A lot of Chowhounds are into smoking and grilling these days, and the talk about barbecuing usually covers a mix of equipment, technique, and recipes. Now there's a brand-new place for these discussions to live: the BBQ, Smoking, & Grilling Board. Check out the most recent discussions and join in on the fun.
What's the best way to preserve eggs if you have more than you can use in the short term? Find out how long you can keep them in the fridge, as well as the best ways to freeze them uncooked and which egg dishes freeze well.
It's not too soon to start planning your Thanksgiving feast. And while nothing's more traditional than pumpkin pie, it doesn't have to be boring. Chowhounds share their favorite tweaks to the holiday classic, from alternative sweeteners to special toppings.
If you're used to an 8-inch chef's knife, switching to a 10-inch knife is tricky at first—but soon all you'll notice is the extra cutting reach. And if a 10-inch knife is good, is a 12-inch knife even better? See what Chowhounds had to say.
Bringing salads for lunch is healthful and economical, but how can you keep them from wilting by noon? Learn the right way to pack a salad, along with the best containers for a spill-free commute.
If you don't have time to fly to Brazil, check out this Chowhound discussion to catch a glimpse of the country's alluring fruit markets offering such wares as giant dinosaur tangerines with green heads. Those are called dekopons (and they're not just for sale in Rio). Find out what they look like inside, and how they taste.
Even a single summer squash plant (or a generous neighbor) can leave you with more produce than you know what to do with. Check out these tips for putting up a pile of zucchini, including the best ways to freeze it and how to make an irresistible zucchini butter.
It can be hard to find delectable, perfectly fresh fish—especially in inland states. Find out the not-so-terrible truth about frozen-at-sea fish, and learn Chowhound strategies for finding fresh fish anywhere.
Whether your puréed vegetable soup has cream or not, you can make it thicker with a simple addition of flour or other starch. Here's how.
What is in salt besides its saltiness? Can you taste the additives in some salts? Learn about white, pink, and gray salts, and how chefs use them to boost flavor.