Tips, Tricks, & Shortcuts

Chowhounds share their best-loved tips, tricks, and shortcuts for cooking, baking, mixology, and more.

How to Get Bundt Cake Out of the Pan in One Piece

Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances, plus intel on how to care for all of it, the best recipes to make with every piece, and exclusive...

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How to fancy up canned corn?

by wendywa 11 years ago

I'm cooking dinner for a friend's family because she is recovering from surgery. They are not very experimental eaters, so I am simply roasting a chicken and preparing a green bean casserole. I h...

Cooking Wild Duck

by JenBoes 11 years ago

My husband is an avid duck hunter but we always end up giving the meat away because I have been under the impression that wild duck does not taste very good. This fall, I have made it my mission to...

Steak "resting" done correctly??

by PhatDaddy 11 years ago

I've been reading a lot about letting steaks "rest" after cooking, to help hold the juices. This all makes good sense to me (I'm obviously just getting started with grilling the RIGHT way). But I...

Why does my pumpkin pie always crack?

by LAcupcake 12 years ago

I have a great recipe that I love but every time I make a pumpkin pie the custard cracks as it cools. Please help me improve my pie aesthetics this Thanksgiving!!!

I'd like to jazz up some white rice

Cheese Boy
by Cheese Boy 12 years ago

There has to be some creative ways to flavor otherwise boring steamed white rice. Jasmine, basmati, uncle ben's, minute rice ... it doesn't matter. I'd like some ideas on how to liven up this star...

What to do with Beef Cubes???

by EMZ 13 years ago

I've got some defrosted beef cubes sitting in the fridge all set for dinner tonight. While I have everything needed to make a decent stew, I'm just not in the mood for that. Any ideas on how to jaz...

Cooking Rice without sticking to pot

by JessicaSophia 15 years ago

Every time I make rice on the stovetop or rice pilaf in the oven, it always comes out with a layer of rice stuck and burnt to the bottom of the pan. What am I doing wrong?

Recommendations on herbs and spices for black beans?

by Bill 16 years ago

The black beans I make come out pretty dull for my tastes (I add carrots, garlic, onion, and cumin)-- not at all like the tasty black beans I get at some restaurants. Can anyone recommend additions...

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