Recipes & Food

Steeping sliced bananas in fresh milk infuses this warm and creamy banana pudding with flavor from the inside out.

10 Egg Cooking Tricks/Hacks/Tips This video shows you 10 great tips to cook your eggs in new and innovative ways. The egg tricks in the video are: 1. Herb & ...

Cold and briny, with the fresh, salty-air scent of the ocean, oysters are the only animals commonly consumed live in the Western world. Paired with an ice-cold beer or a crisp, dry white wine or Champagne, they are the perfect hors d'oeuvre or appetizer. The key is knowing how to select them, and how to open them.

For better and brighter oysters Rockefeller, lose the spinach and cream and prepare the topping in stages.

Toasting sugar in a low oven allows it to slowly caramelize without sacrificing its crystalline structure. The result is a sort of "granulated caramel" that can be used in any recipe as a one-to-one substitution for plain sugar. A mere hour of toasting will dramatically tame the sugar's sweetness, while extended periods of time will build a more intense caramel flavor. This technique works best with large batches of sugar; for smaller batches, check out our guide to quick toasted sugar. Whatever the case, play around and find out what style works best for you.

Just as there are great burgers and bad ones, not all indoor pulled pork is created equal. My goal with this recipe was to come up with a technique to produce pulled pork that shreds into large, tender chunks that are moist but not wet, with a flavor that balances sweet molasses, bright vinegar, heat, and just a hint of smoke. Oh, and I wanted it to be darn easy to boot.

Tamale pie is a dish that screams for an update. I mean, it's cornbread and chili all rolled into one! Just imagine how great it could be if we took the time to make a real, deeply flavored, meaty chili from scratch, eschewing the dump-and-stir approach and instead building up layers of spices and aromatics. Now imagine that chili topped with tender, moist, crisp-edged, buttery cornbread with those chili juices seeping up into it as it bakes in the oven. That's the kind of meal I'd love to come home to after a long day out in the cold. Wouldn't you?

We combine store-bought puff pastry dough with pepperoni pizza-themed fillings, and roll it up using the traditional Chinese scallion pancake method as our inspiration before pressing the whole thing into a waffle iron. The result is a buttery, cheesy, crispy, flaky, flavor-packed treat.

These savory one-bowl biscuits are as easy as they are cheesy, which is to say: very. Best of all, the dry mix can be prepped in advance and refrigerated until the expiration date stamped on the package of cheese, so you can keep a bag on hand to bake whenever you need an easy side for a batch of chili or lobster bisque. Don't be afraid to tinker with the garlic and spice ratios listed below: their intensity will vary by age and brand of the ingredients you have on hand.

The main event. The main squeeze. The main...well, you get it. It’s called main for a reason, and when it’s all said and done, they’ll always remember the entree, which is why we've compiled the Chowhound community’s most-shared main course recipes of the year! The list has a bit of everything from simpler one-pot weeknight meals, like green chicken chili, to higher-degree-of-difficulty endeavors like David Chang’s Bo Ssam (roasted pork) from his popular restaurant, Momofuku. Other celebrity chefs like Thomas Keller (French Laundry and Per Se), and Rachael Ray ("The Rachael Ray Show") made ...

Learn about how to time putting your ingredients in the oven and how to temp your chicken for optimal results in this easy cheet-pan dinner recipe.

Quick and easy, this chicken Marsala is packed with flavor, thanks to Marsala wine, sautéed mushrooms, shallots, and garlic. The secret to success with this version is to slip extra gelatin into the chicken stock—which helps give the sauce a glaze-like consistency that's just like the best restaurant pan sauces—along with a few other small tricks (hello, soy sauce!).

This recipe for Korean doenjang jjigae produces a rich, funky, filling, and flavorful stew in no time.

Dutch-style cocoas are alkaline and dark, with a flavor that's earthy and deep. These six brands are guaranteed to please.

When The Takeout’s Gwen Ihnat sat down with Chicago chef Stephanie Izard not too long ago, one passage of her interview stuck with me and wouldn’t let go:

I used to feel guilty asking chefs for recipes. In a roundabout, nonsensical way, by making that dish at home it felt like I was taking business away from the creator. However, I made one exception in my seven years as a restaurant critic at the Chicago Tribune. It was for a marinated Chinese eggplant side dish I had at Urban Belly, a restaurant I consider the Momofuku Noodle Bar of the Midwest. That restaurant, from chef Bill Kim, helped usher in the mainstreaming of ramen culture in Chicago.

The smoked rib tips and hot links of Chicago's South Side represent an indispensable regional barbeque style, but half the city doesn't know it exists.

Welcome to American Sandwiches Week, a celebration of the mighty sandwich through the lens of Americana.

Umami Issues is The Takeout’s exploration of cooking food with the rich, savory, mysterious taste sensation known as umami.

Let’s not mince words: This here is one of the most delicious dishes I’ve had the pleasure of eating all year. It’s a mushroom bolognese tagliatelle from the Chicago restaurant Somerset, helmed by Michelin-starred chef Lee Wolen. As a lifelong carnivore, this vegetarian pasta feels like the last thing in the world that could be labeled vegetarian—it’s a level 10 in richness and a level 14 in indulgence (my scale goes from 1 to 5). Even though the dish feels meaty and substantial, you’re only two ingredients away in the final step—butter and Parmesan—from making the dish wholly vegan. But th...

As a lifelong Chicagoan, sure I’ve heard the many cracks about how dumb we all are to eat deep-dish when other pizza exists. They culminate in this particular legendary rant by Jon Stewart on The Daily Show, who calls deep-dish “a fucking casserole.”

With good-quality Dutch cocoa powder and plenty of butter, homemade Oreos are easier than you'd think to make. Plus, they're just as sturdy and dunkable as the original—no squishy filling here! BraveTart shows you how.

It's not as well known in the States as tonkotsu, but rich and creamy tori paitan ramen, made with a base of chicken broth, can be every bit as tasty. Here's how to make a relatively quick version, either from scratch or using leftovers from our chintan shoyu ramen recipe, with the help of your pressure cooker.

Scented with almond and anise, these crunchy homemade biscotti (twice-baked Italian cookies) are as classic as they are simple to make.

Storing your food right is essential. Doing it wrong means wasted food and money. Here's how to do it right.

You’re on the go but breakfast is essential. Before you leave the house you take a last glance at your kitchen worktop and you see cupcakes and a fruit and nut mixture – what do you choose? How about a combination of the two? Enter these breakfast muffins.

This Ottolenghi chocolate fridge cake should be seen as a bit of a pantry cake as well, using what you have in the cupboard. All sorts of different-flavoured chocolate (ginger chocolate, chilli chocolate and so forth), biscuits, nuts, dried fruit or alcohol can be used, instead of what’s listed here.

A relatively simple and straightforward method for producing all the components of a classic clear shoyu ramen.

Big cities don't hog all the good restaurants. These are the small-town restaurants worth road-tripping for.

The taco is deceptively simple by reputation, but there are dozens of fillings that require painstaking preparation. Here are the best on...