Tips, Tricks, & Shortcuts

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

Apple Cores: Not Just for the Compost Bin

What’s not to love about an orchard-fresh apple on a crisp autumn day? For many people, it’s the core, which often finds itself on the fast track to the trash. But did you know that you can use apple...

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Things to add to chili recipe?

by AndIDontMind 12 years ago

I have been using a very simple chili recipe - ground beef, taco seasoning, onion powder, garlic powder, ground cumin, cheese, kidney and pinto beans, and salsa - and plan to make a pot this weeken...

How do you keep fried chicken crispy for a picnic?

by frobe 12 years ago

Yesterday I made some fried chicken tenders that came out great. I needed to bring them to a picnic about 20 minutes after they were done so put them on a cooling rack for that time and then put t...

How do you peel an acorn squash?

by Madelyne 13 years ago

So I've never cooked with acorn squash before, and I'm going to be making a dish in the slow cooker that calls for peeled, seeded and diced acorn squash. It occurred to me that it might be a chall...

How to fancy up canned corn?

by wendywa 12 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 13 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 13 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 14 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 14 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 15 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 17 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 18 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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