How Marcella Hazan Used Salt For Tender, Flavorful Onions
Marcella Hazan, known for Italian cooking, shared her method for cooking onions in one of her cookbooks. The technique results in softened, not browned, onions.
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This Underrated Brazilian Steakhouse Cut Is Hiding In Plain Sight At The Butcher Counter
It is time to look at the butcher counter with a fresh perspective. There's an underrated cut of beef that is famous in Brazil for its rich flavor.
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Air-Fry This Blueberry Costco Treat For A Bite You'll Reminisce About
There are always ways to upgrade Costco's many sweet pastries. This trick transforms a popular fruity bake into a warm, crisp, gooey, and melty delight.
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Honey-Baked Ham Instructions: The Hands-Down Best Way To Heat Up Your Precooked Ham
If you've procured a Honey Baked Ham but are curious about the best way to heat it up, we spoke with a chef from The Honey Baked Ham Company to find out.
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Puff Pastry Is All You Need To Make Leftover Chili Feel Brand New
After a meal or two, leftover chili can feel repetitive. This creative twist with puff pastry gives the hearty dish a crisp, flaky upgrade.
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Throw This In The Air Fryer For A Crispy, High-Protein Snack In Minutes
Craving a crispy, savory snack but want to munch on something healthy that helps you hit your protein goals? Toss this veggie into the air fryer.
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Forget White Rice: Bring This High-Fiber Grain To The Dinner Table Instead
White rice is a beloved base for many meals, but it doesn't actually offer much nutrition. Next time, swap it out for this high-fiber grain.
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Stop Blaming The Oven! Your Flat Cookie Started With This Baking Faux Pas
Cookies can turn out like flat discs because of one easily avoidable mistake. Here's how to avoid it for the thickest, fluffiest cookies in the future.
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The Type Of Sugar You Use In Your Cookie Matters: How To Always Choose The Best One For Baking
To bake cookies with the texture you prefer, you'll need to make sure you use the right kind of sugar. Here's how to choose which one you need.
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Give Boxed Cake Mix A Bakery Quality With One Easy Oven Trick
Prepackaged desserts tend to get the stink eye, but boxed cake mix doesn't have to be less than. With one simple trick, you can have bakery-quality cake.
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For The Most Scrumptious Deviled Eggs, Smoke Them In Your Grill First
Level up your deviled eggs and give them a more complex taste by smoking them in your grill. Here's how to do it with minimal effort.
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Martha Stewart's Unconventional Tip For Lighter-Than-Air Swiss Rolls
If you want light, fluffy Swiss rolls that defy gravity, try Martha Stewart's surprising ingredient swap that gets delicious results.
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Boring Sweet Potatoes? Take The Dud Out Of Your Spud With A Spicy, Crunchy Topping
Level up your everyday sweet potatoes with a delightfully spicy topping that perfectly complements the potatoes' sweet and earthy flavor notes.
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Stop Microwaving Leftover Pasta: Keep It Moist And Soft With This Reheating Method
What's the best way to reheat pasta? An expert reveals why your microwave is drying out your noodles and shares the secret to keeping leftovers soft and tender.
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How Giada De Laurentiis Feels About Raisins In Italian Tuna Salad Sandwiches
If you're looking to add a creative (and sweet) twist to your tuna salad sandwich, celebrity chef Giada De Laurentiis has some sound advice to offer.
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For The Best Pot Roast Of Your Life, Cook It In This Liquid
There's one liquid that can majorly amp up your pot roast, and two experts explained to Chowhound exactly how to add it correctly for the best results.
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Say No To Floppy, Soggy Quesadillas. Use This Easy Cooking Method For The Crispy Texture You Deserve
If your quesadillas always turn out disappointingly soggy and shapeless, there's an easy solution. Here's how to cook them for delightfully crispy results.
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Mashed Potatoes Actually Make The Crispiest French Fries. Here's How It Works
Yes, you can (and should) turn mashed potatoes into fries. Here's why it works and how to make the fries, plus some tips to get the best results.
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Meet Frog Balls: The Southern Way To Make Brussels Sprouts 10 Times Better
If you're not a big fan of steamed or roasted Brussels sprouts and find them to be too bitter and one-note, try turning them into flavor-packed frog balls.
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Soak Watermelon In This Liquid Gold For A Tangy, Sour Snack
This trick transforms watermelon from a syrupy sweet fruit to a salty, tangy, and sweet-sour snack that's so delicious. It's pretty easy to do so, too.
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7 Underrated Cuts Of Beef To Ask Your Butcher For
According to the experts, these lesser-known cuts of beef boast spectacular value and flexibility, and have the potential to overshadow primer slabs.
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Do Electric Stoves Really Cook More Evenly Than Gas? An Expert Weighs In
Cooking with electric versus gas stoves is a long-held debate, where most professional cooks prefer gas stoves. But does one cook more evenly than the other?
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Why Flaky Salt Tastes Less Salty Than Table Salt
Ever wonder why a pinch of flaky salt doesn't pack the same punch as table salt? Certain physical characteristics change how we perceive its taste.
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For The Best, Most Flavorful Green Beans, Make Them Italian Style
Tired of the same old green beans? Give that comforting casserole the night off and take those legumes on a trip to Italy. It's surprisingly easy.
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Why Restaurant Fries Stay Crispy For So Long (And Yours Don't)
Tired of making soggy fries at home? Chowhound spoke with two experts who have the tips you need for making french fries with restaurant-quality crunch.
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The 1960s Ground Beef Dish Burger Lovers Would Swoon Over Today
If you're looking for a quick and easy weeknight dinner, this vintage ground beef dish will satisfy your cravings for comforting, savory flavors.
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Take Fried Chicken From Good To Great With One Simple Swap
The next time you fry chicken, consider swapping your buttermilk for this dairy ingredient for a similarly tangy but slightly thicker marinade and batter.
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