Upgrade Your Cocktails By Firing Up The Grill
For drinks that pair perfectly with grilled and barbecued foods, try using your outdoor appliances to sear and smoke cocktail garnishes, syrups, and more.
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You Need A Cooling Rack For The Crispiest Roasted Veggies
For top-tier roasted veggies that are actually crispy and crunchy all the way around, you need to add a cooling rack to your cooking game. Here's how.
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The Browning Shortcut For Restaurant-Worthy Beef Stew
Browning stew meat adds to the complexity of the end flavor, but it can be time consuming. Try this browning shortcut for restaurant-worthy beef stew.
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Why Your Pre-Shredded Cheese Won't Melt
Many home cooks rely on pre-shredded cheese because of its convenience, but there's a specific reason why it can never really melt properly.
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Make Store-Bought Pasta Sauce Taste Homemade With This Chef Pro-Tip
It's not easy to make store-bought foods taste restaurant-quality, but Chef Jasper J. Mirabile Jr. tells Chowhound how to up the ante with jarred pasta sauce.
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Why You Should Purposefully Drop Freshly Baked Cakes
Usually, dropping a freshly made dish would be a nightmare for any baker, but this trick will ensure your cakes always come out in tip-top shape.
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Can You Freeze Cooked Rice?
Some foods keep very well in the freezer and reheat beautifully, but is leftover cooked rice one of them? Here's what to know before you grab the freezer bags.
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You Probably Wouldn't Guess What The Malt In Your Milkshake Is
Even if you're familiar with the wonders of vintage soda fountain drinks, there's probably quite a bit you don't know about the malt used for milkshakes.
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Air Fryer 'Sun-Dried' Tomatoes Will Bring The Taste Of Italy To Your Kitchen
If you're unable to sun-dry tomatoes on the ceramic-tiled rooftop of an Italian villa, the next best thing is to use your air fryer for similar results.
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The Cardinal Mistake Of Cooking With Wine According To Alex Guarnaschelli
Chef and TV host Alex Guarnaschelli loves to cook with wine, but there are a few mistakes that you could be making. Here's the biggest one, and how to avoid it.
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Why Alex Guarnaschelli Uses Canned And Fresh Tomatoes For Her Soup
You can give tomato soup robust flavor by combining the acidity of fresh tomatoes with the sweetness of canned tomatoes. It's the best of both worlds.
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The Best Sauce Pairings For Unbeatable Bucatini Pasta
For bucatini pasta that can't be beat, you need an impeccable sauce to pair it with. To help find your favorite, take some advice from a professional chef.
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A Chef's Argument For The Humble Marinara Sauce
Simple yet intensely flavorful, humble marinara is one of the most misunderstood and overlooked pasta sauces. Take it from a seasoned professional chef.
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Why Japanese Milk Bread Is The Perfect Choice For French Toast
The key to delicious French toast lies in making the best bread choice. While some prefer brioche or sourdough, Japanese milk bread is a perfect choice.
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The 15 Biggest Pizza Mistakes, According To Chef Anthony Mangieri
Una Pizza Napoletana's chef Anthony Mangieri sat down with Chowhound to discuss the biggest mistakes home chefs can make with pizza in their own kitchens.
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Mary Berry's Jam Hack For Better Frosted Cakes
This cheeky baking shortcut adds a professional finish to your cakes using an ingredient that's probably sitting in your kitchen pantry right now.
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The Best Types Of Pasta To Pair With Cream Sauce
Cream sauces are beloved for their richness and velvety texture, but you don't want to waste them on the wrong pasta shapes. Let a professional chef guide you.
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A Simple Rule For Buying The Best Tomatoes Out Of Season
Tomatoes usually have a short growing season and grow best in the warmer months. If you want the best tomatoes out of season, there are a few tips you can try.
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Turn Yogurt Into Pizza Dough With One Extra Ingredient
No pizza dough, no problem: All you need to make top-notch dough is yogurt and one mainstay ingredient that you probably already have in your pantry.
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Swap The Water In Your Focaccia With Marinara Sauce And Never Look Back
Freshly baked bread is always a treat, and focaccia stands out with its pillowy texture and rich flavor. Swap in marinara in place of the water for a twist.
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The US Grocery Chain That's An Unlikely Spot To Pick Up Prime Beef
Prime beef has expanded beyond restaurant tables to grocery store shelves. You can't find prime cuts at every supermarket, but a few chains have it in stock.
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Salad Cream Vs Ranch Vs Mayo: The Flavor Differences Explained
Everyone has a favorite condiment, but If you're having trouble telling the difference between mayonnaise, salad cream, and ranch dressing, here's what to know.
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Paul Hollywood's Foolproof Technique To Avoid Soggy Bottom Bakes
Does your pie crust keep coming out soggy on the bottom? Paul Hollywood's go-to prep tip can help you perfect flaky, solid, droop-free crust.
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Upgrade Lackluster Tomatoes With One Special Ingredient
Feeling let down by a bag of watery, tasteless tomatoes? You can put back their punchy, umami flavor with this one simple, slightly controversial ingredient.
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The Best Type Of Rice For Rice Pudding
The type of rice you use for rice pudding is recipe-dependent and based on what you have in the cupboard, and while any will do, one variety reigns supreme.
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A Foolproof Guide To Rolling Perfect Spring Rolls Every Time
To assemble spring rolls perfectly, it takes a bit of practice. At Hakkasan Miami, Chef Chee Ping Chang has mastered the skill. Here's how you can, too.
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The Easy Swap You Need To Try For Ultra-Tasty Pork Fried Rice
Have you ever thought about how you could change the pork in your pork fried rice for a scrumptious variation of the classic meal? Here's an easy swap.
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