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May 18, 2012 03:36 PM

Best Cooking Website & why you find it interesting

Well, we all know Chowhound is the best place to hang out, but sometimes we wander around & find a really good cooking site that interests us & so we bookmark it or subscribe to it.

I am sure this question must have been asked in the past, but new sites are popping up as we speak & this thread will kinda bring us all up to date as to what is happening out there.

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  1. I have many, but the ones I've actually used recipes from the most are:
    The Pioneer Woman
    The Kitchen Witch
    Both are icredibly talented women and not only cook well, but are very entertaining. Ree is an awesome photographer and her step by step photos of each recipe can transform an amature cook into a well accomplished one. Lyndsey is a great storyteller and very entertaining in her step by step videos.Love them both!!

    2 Replies
    1. re: othervoice

      +1 for The Pioneer Woman, and thanks for the info on The Kitchen Witch. I will check her out.

      1. re: othervoice

        I think the PW can take nice pictures of cooking, whether or not she can cook, I don't know. I do know that her recipes are a mix of the derivative and the wrong-headed. For evidence of the latter, see the recent recipe for carbonara -- it's got bacon, cream, and peas. The cream gets mixed into eggs so you end up with something resembling uncooked quiche on pasta. Blech!

      2. I like to search for old recipes in the Google newspaper archive:

        10 Replies
          1. re: jeanmarieok

            To actually find recipes I enter a search term with the words teaspoon OR tablespoon. Not many stories have those words without a recipe.


            cake teaspoon OR tablespoon

            A lot of recipes use abbreviations. So I also search for tsp OR tbsp


            cake tsp OR tbsp

            1. re: Antilope

              Searching by tablespoon or are a genius for thinking of that. I just keep searching the same old places & keep getting the same old results.

              Better get my chores done before I try your telling where I will land up. Thanks. Looks my pooter might crank out some different stuff for a change.

              1. re: cstout

                narrowing down a Goog news search to words like "vanilla extract" or "sugar" also leads to baking recipes (as one example) very quickly.

                1. re: HillJ

                  Why are there no New York newspapers listed..NY Times, Daily News? I remember "Ask Ella" had a column in the 80's and back I would like to look at now.

          2. re: Antilope

            Old newspapers....that is awsome....thanks so much...never knew that existed!

            Antilope you are bestest there is for finding stuff.

            1. re: cstout

              Google had a project a couple of years ago to digitize old newspapers from microfilm. They were halfway through the project when they decided to abandon it. What was completed they left in place, but they are not adding any new ones. The search engine is heavily flawed and won't go past 10 pages deep. A lot of newspapers are mis-filed by date, etc. Some pages are rotated sideways, up-side-down or even reversed text (film negative was probably backwards when scanned). There is no tool to rotate or flip the pages as viewed. Even so it's still a great resource as it is.

              You cannot copy or print out the pages (probably due to copyright issues). I just resort to typing out the recipes I am interested in. Left-mouse click & hold and drag.

              Some newspapers charge for viewing the archived pages and some of them are free. Their pay-per-view charges are much to high. They should move to a subscription model for the archived pages and I would consider subscribing. As it is I just use the free archived newspapers.

              To view the newspapers, you can use the tools just above the newspaper page, the magnifying glass tools zoom in and out. Use your mouse to drag the page around to view sections of the zoomed in page.

              1. re: Antilope

                If you don't want to type the recipe you want to save, and the whole recipe fits on your screen, you can hit th "Print Screen" key on your keyboard, then open any paint/graphics program, pull down the "Edit" menu, and click on "Paste As New Image." A picture of your screen with the recipe will appear. Save it in the graphic image format of your choice. ".jpg" is the most commonly used. It will copy whatever is on your screen. If the recipe is too big for one screen and you're familiar with manipulating images, you can copy the recpe in two or more captures, then patch them together into one. There is NOTHING on the web that can't be copied. Just don't distribute or sell it and things should be fine.

            2. re: Antilope

              Awesome tip -- I never knew about this function. Thanks!

            3. Either Curious Cook or Ideas in food.

              Mainly because Im a nerd.


              5 Replies
              1. re: twyst

                Curious Cook looks like some good reading there. He mentioned Ruhlman making chicken stock & leaving it out all week on the he CRAZY or what?????? Not in Texas you don't, it will sour in half a day.

                PS...I am a nerdy bird too, so I will like to look around on Curious Cook - loved his garden "art" pictures. Thanks.

                1. re: cstout

                  ummm... It wont sour if you keep it on low heat. But your fuel bill for a week will probably get your attention.

                  1. re: Caroline1

                    Did not know things would not sour if kept on low heat..I actually thought that would make it sour for sure. Thanks for teaching this pup a new trick.

                    Duh, people keep things in crock pots all the time.

                    1. re: cstout

                      In classic French cooking (as well as in wise kitchens around the world), both professional and home cooks each kept a stock pot on the back of the stove that perpetually stayed at a low slow simmer. There was no waste in a classic kitchen as vegetable parings, choice trimmings from meats and poultry, all went into the pot to simmer and meld and produce a rich stock that was the prime liquid for the culinary prizes of that kitchen. How many years the stock had taken to reach its present state of perfection was a point of great pride. Today we open a can of Swenson's. <sigh> Sometimes progress sucks.

                      Which is not to say that Rhulman keeps his stock at a low simmer. He apparently likes to bate danger. Silly man.

                      1. re: Caroline1

                        Please forgive me for not knowing about the Stock Pot simmering on the back burner...a depository for all things wonderful.

                        I tried saving all my scrappy bits & pieces for a week & then putting it all together to make a stock. Well, it just did not have that lovely taste I have heard so much about. Maybe it was my combination of things that made it taste "off". From then on, I pretty much stuck to a basic home made chicken stock recpe. Wish I knew the screct of doing that & coming up with a great taste.
                        Thanks for the little tibit about "long lived" stocks...enjoyed that!!


                You're right cstout, that are so many sites popping up each week. This site in particular has proven to be very reliable and I enjoy her approach to recipe experimentation...and that's the #1 thing I look for in a recipe website: RIFF. What unique approach, substitution or flavor combo home cooks are working on. Great stuff.

                1 Reply
                1. re: HillJ

                  heatherchristo looks very promising too....I love people who play with their food. Thanks.

                2. I just found this one that I am wanting to try the french bread on....unusual recipe. Thanks everybody for sharing!!


                  2 Replies
                  1. re: cstout

                    cstout, I was just sharing a version of the frozen jello dessert recipe on another thread (dirty recipes) and there it is front and center on the jamiecooksitup blog. :) Jamie uses cream cheese and whipped cream and I use frozen vanilla yogurt but it's basically the same idea. and, very refreshing on a hot day.

                    1. re: HillJ

                      I like the idea of frozen vanilla yogurt....I want to make some tomorrow!!!!