Latest Community Discussions

Let's hear what you have in the oven :)

by MelMM 2 months ago

Welcome to June! Once again we are sticking to an online source. Because of the nature of online sources and the lack of a need for time to acquire a book, this thread will serve as both the announ...

by Amandarama 3 days ago

Here's where we help each other decide "What's for Dinner,” celebrate (or commiserate about) our nightly dinner results, and share recipes - with our modifications noted. What's for Dinner? Phot...

This post maybe a bit jumpy in topics, but I wanted to share my journey in the last month. Much of it was reading and research, other part was guessing, doubting, and asking questions. I hoped t...

by Melanie Wong 2 days ago

" . . . So four guys from the neighborhood: Sauter, Dew, Teddy Kramer and Sri Artham got together and formed a group called “North Beach Delivers.” Each Thursday night since the shelter-in-place be...

by CHSeifert 4 days ago

Lee inspired me to make this thread. I wonder what pans you still keep in your arsenal, but never or very rarely actually use for cooking? I have a heck of a lot of pans, so for those of us ...

Does anyone have a reliable recipe for classic banoffee pie? Here the thing : I have never eaten a banoffee pie. I'd like to make it for my mum ; she tried it while travelling and can't stop talki...

When shopping for bread, do you prefer it pre-sliced, sliced at the point of purchase, or uncut? Depending on the type of loaf, I usually like to slice it myself as needed. How about you?

I'm going to Japan soon, and am considering buy a couple of knives. My wife cooks Chinese food at home while I occasionally help with chopping and prepping. We currently have a cheap chef's knife a...

by tim irvine 1 month ago

I think the Fourth of July is a fun holiday for a lot of reasons. No presents are needed. No one dresses up; in fact dressing like a comfortable teenager is expected. Unlike the winter holidays ...

I just bought a 32oz. bottle of King Syrup at Gourmet Giant on Rockville Pike. The red label with the lion face looked so interesting, and I thought I remember seeing it called for in a recipe for ...

Renovating a kitchen and looking for input. Used to have a Viking that was good but I didn't love it and I'm open to all suggestions. I like Bluestar/Wolf don't need to spend the $$ if there is som...

by MidwesternerTT 13 days ago

Let’s use this thread to share concise weekly dinner menus for each week in August. It's helpful if you can include your location and how many people you are feeding. Links to recipes are always ap...

by The Chowhound Team 1 year ago

Hi all, Due to the increase of threads about exchanging French Laundry reservations, we have created this post dedicated to that purpose. We have locked the previous French Laundry reservati...

by herby 4 days ago

Welcome to August, 2020 Dish of the Month reporting thread! This month we will be baking CLAFOUTIS, a French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered ...

by MelMM 10 days ago

We're going back to an online source for our August Cookbook of the Month: SMITTEN KITCHEN. Because there is no book to buy, this is both the announcement and reporting thread. https://smittenkitc...

I am looking to purchase several jars of Putter's dill pickles. I live in downtown Torpnto. I am willing to travel to GTA if necessary. I have a vehicle. Anyone know where they might be found...

by Googs 1 day ago

Dova Restaurant is set to open in just a few weeks. Colour me excited. https://www.instagram.com/dova.restaurant/

Hi Hounds. Is this okay? I picked up some chicken liver at a local farm and it is frozen in 2 lb. portions. I'm the only (or lonely) one eating it as my partner abstains. Can I cook it and then ref...

by MelMM 4 months ago

Welcome to our May Cookbook of the Month. We will be cooking from the Web site SERIOUS EATS: https://www.seriouseats.com/ This post serves as both the announcement and the reporting thread. Ther...