I need help!
My aioli turned out bitter--anyone know why?
What is the correct ratio of egg-to-oil?
Should I use the "good" olive oil or the lighter stuff that I sautee with?
More from Chowhound
Guides
The Ultimate Spring Produce Guide: What's in Season & How to Use It
by Jen Wheeler | Need a spring vegetable guide to what's in season? Consider this your spring produce cheat sheet—complete...
Recipe Round-Ups
Quick and Easy Instant Pot Breakfast Recipes for Less Morning Stress
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...
Guides
How to Care for Enameled Cast Iron So It Lasts a Lifetime
by Kelly Magyarics | You’ve sprung for a gorgeous piece of enameled cast iron cookware; protect your investment by cleaning...
Home
The Best Tool to Clean a Wood Cutting Board Is Probably in Your Compost Bin
by Debbie Wolfe | Home chefs love wood cutting boards because they are durable and reliable. Wood boards are attractive...
Trending Discussions
NY Times: Chowhound Closes After 25 Years of Food Obsession, Wisdom and Debate
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
