Hot, freshly cooked eggs on buttered toast are simple comfort food, but when you want to change things up, there are almost endless permutations of eggs-plus-bread, running the gamut from bold and rustic to elegant and refined.
Can you get great-tasting real whipped cream out of a can? Find out which canned whipped creams taste good and fresh—and other solutions for fresh whipped cream without aggravating your whisking elbow.
Canned puréed chestnuts from France, either plain or in a sweetened spread with vanilla, offer an easy way to incorporate the nuts' delicate flavor in dishes both savory and sweet, from mashed potatoes and ravioli to a chocolate-chestnut terrine.
What's the practical difference between 18/10 and 18/8 stainless steel? From function to finish, find out the differences between the two grades of steel. As a bonus, learn what causes blue- and straw-colored discoloration of stainless steel pans.
Blind baking a pie shell—prebaking it filled with weights before adding the pie filling—helps ensure a crisp bottom crust in custard pies, and is a must if you're using an unbaked filling. To prevent your blind-baked crusts from shrinking, slumping, or puffing, check out Chowhounds' advice on pricking and chilling the dough, and why cheap pans can give the best results.
Could those cheap, convenient disposable aluminum roasting pans pose a fire danger in your oven? Find out what kinds of jobs thin aluminum pans can handle safely—and for jobs they can't, get suggestions for budget-friendly alternatives.
For baked potatoes with fluffy interiors and deliciously crispy skin, how should you prep them for the oven? Find out the merits of leaving the potatoes bare versus rubbing them with oil, and whether it ever makes sense to wrap them in foil.
Sharp cheddar cheese and tart apple pie are a classic combination—but how, exactly, do you put the two together? Find out methods to create a melty layer of cheddar atop your special homemade apple pie—with minimal or maximum fuss, depending on your cooking style.
What makes dark-colored tomatoes so special? Chowhounds explain why so-called black tomatoes, ranging in color from brown to purple, are worth seeking out, especially when it's not tomato season where you live.
When mashing potatoes, what's the best ratio of butter and milk to spuds? Chowhounds weigh in, and most agree: Great mashed potatoes depend on plenty of butter.