A digital meat thermometer is a quick, convenient way to make sure your roasts come out perfectly, neither dried out nor unsafely raw. But which one is the best? Learn which thermometers are beloved by their owners, and what you're paying for with a more expensive model.
When you're faced with a refrigerator full of vegetable odds and ends and random bits of meat or cheese, it's time to improvise some meals rather than let your stores go to waste. Combined with pantry staples like grains, beans, or pasta, almost any perishables can be transformed into a satisfying soup, salad, taco filling, or egg dish, Chowhounds attest.
Scrapple, the humble dish of pork scraps and cornmeal, is something that even serious Chowhounds can find hard to stomach. If you like scrapple, you get instant food credibility. Find out what are scrapple fans' favorite ways to make, fry, and eat scrapple—including a beginner version with no organ meat whatsoever.
Barbecue aficionados know that a low temperature and long hours are the key to pork shoulder tender enough for pulling. If you don't have a backyard smoker, the low-and-slow approach also works well in the oven. Check out Chowhounds' advice on spicing, temperature, and timing, and how to make use of all that flavorful rendered pork fat.
Would you eat more fresh pomegranates if you could get the juicy seeds out in 10 seconds? Learn the easiest, fastest ways to remove the arils from a pomegranate, including a "whacking" method that'll help get your aggressions out. Get troubleshooting help, and enjoy the rest of pomegranate season!
Sweet, earthy parsnips are a truly versatile root vegetable. Used alone or combined with other vegetables, you can prepare them in many ways. Roasted, sautéed, or mashed with potatoes, they make a fine side dish, and some 'hounds call them a key addition to chicken soup and beef stew.
Want to flip over-easy eggs in the pan with a flick of the wrist, with no spatula and no broken yolks? Find out what kind of pan works best, get step-by-step instructions on how to do the fancy flipping, and then casually pull off this trick anytime you want.
Good fresh pasta can be made with minimal ingredients and a bit of practice, but what are the keys to a dough that's easy to work with and yields supple, silky-textured noodles? Chowhounds weigh in on egg-to-flour ratios, using a food processor versus kneading by hand, whether to rest the dough, and the best equipment for rolling it out.
Giardiniera, a spicy, garlicky relish made from hot peppers and other vegetables, is an indispensable condiment for Chicago-style Italian beef sandwiches, but its kicky flavor enhances other dishes equally well. Rather than resort to heavy, oily commercial versions, 'hounds recommend making fresh homemade giardiniera to stash in your fridge for perking up all kinds of food.
Find out why head cheese, known by some 'hounds as brawn or souse, has so many raving fans despite its gross-out reputation. Learn what makes head cheese so enjoyable, what it's really made of (it's not brains), how to find the good stuff, and how to make your own!