, you don't need fancy equipment or even fancy frankfurters. Simply use the two-zone heating technique for the best results.
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Beer Is The Secret For A More Flavorful Crab Boil
Certain types of beer pair wonderfully with seafood, so if you want to enhance your next crab boil, try incorporating some of this brew. Here's how to do it.
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Eggplant Parmesan Is Even Better In French Fry Form
Eggplant Parmesan is a tasty classic, but you don't have to eat it as a meal. Instead, turn this delicious dish into fries for a satisfying snack.
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12 Tips You Need When Cooking Mashed Potatoes
Mashed potatoes may be a humble side dish, but that doesn't mean you can't take them to superstar status. Try these chef-approved tips for a memorable mash.
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How To Make The Most Of Cookie Dough Mix-Ins According To A Pro
One of the best ways to add flavor and personal flair to your cookies is with mix-ins, and Milk Bar's Christina Tosi has tips for how to incorporate them.
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How To Turn Canned Cranberry Sauce Into A Fruit Leather Snack
Cranberry sauce is a holiday delight. But more often than not, you'll end up with leftovers. Why not turn that tasty canned berry goodness into fruit leathers?
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Is It Safe To Cook Frozen Chicken Without Thawing It?
It's time for dinner, and you forgot to take the chicken out of the freezer! Is it safe for you to cook your chicken without thawing it? Here's what to know.
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The Easy Way To Incorporate Unexpected Flavors Into Your Sugar Cookies
Chef Christina Tosi shares exclusive advice for a way to slip unexpected flavors into your sugar cookies - infuse your flavor of choice into the glaze.
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Make Your Own Sweet And Savory Plantain Chips In The Air Fryer
If you're craving a versatile snack that can satisfy both sweet and savory cravings, try making these plantain chips at home in your air fryer. Here's how.
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Deglazing Your Pan With Wine Leads To The Best Thanksgiving Gravy
When you deglaze your meat pan to make a Thanksgiving gravy, you'd be better off swapping out the typical broth or water for a splash of wine.
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The Funky Cheese You Should Try In Your Cheesecake
Dessert cheese is getting an upgrade. Find out which cheese turns your cheesecake into a show-stopping bake with the funkiest flavor yet.
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An Expert's Advice On Keeping Your Holiday Cookies Intact In The Mail
Chowhound tapped dessert maven Christina Tosi for an exclusive look at how the award-winning Milk Bar founder packs holiday cookies for safe shipping.
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The Extra Step Julia Child Took With Her Bacon When Cooking Quiche Lorraine
If you want to make a quiche Lorraine that would make Julia Child proud, then you mustn't neglect one simple yet crucial step in the process.
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Christina Tosi's Rule Of Thumb For Adding Mix-Ins Into Cookie Dough
There are all kinds of mix-ins you can dump into cookie dough, from candy to nuts. We asked the famous Milk Bar chef for tips on perfecting the technique.
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The Reason Guy Fieri Doesn't Like To Eat A Popular Breakfast Staple
Guy Fieri got famous eating at dives across the country. But there's one diner favorite you'll never see on his plate no matter how much hype it gets.
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The Expert-Approved Treats You Need To Complete The Perfect Holiday Cookie Tray
What's the most wonderful time of the year? The time for cookies, of course! Our expert will show you how to complete the perfect holiday cookie tray.
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When You Should Peel Eggplants For Your Dishes
Eggplant skin is tricky -- sometimes it's unappetizing, but in some recipes it can be delicious. Here's how to decide when to peel -- or not to peel.
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How To Easily Dry Out Bread For Stuffing
If stuffing is on the menu this Thanksgiving, make sure to use this easy guide for drying out your bread. Here's how this method can elevate your stuffing.
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Do Defrosting Trays Really Help Thaw Your Steaks Faster?
You may have seen people on TikTok boasting about how a defrosting tray can thaw meat out in a jiffy, but do they work as well as advertized?
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Delaware's Version Of Chicken And Dumplings Looks A Little Different
Delaware's version of chicken and dumplings is probably similar to the one you know and love, however, its dumplings take a somewhat different form.
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