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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...


acgold7 commented 12 minutes ago

Weekly Menu Plans - April 2017 Second Half

by MidwesternerTT 12 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...

DuffyH commented 35 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...


Madrid commented 1 hour 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...

Steevin2002 commented 2 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 ...

ChristinaMason commented 2 hours ago

What Are You Baking These Days? April, 2017 edition!

by TorontoJo 25 days ago

Starting up the April thread! Around here, Spring keeps trying to make a permanent appearance, but Winter keeps butti...

MidwesternerTT commented 2 hours ago

MAY 2017 DOTM: Voting

by herby 18 hours ago

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

herby commented 2 hours ago

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

by Nesanime 1 day 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...


masha commented 2 hours 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...

hotoynoodle commented 2 hours ago

April 2017 COTM: DINNER by Melissa Clark

by pistachio peas 27 days ago

Have we ever been so prepared, cookbooks in hand, and raring to go?! There has been so much energetic enthusiasm for ...

DuffyH commented 3 hours 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 3 hours ago

Thick vegetable soup

by LakaKuharica 5 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 18 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 5 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 5 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 15 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 16 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 16 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 17 hours ago

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