The best hot dogs aren't made by grill alone -- they're forged out of a two-step process that combines the tasty char of the grill with one easy kitchen method.
https://www.chowhound.com/1570801/two-step-method-perfect-memorial-day-hot-dogs/
Some people think that oil and water work well together when you're cooking pasta. Celebrity chef Lidia Bastianich is not one of those people.
https://www.chowhound.com/1568674/mistake-add-oil-pasta-water/
When making her favorite restaurant-style salsa, Ree Drummond chooses not to use fresh tomatoes, and The Pioneer Woman has good reason not to.
https://www.chowhound.com/1569490/ree-drummond-canned-tomatoes-restaurant-salsa/
Rock summer cook-out season with this easy, breezy corn shucking method that you can pull off in just a few minutes. All you need is a microwave.
https://www.chowhound.com/1570518/shuck-corn-quickly-hack-memorial-day/
The salty bean-based drink has become increasingly popular at modern Vietnamese cafes, but the story of its creation is the stuff of legends.
https://www.chowhound.com/1568102/vietnamese-salted-coffee-history/
Every kitchen needs its staple knives and spatulas, but some of the most useful kitchen tools are a bit more obscure. We're here to give them their shine.
https://www.chowhound.com/1565404/uncommon-kitchen-gadgets-tools/
Not all canned tuna is equally bland -- in fact, some is so flavorful it could make for a stand-alone meal. Here's chef David Chang's favorite brand.
https://www.chowhound.com/1568299/best-canned-tuna-according-chef-david-chang/
French toast is always a popular breakfast treat, but you can make it even more crave-worthy with these delicious twists, from fresh fruit to cannoli cream.
To get your brisket just right, you need to properly trim the meat's fat cap. Here's how much to trim for a juicy, tender, not-too-chewy result.
https://www.chowhound.com/1565898/how-much-fat-to-trim-from-beef-brisket/
Plenty of grocery stores sell salmon, but there are good reasons why you might want to consider heading to the bulk retailer the next time you want fillets.
https://www.chowhound.com/1568456/buying-costco-salmon-value/
If you're dairy-free or vegan, there's another way to get that cheesy flavor for your popcorn -- and it's an ingredient you probably don't expect.
https://www.chowhound.com/1565811/secret-ingredient-cheese-popcorn-nutritional-yeast/
Sip better-tasting espresso every morning with this simple Nespresso hack. It will only take a few minutes -- and trust, it's totally worth it.
https://www.chowhound.com/1565342/nespresso-hack-better-coffee/
Next time you're making a cold cut sandwich, swap out your mayo for this mainstay condiment. The result will be a tangy, refreshing pick-me-up.
https://www.chowhound.com/1567400/swap-mayo-cream-cheese-sandwich/
While pre-cut, ready-to-eat produce might look too tempting to pass up, it comes with unique challenges that might result in a higher risk of foodborne illness.
https://www.chowhound.com/1565312/pre-cut-fruits-vegetables-contamination-risk/
France is justifiably famous for its cakes. We break down some of our favorites, from rustic apple cakes to towering, elegant croquembouches.
When searing a steak, butter might seem to have a better flavor while olive oil is the more popular choice, but one of these options is definitely superior.
https://www.chowhound.com/1565168/butter-vs-olive-oil-better-steak/
From apples to lettuce to onions, learn which green flags indicate the cream of the crop when it comes to produce, and which red flags should always be avoided.
https://www.chowhound.com/1563485/green-vs-red-flags-buy-produce-grocery-store/
Think the air fryer is just for lunch or dinner? From bacon twists to French toast, we got a list of our breakfast favorites in the air fryer.
https://www.chowhound.com/1564046/breakfast-food-ingredients-better-air-fryer/
Costco's cost-saving perks go beyond just the deals you'll find in-store. You can use your membership online to score massive deals on cookware and other finds.
https://www.chowhound.com/1565147/costco-perk-inexpensive-cookware/
You're probably putting sauce on your pasta all wrong. The right way involves a specific method -- and for best results, the addition of pasta water, too.
https://www.chowhound.com/1565079/right-vs-wrong-way-combine-pasta-sauce/