HOME > Chowhound >

Home Cooking

BETA
  • POST:
    • Looking for in-depth food conversation? Our knowledgable Community is ready to discuss (and sometimes debate) all things food.
    • Have a quick question for the Community? Ask and others will vote up the best answers for you to choose from.
    • Share your photos in an organized list. Whether a tasting menu, your best cocktail creation, or a new restaurant, a picture says a thousand words.
    • Discover something great to share with the Community? Start a conversation about a food related link.
Type

200lb pig

Feb 25, 2015 by cjhale91

3

Taking the heat out of my too spicy chili

Oct 31, 2006 by foodrocks

138

Flour Weight

Oct 04, 2012 by alliels

24

My very costly "leak-proof" springform pan leaks! Can I prevent this?

Dec 24, 2011 by hungryinmanhattan

44

Tried and True Recipes from David Thompson's "Thai Food" #2

Apr 22, 2013 by qianning

104

Hungarian Palacsinta

Jun 20, 2007 by Jim Leff

52

Help with a fig glaze

Feb 23, 2015 by foreverhungry

6

Cooking for a Very Hungry, Slightly Picky Crowd

Feb 22, 2015 by yumfactr

49

Breakfast and Lunch suggestions for a group of women

Feb 07, 2015 by herby

89

Before I complain to the grocery store about the chicken...

May 17, 2011 by Birmingham

39

Tin of Foie Gras

Feb 26, 2007 by h2o

7

How to avoid a "livery" flavor in ground beef ?

Nov 16, 2006 by BangorDin

18

Sous Vide pork roast+ potatoes - when to add

Feb 25, 2015 by michaeljc70

2

How many appetizers do I need?

Jun 18, 2009 by blender

20

1 duck liver

Jan 24, 2008 by Karen_Schaffer

7

What cookbooks have you bought lately or are you lusting after? October 2014 Edition. [old]

Sep 30, 2014 by roxlet

601

Help with menu planning--hosting a BBQ with 15-30+ guests

Feb 22, 2015 by nothingswrong

35

Can I use butter instead of oil when I sous vide?

Feb 25, 2015 by Heidi cooks and bakes

3

How Do The Chinese Restaurants Get Their Chicken So Tender???

Sep 30, 2005 by Shirley

46

What side to serve with fishcakes?

Nov 30, 2007 by icecreamgal

20

What else to do with smoked scamorza?

Feb 24, 2015 by AmyH

2

Type of tea in milk tea? (Wonderful Foods)

May 15, 2012 by misahpea

18

Can I substitute fermented bean curd for hot bean paste?

Feb 23, 2015 by bamasuz

5

Do I need to blanch baby kale for this lasagna recipe?

Feb 24, 2015 by pamelak52

6

Dried Cherry Pie?

Oct 03, 2007 by paulcooks

15