The Food Plating Mistake Too Many People Make
To learn about food plating mistakes that many amateur chefs make, Chowhound spoke with a recipe developer and the senior culinary manager at HelloFresh.
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Add A Savory Flavor Bomb To Your Banana Bread With This Addition
Banana bread is a prime baked good for all manner of mix-ins. This once-trendy, savory upgrade is the perfect complement to the quick bread's sweetness.
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The Unexpected Fruit People Are Using In Cobblers
When it comes to cobbler, you might think of peaches or apples, but what about this juicy melon? It might seem like a surprising filling, but it's delicious.
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You Can Pan-Fry Your Steak Using A Layer Of Salt Instead Of Oil — But Should You?
When most people pan-fry steak, they do so with a layer of oil (or some other fat). Others may turn to salt-frying instead, but is it a method worth your time?
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What To Know About The 10-5-5 Rule For Perfectly Cooked Sushi Rice
The 10-5-5 cooking method helps you achieve perfectly tender and fluffy rice, but is the trick effective for sushi rice, too? Here's what an expert says.
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Store-Bought Ladyfingers Make Homemade Tiramisu A Breeze
Is homemade always better than store-bought? Not necessarily when it comes to ladyfingers, especially if you want a quicker and more fuss-free tiramisu.
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6 Tips For Braising Meat With Soda
Braising is an excellent cooking technique to enhance the flavor and texture of meat dishes, and soda happens to be a surprisingly effective ingredient.
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Give Boxed Brownie Mix Some Excitement With An Unexpected Addition From The Baby Food Aisle
If you want to make your brownie mix taste even sweeter and more decadent, try adding this unexpected purée to the mix. It can even replace butter.
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You Can Skip The Dairy And Still Get Creamy Corn And Potato Chowder. Here's How
Want to make a rich, creamy corn and potato chowder without any dairy? We asked an expert for the best swaps and cooking tips to nail the plant-based soup.
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Chicken Can Be Pan-Fried Perfectly With This Simple Hack Using Water
Chicken doesn't always cook perfectly. If you're having trouble making chicken at home, try this cooking method that uses a little bit of water. Here's how.
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How Long To Cook A Spiral Ham For The Best Caramelized Finish
If you secure a spiral ham, be it for a special occasion or just what you've been craving, make sure you cook it just right for that caramelized finish.
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Matcha Transforms This Movie Night Staple Into A Savory Snack You Can't Resist
The next time your cravings strike for this classic movie night snack, give it a flavor boost with matcha powder. Here are a few tasty ways to use the tea well.
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President Taft Loved This Once Popular Soup That's Illegal To Make Today
Everyone has a favorite meal, even presidents. Most presidents had somewhat common favorites, but William Howard Taft loved a soup that's now illegal to make.
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The Only Ingredient You Need To Stabilize Italian Meringue
Whipping up an Italian meringue is one of the simplest culinary feats out there, in theory. If your meringue peaks aren't stable enough, try this ingredient.
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Swap Sauerkraut On Your Hot Dog With Something Cooler For A Tangy Twist
If you love sauerkraut but are looking for something a bit different, there's an easy way to mix up your hot dog. Try this tangy, cool ingredient instead.
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Follow This Broccoli Salad Prep Tip For A Softer Crunch And Deeper Flavor
Broccoli salad is a great way to shake things up from lettuce-based salads, but it does require a bit of prep work to ensure a softer crunch and deeper flavor.
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The One Thing You Never Want To Do When Cooking With Zucchini
Zucchini is a versatile vegetable that you can use in many dishes. But if you want to cook zucchini the right way, there's one thing you shouldn't do.
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What You Should Consider Before Mixing Vinegar Into A Marinade
Vinegar is an often-used ingredient in the best marinades, but you shouldn't add some without thinking it through. Here's everything you need to know.
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Why Fancy Steakhouses Turn Their Noses Up At Sirloin Steak
Sirloin is something of a taboo steak cut at high-end steakhouses, rarely appearing on menus despite its popularity at casual chains. We asked an expert why.
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Why Homemade Meringue Should Never Be Frozen
If you're making big batch of meringue from scratch, you're likely to have leftovers. But you won't want to ruin your meringue by freezing it. Here's why.
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Aluminum Foil Makes Getting Rid Of Bacon Grease A Breeze
You probably know that you should never pour bacon grease down the drain, but what should you do with it instead? Try this easy aluminum foil method.
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The 10 Best Alcohol-Free Substitutes For Red Wine In Recipes
Adding red wine to recipes can add depth of flavor and an enticing aroma, but if you're looking for alternatives, chefs say these are the perfect substitutes.
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Gordon Ramsay's Easy Tip For Avoiding Soggy Eggs Benedict
The most difficult part of making eggs Benedict is achieving the perfect poach. Thankfully, Gordon Ramsay has a quick solution to prevent a soggy dish.
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16 Simple Ways To Make Cauliflower Rice Taste Delicious
These tips will add oomph to this otherwise austere dish, but combining two or more is the ultimate ticket to a cauliflower rice that will win you over.
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What Giada De Laurentiis Uses To Put An Extra 'Pop' In Homemade Pop Tarts
Giada De Laurentiis' pop tarts are not the toaster pastries that you think. They are fruity, chocolatey, tart-like confections with a crackly surprise inside.
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The Protein-Packed Dorm Breakfast Any College Student With A Fridge Can Make
Deciding what to eat every morning while in college is exhausting. Thankfully, this customizable, high-protein breakfast is easy to meal prep in a mini fridge.
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The Best Way To Remove The Bitter Taste In Brussels Sprouts
Brussels sprouts have a reputation for bitterness. Here's the best way to get rid of that pungent taste if you want to enjoy these tiny cabbages more.
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