There are many types of pretzels that vary in shape, density, and texture, but there’s something about a soft, fluffy, salty pretzel paired with a pungent mustard that really hits the…
With the sky-high price and buying limits on eggs these days, eating them as a daily breakfast has become a lot more of a luxury experience. Still, there’s something about…
Feathered hair, bell bottoms, and strange party dishes defined the 1970s. It was the era when bologna sandwiches became a lunchtime staple and when the U.S. Army inspired the first…
Exclusives Bavette steak, or flap steak, is one of the most underrated cuts of steak around, but it also can be kind of pricey, so it might be out of…
Curly, crinkle, waffle, steak, shoestring, straight-cut. When Chowhound ranked thirteen varieties of frozen fries, the lineup included at least one offering from each of these iconic french fry shapes. Yet…
Chocolate ganache is a vital, all-purpose element to any baker’s repertoire. Despite a short ingredient list of just cream and chocolate, the perfect chocolate ganache requires certain parameters. In an…
Canada’s relationship to its regional fare is evident in the country’s iconography. The world’s largest maple syrup producer, Canada punctuates its national flag with a pronged, bright red maple leaf. Next…
You not be able to place the exact movie, but you know the scene. A man walks into a bar, tie loosened, hat askew, a weary look on his face,…
Maybe it’s the giant, fresh-never-frozen steaks done up with that signature blend of salt, pepper, sugar, and paprika; maybe it’s the rolls with cinnamon butter. Whatever the siren song of…
Literally translated from Farsi as “bottom of the pot,” tahdig is the most delicious and coveted part of many Persian rice dishes, from a simple chelow to ingredient-rich polos. To…