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Learn to Cook Without Recipes from Samin Nosrat

Learn to Cook Without Recipes from Samin Nosrat

Bear with us: We're about to get all philosophical on you for a moment. In the Western perspective of the universe (yeah, we're going there), there are four elements: earth, air, water, and fire. But in the culinary world, there are four other elements essential to taste: salt, fat, acid, and heat, says Samin Nosrat, author of the book entitled just that — Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. Conquer these elements, and you can cook anything. You won't even need a recipe to do it. For realz. READ MORE

Sweet and Savory Quesadilla Recipes That Will Never Fail You

Sweet and Savory Quesadilla Recipes That Will Never Fail You

To be honest, we find ourselves eating more quesadillas than grilled cheese sandwiches these days. There’s something about the casual nature of a quesadilla—just cheese, a vegetable, and/or protein (or dessert ingredients, if you're lucky!) spread onto a tortilla, melted, folded, and eaten hot from the skillet or griddle. It’s the kind of thing that tastes best right out of the pan, standing in the kitchen, fingers smarting from the heat. Here are 11 sweet and savory recipes we can’t drop from our repertoire. READ MORE

The OG Easy Weeknight Dinner: Shrimp Scampi

The OG Easy Weeknight Dinner: Shrimp Scampi

A fancy old-school classic. READ MORE

How to Throw a Mexican Street Food-Inspired Cinco de Mayo Fiesta

How to Throw a Mexican Street Food-Inspired Cinco de Mayo Fiesta

We all know Cinco de Mayo is all about the food. I don’t feel bad saying so – the holiday commemorates the Mexican Army’s unexpected victory over France in the battle of Puebla (but, er, they surrendered a year later). It’s a holiday with little significance in Mexico outside of the state of Puebla, but in the U.S., we use it as an excuse to gorge on guacamole and margaritas. Because now seems as good a time as any to celebrate the amazing contributions of Mexican food culture, let’s use this holiday to focus on the best (and most party-friendly) food in Mexico: the foods prepared and sold by its numerous street vendors. READ MORE

What is the Difference Between Refried Beans and Black Beans?

What is the Difference Between Refried Beans and Black Beans?

Although they're often interchangeable as side dishes when you're ordering at a Mexican restaurant, black beans and refried beans are not the same dish, and you'll be sorely disappointed if you're in the mood for frijoles refritos (which translates directly to well-fried beans), and get frijoles negros instead. READ MORE

Coachella? Nah. It’s Pretzel-Palooza Time

Coachella? Nah. It’s Pretzel-Palooza Time

You know how there's a holiday for everything? Well, National Pretzel Day is April 26. It's a good excuse as any to finally tackle that pretzel recipe you've been meaning to try, or make those cool pretzel-infused recipes, like pretzel buns for your burgers. And so many dips. Plain mustard is only the beginning. We know these holidays are kinda bogus, but when you think about it, what makes a holiday real anyway? We answer these pressing questions and provide you with a enough pretzel recipes to have a crazy Pretzel-palooza. Time to get twisted. READ MORE

GMOs Aren’t the Villains, Says Bill Nye (That Science Guy)

GMOs Aren’t the Villains, Says Bill Nye (That Science Guy)

Our favorite celebrated science geek with a bowtie is back, and he's poking holes in popular thought such as food safety. Bill Nye took time to answer a few questions for Chowhound as his new show, Bill Nye Saves the World, releases today on Netflix. We wanted his takes on collaborating with Food Network's Alton Brown in an episode, molecular gastronomy, and one of the most hot-button food-science issues today — GMOs. READ MORE

How to Make (Real) Ice Cream in Your Food Processor

How to Make (Real) Ice Cream in Your Food Processor

An ice cream maker is a one-trick pony. And with limited space in our kitchens, machinery for the dessert genre isn't always a top priority. Some of the more ice cream-obsessed of us (ahem) think it should be the No. 1 kitchen appliance, but the rest of you will love finding another use for equipment you already have cluttering your cupboards. And a food processor is nothing if not versatile. We can't think of a more noble use for your trusty processor. Invest only in simple ingredients, and make your own ice cream like a boss. READ MORE

Is a Food Processor a Must-Have Kitchen Appliance?

Is a Food Processor a Must-Have Kitchen Appliance?

Many recipes call for using a food processor, but do you really need one? You only have so much space for equipment in your kitchen. A blender and a mixer seem to do the job just fine. Even your hands are tools enough sometimes. Yes, some recipes work best in a food processor, and many recipes can be accomplished just as well without one. READ MORE

Weeknight Cooking Hack: How to do Stir-Fry Right

Weeknight Cooking Hack: How to do Stir-Fry Right

Unlike the root vegetables of winter, spring produce is ripe for quick-cooking methods. And making a quick weeknight meal is always in season. Make a batch of rice at the start of your week and use it for a stir fry, then refried rice meal, and work lunches. Or noodles are a fast choice. There are common mistakes that a little adjustment can solve. Follow these guidelines, and you can have a colorful, flavor-packed, well rounded meal on the table in fewer than 30 minutes. READ MORE