Cooking Tips rss

Ideas, advice, and what to make now from the Chowhound community and CHOW editors.

Make Your Own Blood Orange Digestif!

We’ve been making the boozy after-dinner drinks known as digestifs since 2008, when we published DIY projects for six sweetened sips flavored with citrus or herbs. “Digestifs really are the easiest and most rewarding things to make,” says CHOW’s Chris Rochelle, who’s been at it again in the Test Kitchen, this time with blood oranges. Making a blood orange digestif is a simple process of steeping peels in pure grain alcohol for about six days, then straining and sweetening—all you really need is patience. Next week, Chris will show you how to add rich simple syrup to a finished infusion. But for now, here’s what you’ll need to make your own blood orange digestif: READ MORE

Hot Dog Pancakes: Funky Snacks from Your Past

Since 2006, one discussion in particular has been burning up the Chowhound Home Cooking board. Recipes You've Never Heard of Outside Your Family is an ongoing collection of offbeat things users grew up eating, from funky processed-food mashups of the 1970s to quirky snack obsessions of the 1980s. CHOW’s Chris Rochelle is photo-documenting some especially vivid snacks in the discussion thread. Today’s funky family snack: hot dog pancakes, from Chowhound fredamoon. READ MORE

How to Care for Copper Cookware

Whether you spent a bundle or got a great thrift store deal, get a quick primer on how to care for your functional-but-delicate copper cookware. Learn what tools and temperatures will keep your hardworking beauty safe and intact for years—until it's time to re-tin.

Baloney Cups with Taters & Cheese: Funky Snacks from Your Past

Since 2006, one discussion in particular has been burning up the Chowhound Home Cooking board. Recipes You've Never Heard of Outside Your Family is an ongoing collection of offbeat things users grew up eating, from funky processed-food mashups of the 1970s to quirky snack obsessions of the 1980s. CHOW’s Chris Rochelle is photo-documenting some especially vivid snacks in the discussion thread, stocking his kitchen photo studio with things like baloney, Velveeta, marshmallows, and Miracle Whip, the building blocks of secret family snacking from the past. READ MORE

Lefties’ Laments on Kitchen Tools and Cookware

How is it different for left-handed people navigating the kitchen and cookware? Find out what tools and practices have a handedness to them, from flipping to opening to cutting. Learn what annoys left-handed chefs—and what makes their lives much easier.

What’s Your Go-To Salad Dressing?

Do you have a go-to salad dressing, one you love so much you make it more than any other? See which combinations of vinegars, oils, aromatics, and flavorful additions Chowhounds turn to again and again.

The Truth about Salt and Stainless

We've all heard that salt can damage stainless steel pans, but how does it work, exactly? Will salting your roast or burger while in the pan cause permanent damage? Find out how salt interacts with stainless steel over time—and learn how to protect your pans without sacrificing kitchen convenience.

The Many Faces of Baked Ziti

Homey and hearty, Italian-American baked ziti is cheesy, warming comfort food, and there are as many variations as there are cooks. Some keep it simple, with just pasta, marinara sauce, and mozzarella, while others add ricotta and sausage or a hearty meat ragu. Chowhounds make the case for their favorite versions, with recipes to share.

What’s the Best Can Opener?

Which can opener is easy to operate and can stand up to use over the long haul—opening can after can of tomatoes with no sweat? Find out which brands are a pleasure to use, which ones last decades, and which military-issue can openers have some 'hounds swearing by them.

How to Make Cauliflower Blossom

Roasting is the gateway to cauliflower love for many, but if you're looking to expand your horizons, try one of these preparations 'hounds love, including creamy purées, fresh salads, Indian-spiced dishes, and delicious, healthful stand-ins for rice or couscous.