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Cooking

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  • Bobby Flay headshot with cooking utensils and ingredients

    Bobby Flay Loves The Morning Buns From This California Bakery

    Though a famed New Yorker, Bobby Flay loves to enjoy morning buns, a classic breakfast pastry, at a famed West Coast bakery.

    By Ashlen Wilder Read More
  • A close up of a halved Cuban sandwich

    The Cheese You Absolutely Must Use For A Cuban Sandwich

    Creating an authentic Cuban sandwich doesn't mean settling for just any cheese. Instead, choose this cheese to achieve a rich, delicious, unforgettable flavor.

    By Karen Hart Read More
  • Crispy fish filet on top of a pile of french fries

    Get Crispier Fried Fish By Using Gordon Ramsay's Easy Tip

    When it comes to making fried fish, Gordon Ramsay is a pro. If you're making homemade fish and chips, consider using Ramsay's tip for the crispiest results.

    By Robert Bruce Read More
  • Bowl of creamy peanut butter surrounded by peanuts

    The Tool Bakers Should Skip Using When Making Peanut Butter Desserts

    Stick of struggling with peanut butter's sticky consistency when baking with it? There's one kitchen tool you'll want to leave behind for easier prep.

    By Megan Shoop-Volz Read More
  • A person's adds frozen waffles to a toaster.

    This Portable Frozen Waffle Hack Is A Total Breakfast Upgrade

    If you enjoy eating frozen waffles for breakfast, then you'll want to check out this upgrade that turns them into a portable meal you can eat on the go.

    By Amber Sutherland-Namako Read More
  • Lobster macaroni and cheese in a dish

    What's The Best Part Of The Lobster To Use For Lobster Mac And Cheese?

    For the best lobster mac and cheese, you'll want to make sure you choose the part of the lobster that has the best flavor and texture for the job.

    By Julia Mullaney Read More
  • Bowl of chili with chips

    Bourbon Is The Ingredient Swap Your Chili Has Been Looking For

    There's nothing like a warm homemade chili. But if you're looking to amp up your recipe, consider adding bourbon to the mix. Here's why it works.

    By Karen Hart Read More
  • Overhead shot of a blender filled with carrot cake ingredients

    Brazilian Carrot Cake Is The Dessert That Can Be Prepared Entirely In A Blender

    While you might be used to grating a bushel of carrots to bake a carrot cake, the Brazilian version of this classic dessert uses a blender to simplify prep.

    By David Bugg Read More
  • Pasta with fresh tomatoes, basil, and parmesan cheese on a plate

    11 Classic Italian Pasta Sauces

    There are a number of Italian sauces out there, we break each one down including their origins, and how each classic sauce should be prepared.

    By Corinne Barone Read More
  • Tropical Jell-O cake with cheese

    This Old-School Jell-O And Cheese Combo Might Be More Timeless Than It Looks

    As the saying goes, everything old is new again, and that's especially true of eating Jell-O with cheese. Here's what to know about the the pairing.

    By Marco Sumayao Read More
  • juicy lucy style burger with potato chips

    9 Best Cheeses To Stuff In Your Burger

    If you've only had a burger with cheese as a topping, it's time to treat your palette. Here are 9 of the best cheeses to stuff right inside your burger.

    By Jon Dempsey Read More
  • A hot, thin-crust pepperoni pizza, fresh out of the oven on a wooden pizza paddle.

    Never Ignore This One Factor When Reheating Thin-Crust Pizza In The Oven

    Reheating pizza in the oven is usually the easiest and simplest way to do it, but thin-crust pizza requires some additional care because of this one factor.

    By Andy Hume Read More
  • gyoza dipped in spicy sauce

    Add A Spicy Kick To Gyoza Sauce With One Ingredient

    Gyozas are a crowd favorite at many Asian eateries. But if you're looking to amp up the dipping sauce, there's one ingredient you can add to make it spicier.

    By Shriya Swaminathan Read More
  • Roasted whole chicken with potatoes and rosemany.

    Why Pinning The Skin Is A Game Changer For Crispy Chicken

    If you want crispy chicken skin, there are a few simple tricks to achieve it. One of these involves pinning the skin with toothpicks or skewers. Here's why.

    By Adam Raphael Read More
  • Giada De Laurentiis smiling

    Giada De Laurentiis' Top Tip For Making The Best Home-Cooked Meal

    Giada De Laurentiis has many tips that can make home-cooked meals better. One of them is actually a simple piece of advice that can make a huge difference.

    By Karen Hart Read More
  • plate with a cauliflower steak

    How To Cut Cauliflower Steaks Without Them Falling Apart

    Cauliflower steaks are a delicious plant-based entree, but their prep requires special care to prevent them from falling apart. Here's how to cut them properly.

    By Shriya Swaminathan Read More
  • fried plantains in a bowl

    How To Give Plantains A Sweet Boozy Twist With Tequila

    If you like those crisp and caramelized fried plantains with a creamy, almost custard-like interior, wait till you make them with a splash of tequila.

    By Jessica Riggio Read More
  • Portrait shot of chef Bobby Flay

    Bobby Flay's Favorite Chicken Dish Is An Italian American Specialty

    Bobby Flay's favorite chicken dish has a very Italian name, but you probably won't find it in Italy since it's an Italian-American delicacy.

    By Jackson Williams Read More
  • toasted sandwich on ceramic plate

    18 Sandwiches That Are So Much Better Toasted

    Toasted sandwiches can be a quick way to satisfy your hunger. Grab your toaster, skillet, or panini press and be inspired by these hot sandwich ideas.

    By Sarah Moore Read More
  • Lobsters being grilled

    Why You Should Always Grill Lobster With The Shell On

    Lobster is a delicious treat that you definitely don't want to mess up. If you plan on grilling it, here's why you should always keep the shell on.

    By Hanan Z. Naqeeb Read More
  • Ina Garten smiling

    The Luxurious Upgrade Ina Garten Uses For Her Cobb Salad

    The classic Cobb salad is delicious as is, but to take the dish to the next level, take a page out of Ina Garten's cookbook and add this luxurious ingredient.

    By Amber Sutherland-Namako Read More
  • A plate of enchiladas rojas with crema, onions, and cilantro garnish

    13 Mistakes You're Probably Making With Enchiladas

    Ready to make enchiladas at home? We spoke to chefs specializing in Mexican cuisine to list common mistakes you should avoid when cooking this delicious dish.

    By Stephanie Mee Read More
  • A pile of green, yellow, and red scotch bonnets on a grey countertop.

    The Trick To Toning Down The Heat Of Scotch Bonnet Pepper In Any Dish

    Scotch bonnet peppers aren't the hottest out there, but they still pack a mean punch. If you want to tone down their spice level, try this trick.

    By Andy Hume Read More
  • Peanut butter blossom cookies on an ornate plate

    If Your Peanut Butter Blossoms Are Falling Apart, This Might Be The Culprit

    If your peanut butter blossom cookies fall apart into a crumbly mess, the culprit might be that you're using the wrong variety of this integral ingredient.

    By Crystal Antonace Read More
  • Sweet potato fries

    Swap Potatoes For This Fruit To Make Sweet And Savory Fries You Didn't Know You Needed

    If you want to try a new twist on French fries that skews both sweet and savory, try subbing in this classic fruit for your typical potatoes.

    By Hanan Z. Naqeeb Read More
  • Close-up of a loaded sandwich

    The Extra Step You Should Be Taking To Level Up Your Sandwich Game

    You may think your sandwich game is already top-notch, but there's one simple way to upgrade it. It'll only add 10 minutes, and it makes a huge difference.

    By Karen Hart Read More
  • Cheddar cheese spread on a triscuit.

    No One Makes This Cheesy Vintage Appetizer Anymore (But It Only Requires A Few Ingredients)

    This tangy, spicy, cheesy spread was once a very popular appetizer. Luckily, you can still make it at home, thanks to a very short ingredient list.

    By Eugenia Lazaris Read More
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