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Highlights from the General Topics and Cookware boards. Food trends, food products, and burning questions.
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The Power of Schmaltz

Schmaltz, or rendered chicken fat, is a rare delicacy in our age of vegetable oil dominance. It adds a unique savory flavor that's differen... READ MORE

Return of the Breadbox

meatn3 has a household of one, and finds it difficult to use a whole loaf of bread while it's still fresh. The freezer is one solution, but... READ MORE

The Deep, Rich Flavor of Birch Syrup

Chowhounds have often lamented that birch juice, a Russian drink made of birch sap freshly extracted from trees, is impossible to find in t... READ MORE

Overheard on the General Topics Board

"Years ago I went to school for flavor evaluation and analysis as part of my profession. What we learned was that we may consciously l... READ MORE

Why You Shouldn’t Cook with Good Olive Oil

shezmu wants to know: Why do people buy an expensive, fancy extra-virgin olive oil (EVOO) for drizzling, and a less expensive olive oil for... READ MORE

Leftover Anchovies Provide Instant Umami

Though anchovies have their detractors, mbfant observes that the fish are a useful and ubiquitous ingredient in some cuisines. "In Italy ev... READ MORE

Can Frozen Fish Be Fantastic?

gordeaux is a huge fan of fresh fish—the fresher, the better. "The fresher the fish, the less you have to give a damn about 'prep,'" gord... READ MORE

Overheard on the General Topics Board

"[S]hells have a lot of flavor and make excellent stock. You could also put them right into the tomato sauce, but then you'd have the ... READ MORE

The Taste of Terroir

Is it really true that the geographic origin of foods affects the flavor and texture of the finished product, whether wine, cheese, or mapl... READ MORE

Caviar 101

Unfoodie wants to understand the basics of caviar because "the only thing I know about caviar is that it's fish eggs." So Unfoodie wants t... READ MORE