What's the best kitchen torch for flaming the crunchy sugar layer atop a crème brûlée? Chowhounds share their recommendations for torches made specifically for kitchen use, as well as the workshop variety from the hardware store, with ease of use and cost in mind.
Hanger steaks can be hard to come by at the butcher counter (there's only one per steer), but they're worth seeking out for their deep beefy flavor. Find out how to trim, cook, and slice a hanger steak, and whether it makes sense to use a marinade.
Learn about two herbs used in cuisines around the world that you probably won't find at even a fancy supermarket: culantro (Eryngium foetidum, known as ngo gai in Vietnamese; pictured), with long leaves and intense flavor; and broadleaf thyme (Plectranthus amboinicus, known by many names, including Mexican mint and Cuban oregano), a succulent with thick leaves and an addictive perfume. Get tips on how to find and grow these herbs, plus ways Chowhounds love to use them—battered, deep-fried Cuban oregano leaves, anyone?
The demand for highly fragrant old-world truffles like Périgord and Alba has resulted in skyrocketing prices, and an increase in the popularity of less expensive, milder species, including summer truffles (also known as Burgundy truffles, pictured) and Oregon whites. Get beyond the hype and misleading marketing and find out what these cheaper, milder truffle species are all about.
Does the ground beef available to you make your burgers bland? Find out what kinds of beef will turn a homemade burger into a juicy "umami bomb" like the best restaurant burgers—including the most flavorful types of cattle and the ideal mix of cuts of beef. You may never see an oxtail the same way again!
Hearty, wine-rich boeuf bourguignon and coq au vin are rustic dishes from the Burgundy region of France, traditionally made with local bottlings. To keep it authentic without breaking the bank, check out Chowhounds' recommended varietals and labels for good quality reds at a reasonable price.
We've all been there: happily preparing food or washing dishes when all of a sudden two similarly sized kitchen items get stuck together and can't be pulled apart. Find out what works to get stuck items unstuck—ideally without smashing either one!
If you love the toasted nuts and gooey custard of classic pecan pie but find typical recipes toothachingly sugary, you'll welcome these methods for dialing back the sweetness—including using flavorful alternatives to corn syrup and getting the nuts-to-filling ratio right.