Home Cooking

A home cook's go-to resource, Chowhound has discussions on recipes, techniques, cookbooks, and so much more.

Starting Dutch Baby in a Cold Oven?

by sugarplumps 8 hours ago

Hi folks! My mom told me recently that she saw a technique on a cooking show for getting better height on a Dutch bab...


Samwi commented 4 hours ago

What are you baking these days? May, 2018 edition!

by buttertart 24 days ago

So here it is just about May. This is the month in which I get to devise a birthday cake for himself (chestnuts will...


sweetTooth commented 6 hours ago

Chicken wings

by codmeister 4 days ago

I bought Tyson frozen chicken wing sections and was surprised to see the directions on the package said "Cook from Fr...


acgold7 commented 1 day ago

Trouble with biscuits - please help!

by katelaine 4 days ago

Hoping someone can help me figure out what is happening with my biscuits lately! I've been making them for years, usu...


medlar commented 2 days ago

Summer 2018 Baking/Dessert Cookbook of the Month Voting

by Caitlin McGrath 3 days ago

It's time to choose the book we'll collectively bake and concoct sweet from in June, July, and August 2018. Our two m...


thebakingjourney commented 2 days ago

Ottolenghi Announces Corrections in Sweet US Edition

by jen kalb 5 months ago

this just came across from Ottolenghi on Facebook. corrections will be made in early 2018 If you have already bou...


RainyRamone commented 3 days ago

Summer 2018 Baking/Dessert Cookbook of the Month Nominations

by Caitlin McGrath 8 days ago

Welcome to the nominations for our Summer 2018 Baking and/or Dessert COTM, to cover June, July, and August. With summ...

Caitlin McGrath

Caitlin McGrath commented 3 days ago

DOTM April 2018: No-Knead Bread

by RainyRamone 2 months ago

Welcome to our Dish of the Month reporting thread for April 2018! Our dish, this month, is No-Knead Bread. No-kn...


masha commented 4 days ago

Peach crisp out of peach pie filling?

by nofunlatte 8 days ago

So, I made the filling for this peach pie last summer. I made the filling to plop into a pie crust and bake, allowing...


nofunlatte commented 7 days ago

Winter 2017-18 Baking/Dessert Cookbook of the Month Nominations

by Caitlin McGrath 6 months ago

It's time to nominate books for a Winter 2017–18 Baking/Dessert Cookbook of the Month, covering mid-December 2017, an...

Caitlin McGrath

Caitlin McGrath commented 8 days ago

Calling all Rick & Morty fans

by irbaboon 8 months ago

How would one go about making real life Simple Rick's Wafers. I mean obviously they couldn't be made with the flav...


mizogg101 commented 9 days ago

Moist chicken breast

by codmeister 14 days ago

When I was a kid, my mother used to make moist, tender, falling-off-the-bone chicken. When I grew up and started coo...


medlar commented 9 days ago

Substituting ghee for butter in BAKING

by sequins 11 years ago

In equal proportions or not? And is such substitution ever a bad idea? I'd be interested in its effects on, say, ch...


suzier commented 9 days ago

Misc fridge stuff to use - please help!

by Ally1111 4 months ago

We have 4 leftover boneless pork chops, 2 fennel bulbs, tons of yellow onions and a Costco pkg of mushrooms that must...


seefoo commented 11 days ago

Savoiardi, Saviata or Shavolette Cookie Recipe

by JWRB1 7 years ago

I’ve been looking for quite a while for a recipe for these cookies, which are carried in a number of Italian bakeries...


Webbinaros commented 12 days ago

Craving spritz cookies... and I don't have a press!

by Spaceechik 18 days ago

Has anyone ever made spritz cookie recipes without using the press? I don't care about fancy shapes, I just want to m...


Spaceechik commented 14 days ago

What are you baking these days? March, 2018 edition!

by buttertart 3 months ago

March is coming in here pretty lambily but we're still expecting prime baking weather during the month. I had big pla...


meatn3 commented 19 days ago

Cooking and Baking with Erythritol

by FlavoursGal 11 years ago

As mentioned on previous threads, I dislike using Splenda because of its taste and other factors. I've been using er...


luannebutcher commented 19 days ago