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What's your favorite vegetarian dinner when you have friends coming home?

by Nesanime 22 hours ago

I have a couple friends for dinner and I want to cook something nice for them. Other times I would have cooked a b...

nofunlatte commented 4 minutes ago

How do you get the fine cooked ground beef texture?

by groover808 7 years ago

I tried making a hotdog chili this weekend, but this always baffles me when I'm cooking ground beef. When you need a ...


ricckky commented 13 minutes ago

MAY 2017 DOTM: Voting

by herby 15 hours ago

Enthusiastic nominations again this month where over 20 dishes were nominated. Three dishes jumped ahead and will be ...


dkennedy commented 20 minutes ago

Voting thread: Cookbook of the Month, May 2017

by pistachio peas 10 days ago

We had a total of 26 books (with a couple "pairings") nominated! Wow. There were two clear front runners, however. On...

alex9179 commented 22 minutes ago

Crispiest Deep Fried, Battered Fish , any Tricks?

by zackly 3 days ago

Sometimes my deep fried fish turns out very crispy and sometimes not and I don't know why. I generally make my batter...


zackly commented 31 minutes ago

Weekly Menu Plans - April 2017 Second Half

by MidwesternerTT 11 days ago

April ..2nd Half. Time to start gardens yet? By month-end I’d guess most of us will be able to use our BBQ grills ou...

clcorbi commented 1 hour ago

Thick vegetable soup

by LakaKuharica 2 hours ago

This tasty and healthy homemade vegetable soup full of veggies can be whipped up in no time! Servings: 4 Tot...

Can I make shrimp for shrimp taco in advance?

by MsBees 15 hours ago

Hi on cinco de mayo I have guests coming in for the weekend. We plan to serve a taco bar with bison carne asdada, por...

hotoynoodle commented 2 hours ago

Tunnel of Fudge Cake

by Emme 11 years ago

Alright, this might seem like a dumb question, but I love the concept of this cake, and have read many recipes for it...


Seasons01 commented 2 hours ago

Table Talk with Christina Arokiasamy of The Malaysian Kitchen

by The Chowhound Team 9 days ago

We noticed your interest in Christina’s latest book, The Malaysian Kitchen, so we invited her, and has gracefully acc...


Mehrin commented 7 hours ago

Beautiful, Moist, Tough Turkey. What Happened?

by kansascity 4 years ago

I know there are two camps on turkey, quick high heat and slow and low. I chose the first, and maybe that was my prob...


Irebel commented 9 hours ago

What's for Dinner #402 (April 2017) - The Sunnier Days Edition

by ChristinaMason 24 days ago

Hopefully no matter where you live (unless you're on the other side of the Equator, that is), things are starting to ...

EllenCooks commented 10 hours ago


by pistachio peas 27 days ago

Use this thread to post reports on the following chapters from DINNER: CHICKEN (p. 22-61) and MEAT: PORK, BEEF, VE...


stockholm28 commented 12 hours ago

Use of finely ground pork rinds as substitute for bread crumbs

by steakman55 4 years ago

My daughter is on a no/low carb kick but loves fried green tomatoes and other foods that require breading. She sugge...


mcahelena commented 13 hours ago

WOW! Salt, Fat, Acid, Heat

by dickgrub 1 day ago

Just spent my first hour of a projected hundred hours with this book by Samin Nosrat, released today. Excellent. We...


medlar commented 13 hours ago

March 2017 COTM: GJELINA, Chapters 1-2 Condiments & Pickles; Salads

by pistachio peas 2 months ago

Use this thread to post reports on GJELINA, chapter 1 (Condiments & Pickle, pp. 42-77) & chapter 2 (Salads, pp. 78-10...

MmeFleiss commented 14 hours ago

Announcement Thread: May 2017, COTM: THE A.O.C. COOKBOOK

by pistachio peas 4 days ago

Well, that was a bumpy ride! But at the end of it, we will cook the delicious food from: THE A.O.C. COOKBOOK by Su...


sr44 commented 14 hours ago

ADOBO - Home Cooking Dish of the Month, April 2017

by herby 27 days ago

This is the thread to report on Adobo that you make in April 2017 and beyond. You could make any adobo you wish - a t...

herby commented 15 hours ago

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