Can electric stoves get a wok hot enough to stir-fry perfectly without boiling or steaming? Find out how different woks perform on electric ranges, and how to stir-fry right—and also what to do if your cooking oil turns into a ball of fire.
They're no giant squid, but the specimens with eight-inch-long bodies frequently found frozen at Asian markets offer up different possibilities than the little guys used for flash-fried calamari rings. Try stuffing them, braising them in wine, poaching them for salads, or cutting them into steaks and sautéing them.
There are almost as many kinds of mortar-and-pestle combinations as there are cuisines, from course granite to Japanese ridged ceramic to smooth laboratory glass. Which of the many mortars and pestles work best for grinding spices, garlic, and more? Learn how the different materials stack up.
Does pizza dough end up too thin in some places and lumpy in others or stubbornly snap back when you try to stretch it? Get tips on stretching technique, plus learn the different effects that stretching and rolling the dough have on the texture of the finished crust.
Is it really possible to boil water in 90 seconds on an induction range, or is that marketing puffery? Get the lowdown from 'hounds who have timed their own induction ranges—plus tips on how to love living with an induction range.
Classic boeuf bourguignon gains layers of flavor from cooking the beef in rendered salt pork or bacon fat and a copious amount of red wine, complemented by mushrooms and pearl onions. Is the very best recipe Julia Child's multipage opus fom Mastering the Art of French Cooking, the latest refinement from Cook's Illustrated, or some other take? Chowhounds compare, contrast, and offer their own interpretations.
How many kilo-whackers and hecto-smackers should your microwave produce? Get the lowdown on microwave oven jargon, from watts to frequency, and find out which units really matter—and what numbers your microwave should have to zap food and beverages fast.
Pearled barley is hulled and polished to remove its bran, and cooks relatively quickly. Its earthy, nutty flavor and slightly chewy texture add interest to a variety of preparations, whether cooked risotto style or in soups, hot side dishes, salads, or even breakfast porridge.
Find out how to safely clean your stovetop grates no matter what their state, including advanced methods to get rid of years of built-up gunk, all without damaging your grates or your skin. Learn what the pros use—the good stuff that's only available in restaurant supply stores, not your average grocery store.
With tender slices of seared beef and mushrooms in a sauce enriched with sour cream, it's no wonder beef stroganoff is creamy comfort food for many, given a lift with dill and lemon. See Chowhounds' favorite stroganoff recipes, including their special twists.