The Secret To Juicy Fried Chicken Is Inside Your Liquor Cabinet
There are plenty of ways to use alcohol in your cooking, for both flavor and texture, and one particular kind of liquor is a great choice for fried chicken.
Read MoreChowhound’s top-notch editorial coverage hails from a veteran group of writers and recipe developers with varying expertise in the food and drink industries. Every article is reviewed by our editorial team to ensure all information is up-to-date and accurate. Outside experts are also regularly consulted to help deliver the best information available.
Our mission is to publish knowledgeable, engaging articles to give our readers exactly the information they’re looking for – plus more. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
There are plenty of ways to use alcohol in your cooking, for both flavor and texture, and one particular kind of liquor is a great choice for fried chicken.
Read MoreIt's hard to resist experimenting with your BLT. This can mean swapping out mayo, or it can mean spicing up your sandwich with pimento cheese.
Read MoreA good homemade pizza can taste even better than takeout if it’s cooked well. But what is the best oven temperature for pizza, besides “as hot as possible”?
Read MoreLearning to swirl latte art on your morning cup may seem like an uphill struggle, but take our expert ex-barista's advice and you'll soon get the hang of it.
Read MoreIn-N-Out Burger's famous secret menu is full of hidden deliciousness. The Flying Dutchman is a unique addition that caused a stir, so we decided to investigate.
Read MoreWant to save money and enjoy Costco steak? All you have to do is pick up a roast, learn to cut it well, and enjoy thrifty beef for weeks to come.
Read MoreTayto sold its cheese and onion flavor alongside plain crisps and cheese-flavored crisps. Today Walkers is one of the most common potato chip brands.
Read MoreCognac and chocolate are a match made in heaven. Here's why this type of cognac tastes so delectable with both bitter and sweet chocolates.
Read MoreCombining different cuisines in your home cooking can seem daunting, and it can be easy to get wrong. We spoke with an expert to demystify the process.
Read MoreIf you want to elevate your canned cranberry sauce, take some tips from celebrity chef Duff Goldman. Here's how he uses the Thanksgiving side dish.
Read MoreBrining is one of many ways to prep and season meat before cooking, but does it actually make a noticeable difference over other preparation methods?
Read MoreThe precursor to today's spork was the perfect kitchen tool for eating ice cream in the Victorian era. Here's why it worked and where to find one of your own.
Read MoreYou can make your potatoes crispier by creating more surface area to roast, and one of the easiest ways to do that is by smashing those spuds.
Read MoreThe popularity of canned cocktails is on the up and up. But how do you know if you've picked up one of the best options? We asked a mixology expert.
Read MoreHot dogs go hand-in-hand with baseball. But they are also an iconic part of Costco's food court menu. In the battle of the dogs, who comes out on top?
Read MoreThis unique take on a classic ice cream treat is definitely worth trying. Here's why you should throw that banana on the grill before assembling your dessert.
Read MoreBucatini is a unique pasta shape, and Chef Jasper J. Mirabile Jr. exclusively told Chowhound how to cook and utilize this pasta to perfection.
Read MoreAmerican cheese is one of the most popular types of cheese in the U.S. And yet it's always labeled as a 'cheese product.' So, what exactly does that mean?
Read MoreDoes ordering a fancy glass of wine at a restaurant feel like price gouging? An expert dispels the myth that its hefty price tag is due to simple greed.
Read MoreSeafood is a super-nutritious protein, but certain species contain toxically high amounts of mercury. Here's a list of the fish with the lowest mercury levels.
Read MoreFrom sashimi and nigiri to spicy tuna rolls, you already love sushi made with yellowfin and bluefin tuna. Learn more about how their flavors differ.
Read MoreYou might be familiar with pumpernickel bread and its very specific hue, but do you know what is responsible for turning it that dark color?
Read MoreThe difference between an iced latte and an iced cappuccino comes down to milk, and how much of it there is. Here's how to tell the difference.
Read MoreThe brown pigment and roasted taste of your cooked food and your beer is the result of the Maillard reaction. Here's what happens to achieve this phenomenon.
Read MoreWhile Costco has never directly stated which company produces its Kirkland Signature yogurt, there are many clues that point to one brand in particular.
Read MoreWhen the craving for seafood tacos hits, you don't always have to reach for the freshest catch. Instead, give the canned fish in your pantry a chance.
Read MoreWhenever you're preparing any food at home that requires a cutting board, there's one mistake you need to avoid. Otherwise, you be dealing with a safety hazard.
Read More