Welcome to Chowhound!

We've curated the best from the Chowhound community discussions into this feed. Create an account or log in to personalize your experience and live your best food life!


Favorite Kitchen Knife

by drrayeye 15 hours ago

What's your favorite kitchen knife--and why? The why is the hard part. My favorite, the Miyabi 8" birchwood guyoto, is not the most frequently used--nor is it the most versatile--but it's my fa...


Adding a Touch of Vaguely Vietnamese Sweetness to Roast Meats

Jim Leff
by Jim Leff 1 day ago

I think I've mastered pan-seared pork chops (recent effort below). I use unconventional spices (combinations of galangal, Spanish smoked paprika, coriander, oregano, and Tellicherry black pepper). ...


New Hammersmith Brooklyn Copper Cookware by way of New Jersey

by alexrander 2 days ago

I’m so confused. New Hammersmith Copper Pans and website? I don’t know anything about it.


Help Me Recreate & Identify Components Of A White Chocolate Butterscotch Cake I Tried (Photos Included)

by cgxy96 2 days ago

I fell in love with a white chocolate butterscotch block cake from a chain store in my country called Awfully Chocolate. Trying to recreate it at home but I need help identifying certain components...


Difference between SOLID SHEET and SCREEN

by xidir 3 days ago

In Fruit drying training books, it is mentioned to cover the trays with SCREEN and SOLID SHEET. what is the difference between solid sheet and screen?


Is my biscuit supposed to look like this whole baking? (Oil coming out)

by cgxy96 3 days ago

I used this recipe below. I had 107g of butter and substitute the rest with canola oil to form the 170g called for in the recipe. Other than that I followed it exactly. While baking I noticed that ...


A Secret Society Of Chicago Bakers Meets Every Month — And It’s Keeping Beloved Bakeries Alive

Melanie Wong
by Melanie Wong 3 days ago

" ... Keeping costs low at the bakeries means the baked goods cost less, too. And the group is responsible for ensuring historical bakeries stick around for more generations. The bakeries don’t ...


Chorizo Chile Recipe?

by zackly 4 days ago

I have to make a dish for a party I won't be attending. I have a 1# package of raw chorizo (Hatfield brand) that I would like to utilize. I was thinking of making chili with it, covered with chedda...


A dozen canned mackerel ...

by RHplus 4 days ago

So, more than a dozen canned mackerel arrived today. What to do with these? Any recipe recommendations for canned (tinned) mackerel for picky children?

Chocolate Fondue use Milk or Cream?

by FrznrthS 4 days ago

Hi, I was looking at chocolate fondue recipes and saw one author suggesting to use milk if you want a more intense chocolate taste and to use cream if you want the taste more muted. True? I was...

A No-Name Impromptu Funky and Expensive Snack to watch 'Ted Lasso' with!

Charles Yu
by Charles Yu 4 days ago

Russian Sturgeon Ossetra Caviar, Wild Alaskan Salmon Ikura, Norwegian North Atlantic Sweet Shrimp, Home-made Wasabi Sour Cream Mayo, Rosti Potato Pancake, Beurre Noisette. Totally surprising and...


A special brunch menu - seeking advice

by herby 5 days ago

In a week+ I am hosting my friend, her recently married son and his bride for a brunch to celebrate the start of their life as a couple. They all love (cold) smoked salmon so that is going to be th...


Poc chuc in Instant Pot w/ passionfruit -- seeking advice?

Dave MP
by Dave MP 5 days ago

Last year I made a very successful poc chuc (Yucatecan pulled pork) recipe using my Instant Pot. This was the recipe, more or less: Ingredients: Approx 3 lbs of pork shoulder, cut into strips. ...


Chilli crisp

by Amandarama 5 days ago

While certainly homemade is best, for those of you that purchase chilli crisp/oil, which brands do you prefer and why? I am thinking about getting some and am trying to decide between a Lao Gan Ma...

dich vu chuyen nha ha long

'Gastro Obscura': loaded with fascinating culinary trivia...

by gutreactions 5 days ago

Just watched Good Morning America as the co-author of this new book: Gastro Obscura, takes us thru an extraordinary global culinary safari. A compendium of facts and trivia about the world of food ...


NOVEMBER 2021 Cookbook of the Month NOMINATIONS

by MonicaMadeIt 6 days ago

Hello, cooking friends! It's time to nominate cookbooks for November 2021 Cookbook of the Month! As the days are getting shorter and the weather cools, what books or other sources would you like ...


New York Times' "The Restaurant List 2021" List

by patsully 6 days ago

A new top 50 list, unranked thankfully. "Together they reflect the rich mosaic of American dining — from the melding of Thai curry and Texas brisket in the Pacific Northwest, to heritage crab r...