Chowhound
Chowhound is the site for food nerds - from expert chef tips to culinary how-to's, helpful ingredient lists, baking science, and more. www.chowhound.com
- Jamón ibérico is Iberian ham; it's special because it comes from acorn-fed pigs. This results in a fattier, richer, and sweeter meat, but it isn't easy to find.
- Quartz countertops are non-porous and pretty durable, as long as you take care of them properly. Using the wrong cleaners can damage them if you aren't careful.
- Italian pasta comes in many shapes. We break down what they are, and the best sauce pairings, cooking tips, and history to help elevate your next pasta night.
- This cooking method is simple and quick but it packs tons of flavor in your shrimp. The result is a delicate, tasty, and elegant dish.
- Expert sommeliers share their favorite wines from Target that taste expensive but stay affordable, helping you find quality bottles without blowing your budget.
- This trick puts a fun, delicious, and boozy spin on a favorite: pickles. Here's how to spike your pickles for an unexpected and creative appetizer.
- There's a special kind of olive oil that's produced in a mountainous country in southeastern Europe, and everyone should know about it.
- Atlanta has no shortage of personality, but there are still some truly fun and quirky bars worth visiting if you know where to look. Here's where a local goes.
- Nam Kitchen in Gardena, California, is one of Yelp's top 5 U.S. restaurants of 2026. But with unlimited noodles, you might have to wait for a table.
- The Barefoot Contessa has no shortage of opinions when it comes to cooking, and she has a vital recommendation for using store-bought stock.
- 810 Chophouse receives rave reviews online for its scrumptious selection of seafood and meat. Customers praised the wagyu and prime steak cuts.
- Andrew Zimmern says South African kudu is the best meat he’s ever had, after tasting it fresh in South Africa. Find out what it is and how it tastes.
- For most spirits, there are laws strictly regulating production that don't leave much room for experimentation. How then, can Irish whiskey be so experimental?
- We spoke with the "Top Chef" star, cookbook author, and restaurant owner Chef Antonia Lofaso and she shared her pasta tips.
- We tried a dozen store-bought pickles. While some were too salty or soggy, Claussen's Kosher Dill Pickle Spears nailed that classic pickle flavor.
- Using a simple hack with parchment paper, you can easily and quickly make thin gyro-style meat at home without having to bother using a rotisserie.
- A great steak is usually more than enough for a good meal, but that doesn't mean steak can't be better. Next time, try topping your steak with one of these.
- Kitchen drawers and countertops looking a little cluttered lately? This storage set from Costco features 10 organizers and can be configured to suit your needs.
- This rich, silky, deeply flavorful lobster bisque features a scratch-made stock and is the most perfectly elegant starter for a special Valentine's Day meal.
- There's nothing wrong with canned whipped cream, especially if you're buying Reddi-wip, which came out on top of our ranking of store-bought options.
- Craving a food fast replacement? Aldi has the options. From Burger King to Chick-fil-a, we break down the items that'll satisfy any fast food foodie.
- The secret to flawless meal prep is to make sure every ingredient still tastes fresh. To make that happen, you'll need to compartmentalize your process a bit.
- Salt is okay and all, but if that's all you're putting on their fries, you're missing out. Instead, add this fantastic seasoning to amp things up.
- If you find yourself in Italy, be on the lookout for arancini, a classic Sicilian street food that dates back centuries. It's a perfectly crispy, cheesy snack.
- Cross contamination from storing raw meat near ready-to-eat foods risks spreading bacteria, potentially making customers sick. Always store the two separately.
- Chances are chicken wings will be served at your Super Bowl party on Sunday. Americans will collectively consume 1.48 billion, per the National Chicken Council.
- Cooking fried food at home doesn't have to be messy, dangerous, or soggy. All you need is one kitchen tool that can prevent all three issues.
- Beef only gets the USDA prime label when it features an abundance of marbling. Most beef available is either choice or select, but prime is often sought after.
- Jamón ibérico is Iberian ham; it's special because it comes from acorn-fed pigs. This results in a fattier, richer, and sweeter meat, but it isn't easy to find.
- Rick Steves, known for giving tips for traveling in Europe, suggests seeking out places like department stores and museums for grabbing a budget-friendly bite.
- Aldi has a $13 bowl that's comparable to a $160 offering from Sur La Table. There's a minor color and size difference, but they have more in common than not.
- Our crispy, flaky scallion pancakes are perfect for any time of day, portable, dip-able, delicious warm or cold, and surprisingly easy to make.
- Expert sommeliers share their favorite wines from Target that taste expensive but stay affordable, helping you find quality bottles without blowing your budget.
- Since the late 1800s, the award-winning Golden Rule Bar-B-Q & Grill has been a mainstay for Alabamians, cementing itself in local culture and community.
- Yes, you can grow a lemon tree in a pot. Learn more about the best type of pot, the soil, the fertilizer, and more to keep your citrus tree healthy.
- There's a special kind of olive oil that's produced in a mountainous country in southeastern Europe, and everyone should know about it.
- The po' boy has a long and storied history in New Orleans, and many versions abound, but these five sandwiches in The Crescent City are unique.
- Atlanta has no shortage of personality, but there are still some truly fun and quirky bars worth visiting if you know where to look. Here's where a local goes.
- If you've never been to a whiskey bar, you may be wondering what they're like and who they cater to. Here's what to know about this niche type of watering hole.
- Add some extra flair and an appetizer-like twist to your next batch of baked potatoes by integrating this one iconic ingredient into the recipe.
- Steak tips are a classic bit of New England cuisine, and while they may seem very simple to cook, experts have plenty of tips of their own for perfect results.
- The Barefoot Contessa has no shortage of opinions when it comes to cooking, and she has a vital recommendation for using store-bought stock.
- Costco’s rotisserie chicken contains preservatives in its seasonings. We break down exactly what’s inside and what you should know before eating.
- While the whiskey-based beverage is essential to making a rusty nail cocktail, there are so many other ways to work it into other drinks. Here's what to know.
- You can't go wrong with smoked salmon, but if you want to put a spin on this staple for your next appetizer, look to this breakfast classic for inspiration.
- At the oldest watering hole in the City of Brotherly Love, bartenders have been serving patrons for more than 150 years. Here's what to know.
- The higher fat content of chicken thighs means low-and-slow cooking, instead of high direct heat, will prevent them from turning out tough and flavorless.
- Andrew Zimmern says South African kudu is the best meat he’s ever had, after tasting it fresh in South Africa. Find out what it is and how it tastes.
- Eagle Rock Italian Bakery & Deli serves fresh subs and pastries that are a must-try on any trip to Los Angeles. The bread and desserts are freshly baked.
- We went to Red Lobster to try items from their new Lobsterfest menu to see what was worth purchasing and what should be cast back out to sea.
