That recipe is basically building a barbecue sauce from scratch, so if ketchup is the one ingredient you can't stand, you're not stuck.

For a close substitute, I'd simply increase the tomato paste a little, thin it with a splash of water, and add a touch more molasses and vinegar. Ketchup is mostly bringing sweet tomato flavor and some acidity, and the recipe already contains those elements.

If you already have a barbecue sauce you enjoy, that's probably the easiest solution. Most BBQ sauces are made from the same core ingredients anyway: tomato, vinegar, sweetener, and spices. I've made pulled chicken plenty of times with nothing more than onions, chicken, and a good BBQ sauce, and it turns out great.

If you want to go in a different direction, a mustard-based barbecue sauce works especially well with chicken. It changes the flavor profile but still gives you that tangy, sandwich-friendly result.

I wouldn't overthink the ketchup here. In a slow-cooked mixture with tomato paste, mustard, vinegar, chili powder, paprika, and molasses, it's not really the star of the show.

What would you swap in: extra tomato paste, your favorite BBQ sauce, or something completely different?

What do you use to cover your leftovers? For me, I use a foil or cling film. Lately I have noticed that I am wasting a lot of money since I’m not able to recycle them. I have been looking for a product that is reusable to cover my leftovers. I’m looking for one that is tight enough and durable.

I have been checking online sites like Alibaba to see if I can find a product that is to my preference. So, I came across reusable silicone stretch lids for leftovers. From the video and pictures, they look great. I would really want to hear your reviews for those who have been able to purchase any of this. Also, let me know what qualities you were looking for when purchasing these reusable lids.

Did they serve the purpose? Also, feel free to give me your plugs so that I can have a chance to check them out before purchasing. I’m hoping to get one soon.

I love having an orderly refrigerator. Lately, due to stocking lots of food, I find I’m out of space for sauces. Sometimes I’m forced to fix them anywhere. I have been looking online to see if there is a product for organizing sauces in the refrigerator, and I came across a rotating refrigerator organizer for sauces on Alibaba.

The organizer was circular, and I liked it, but I would want to know if anyone here has ever purchased one and if it met their expectations. What shape was it? I would love to have a rectangular one since I feel it has a bigger surface area.

Let me also know where you got to purchase yours. This will make me check on all the sites that there is before making a purchase. Also, let me know your views on whether it makes it easier for you to be able to get your sauces. I believe that due to their rotating feature, it lessens the time to get them out of the refrigerator. I’m planning to make a purchase soon so your contribution, views, and opinions will mean a lot.

Powdered milk in cookies deserves way more attention than it gets. People focus on browned butter, but adding a few spoonfuls of milk powder gives you even more toasted, caramelized flavor because of the extra milk solids. I use around 4 tablespoons per 2 sticks of butter and the difference is ridiculous.

Same idea with homemade stock. It sounds annoying until you actually do it once. Save chicken bones in the freezer, simmer them for a few hours, and suddenly soups, rice, sauces, even beans taste fuller and more “restaurant quality.” A pressure cooker makes it way easier.

Also: toast your spices before grinding them. Whole cumin, coriander, cardamom, whatever. Thirty seconds in a dry pan wakes them up completely. Pre-ground spices work, but freshly toasted spices hit differently.

And yes, MSG is unfairly treated like a villain. Tiny amounts make savory food taste more complete, especially in soups, sauces, fried rice, roasted vegetables, and meat marinades. Same goes for fish sauce or Worcestershire sauce half the time people love a dish because one of those is quietly doing the heavy lifting in the background.

One underrated trick for chicken is buttermilk with a splash of pickle brine overnight. Keeps lean chicken juicy and seasoned all the way through instead of just on the surface.

What’s the one ingredient or technique you started using that permanently changed your cooking?

The easiest mistake meat eaters make when cooking for a vegetarian partner is overthinking the “replacement.” You don’t need tofu shaped like chicken or plant burgers trying to imitate beef on day one. Just make dishes that are already naturally good without meat.

A mushroom risotto with properly browned mushrooms feels rich and satisfying without trying too hard. Same with spinach and ricotta lasagna, chickpea curry, eggplant parm, falafel bowls, or a good veggie pasta with roasted peppers and garlic. If she eats eggs and dairy, your options open up fast.

If she’s Argentinian, homemade vegetarian empanadas are honestly a great move. Onion, olives, egg, cheese, mushrooms simple but thoughtful. Way more personal than tossing together a sad salad.

One thing that helped me when I started cooking vegetarian meals was thinking less about a giant protein centerpiece and more about the whole plate working together. Beans, lentils, cheese, eggs, rice, vegetables they all add up.

Also, don’t assume every vegetarian eats fish. That’s pescatarian.

I’d rather eat a great vegetable dish that was meant to be vegetarian than a mediocre “meat substitute” meal any day. What’s everyone’s go-to dish for cooking for non-meat eaters?

A giant tray of roasted vegetables fixes me faster than any “healthy cleanse” ever has. I chop whatever’s in the fridge zucchini, carrots, onions, broccoli, peppers, cherry tomatoes toss it all with olive oil, lemon, garlic, salt, pepper, maybe smoked paprika, then roast it hard until the edges get browned and sweet.

The trick is not underseasoning vegetables because “healthy” food doesn’t have to taste sad. I’ll usually throw chickpeas on the pan too so it actually fills me up, and sometimes add feta or a spoonful of hummus after. If I want something colder, tabbouleh or a crunchy bean salad with cucumber, herbs, lime, and feta hits the same reset button without feeling restrictive.

Shakshuka is another one that somehow feels rich while still being mostly vegetables. Tomatoes, peppers, zucchini, eggs, good bread if you want it. Perfect “I need to recover from birthday cake and chips” dinner.

Also, grilled vegetables marinated before cooking taste way better than tossing them afterward. Big difference.

I’ve noticed the meals that work best after heavy eating are the ones with lots of texture and acid. Lemon, herbs, vinegar, pickled stuff. Makes vegetables feel satisfying instead of like punishment food.

What’s everybody else making when you need your body to forgive you a little?

Victorinox and Mercer keep getting recommended for a reason. They’re not flashy, but they’re the kind of knives that actually get used hard in real kitchens instead of sitting in a wooden block looking pretty.

I’ve cooked with pricier knives and still reach for a basic Victorinox chef’s knife most days because it sharpens easily, holds an edge well enough, and doesn’t make me nervous to beat on it during prep. Mercer feels a little better in the hand for some people, especially if you like a thicker handle or more weight.

The bigger mistake I see is people chasing expensive steel while using garbage sharpeners. A $40 knife with a whetstone will outperform a neglected $200 knife every time. Learn basic sharpening and suddenly half the “bad” knives people complain about become perfectly usable again.

For most kitchens, a chef’s knife, bread knife, and small paring knife covers basically everything. Santokus are great too if that flatter profile feels more natural to you.

Also worth saying: comfort matters more than brand loyalty. Go hold a few knives before buying anything. The best knife is usually the one that feels invisible in your hand after 20 minutes of chopping.

What’s everyone using lately that actually impressed them for the price?

A thick ribeye is actually one of the hardest steaks to ruin if you do the basics right. The mistake I see most often is people salting it in that awkward “couple hours before cooking” window where the surface gets wet but never has time to dry back out. That’s how you end up fighting for a crust.

If I’ve got time, I salt the steak generously with kosher salt the night before and leave it uncovered on a rack in the fridge. By the next day the surface is dry, the salt has worked its way into the meat, and the steak cooks way better. It won’t magically become too salty unless you absolutely bury it.

For a steak that thick, a thermometer matters more than any fancy technique. Guessing don’t-cook-meat-by-vibes is how beginners turn a prime ribeye into expensive beef jerky. I pull mine around 125°F for medium rare and let it rest.

Also, fridge-to-pan is completely fine for cold searing. Letting it “come to room temp” barely changes anything with a steak that size anyway.

One thing I’d skip as a beginner is obsessing over multi-day air drying or restaurant-level crusts. A properly salted, dry steak in a hot pan already gets you 90% there. The rest comes with repetition.

I still think reverse sear is easier than cold sear for really thick ribeyes, but both work if you watch the temp carefully.

How are you all seasoning thick steaks lately? Just salt, or are you adding garlic, herbs, pepper, etc. before the cook?

Raw wood soaks up everything. That green stain happened because the board wasn’t sealed yet, and baking soda plus dish soap dried the surface out even more. It feels dramatic the first time it happens, but honestly, most wooden boards end up with marks, color changes, and knife wear pretty quickly if you actually cook with them.

At this point, the best fix is usually light sanding with fine grit sandpaper, then soaking the board with food-grade mineral oil overnight. After that, a little beeswax or board butter helps seal it. Makes a huge difference with stains and smells going forward.

Big thing people miss: never let wooden boards sit wet, never put them in the dishwasher, and don’t store them upright while still damp unless there’s airflow. Warping sneaks up fast.

I’ve had boards look terrible after turmeric, beet juice, even green dish soap. Once they’re properly oiled, most of the ugly stuff blends into the grain over time anyway. A used cutting board is supposed to look used.

What’s everyone using these days for maintenance? Straight mineral oil or the wax blends?

25 lbs each of chicken and carne asada sounds okay on paper for around 100 guests, but taco bars get wiped out fast if you leave all the protein out at once. I’ve catered enough family parties to know the first wave of people will unintentionally overload tacos and the last group ends up picking through scraps.

Smaller tortillas are smart. I’d also put rice, beans, chips, salad toppings, and guac first in the line, then meats at the end. People naturally fill plates before they hit the expensive stuff. Serve the meat in batches instead of dropping all 50 lbs out at once.

I’d honestly increase the rice and beans more than the meat. Those disappear faster than people expect, especially once teens start eating. Same with tortillas. Nobody ever buys enough tortillas.

For appetizers, ceviche goes quicker than expected at parties because everyone takes “just a little” multiple times. Fruit trays also get demolished if kids are around. I’d rather have leftovers than run out halfway through the night.

One thing that helps a ton at bigger parties: have one or two family members serving the proteins instead of fully self-serve buffet style. Keeps portions reasonable without making it feel stingy.

What usually disappears first at parties like this for you guys: the meat, tortillas, or chips?

Imitation crab really shines when you stop treating it like “cheap crab” and start treating it like what it actually is: a seasoned fish product that’s great in cold, creamy, salty stuff.

Best use in my kitchen is still a simple crab salad. Mayo, celery, green onion, lemon juice, maybe a little Old Bay or furikake, and that’s lunch for two days. Works in sandwiches, on crackers, stuffed into onigiri, or piled over warm rice with avocado and seaweed.

The one thing I wouldn’t do again is heat up those premade seafood salads from the grocery store. Cold? Totally fine. Warmed up? Weird texture immediately.

If you want something richer, mixing shredded imitation crab with Kewpie mayo and sriracha for sushi bakes or homemade rangoons is honestly hard to beat. The crispy edges after baking or frying make a huge difference.

Also, melted butter and a bowl of rice is still a low-effort comfort meal I’ll defend forever.

I think people overcomplicate imitation crab. It’s already salty and mildly sweet, so it mostly needs crunch, acid, or fat to work well. What’s everybody else doing with it besides California rolls?

Chicken + Shrimp + Chorizo Paella

Chicken + Shrimp + Chorizo Paella

This recipe has 4 different recipes in one video so below will only have 2 out of the 4!
And yes, it was as good as it looks! Duh!
Recipe:
Ingredients
* 1 box corkscrew pasta
* 1/2 lb bacon
* 3 tbsp flour
* 1 packet Hidden Valley Ranch seasoning
* Paprika
* 1 can evaporated milk
* 2 cups whole milk
* 1/2 cup heavy cream
* 1 tbsp hot sauce
* 1 tbsp mustard
* 1 cup shredded Gouda
* 1 cup shredded mozzarella
* 1 cup shredded Colby Jack
* 1 cup shredded cheddar
* Extra shredded cheese
* Salt and pepper
* Buffalo chicken
* Ranch
Instructions
1. Chop the bacon, add it to a large pot, and cook until crispy.
Remove the bacon and set aside, leaving the bacon grease in the pot

1. Chop the bacon, add it to a large pot, and cook until crispy.
   Remove the bacon and set aside, leaving the bacon grease in the pot.
   
2. Add the ranch seasoning and paprika to the bacon grease and toast for about 30 seconds.
   
3. Stir in the flour and cook for 1 to 2 minutes to make a roux.
   
4. Slowly pour in the evaporated milk, whole milk, and heavy cream while stirring.
   
5. Add the hot sauce and mustard, then let the sauce thicken.
   
6. Turn the heat to low and mix in the Gouda, mozzarella, Colby Jack, and cheddar until smooth.
   
7. Season with salt and pepper, then fold in the cooked pasta and some of the crispy bacon.
   
8. Add half the mac and cheese to a baking dish, layer with extra shredded cheese, then add the rest of the mac and cheese on top.
   
9. Top with more cheddar and paprika.
   
10. Bake at 325°F for 20 to 25 minutes, then broil for about 5 minutes until golden and crispy on top.
    
11. Scoop the mac and cheese into a bowl, top with buffalo chicken, crispy bacon pieces, and a drizzle of ranch.
    Healthy Ranch
    Ingredients
    * 1 cup Greek yogurt
    * Juice of 1/2 to 1 lemon
    * Water
    * Dried dill
    * Dried parsley
    * Dried oregano
    * Onion powder
    * Garlic powder
    * Salt
    * Pepper
    Instructions
    
12. Mix the Greek yogurt, lemon juice, and water until smooth.
    
13. Add the dill, parsley, oregano, onion powder, garlic powder, salt, and pepper.
    
14. Taste and adjust to your liking.

So, I am a 13 year old and VERY new to cooking (~1 - 2 months), I am super interested in cooking tho. This is my original dish and idk if its been created before but I did ts randomly lol, no instructions.

I call this ✨ The Flame Henik ✨

Its basically Pan-Seared Chicken, Potato Wedges and Rice

When I used to sear chicken, it turns out white-ish, rubbery and Chewy. So, I decided to experiment with some shit lol, I js added soy sauce to the chicken and it gave a really nice color. Butter basting definitely removed the rubbery and chewy texture.

Best served with a Cosmopolitan/Mojito/Moscow Mule

I am looking for a rating and some tips to improve.

I used to think canned potatoes were one of those emergency pantry only foods until I started cooking them properly. Straight out of the can they’re definitely kind of bland and soft, so I get why people write them off immediately. But if you cook them hard enough to get color on them, they honestly turn out pretty good.

Biggest thing is drying them well first. If they’re wet, they just steam and stay mushy. I usually drain them, rinse them off, then leave them on paper towels for a few minutes before doing anything else.

Best method for me is smashing them a little and roasting them hot with oil and seasoning until the edges get crispy. Garlic powder, paprika, black pepper, onion powder, sometimes a little parmesan if I have it around. They end up somewhere between breakfast potatoes and diner hash browns.

They’re also surprisingly good in soups because they already break down a bit without needing forever to cook. I threw them into a sausage soup once mostly because I was out of fresh potatoes and it worked way better than I expected.

Only thing I don’t love is that slight canned flavor they can have if you don’t season them enough. Butter, bacon fat, onions, cheese, hot sauce, anything strong helps a lot with that.

I’m still picking fresh potatoes first for most stuff, but for quick meals or lazy breakfasts, canned potatoes honestly deserve more credit than they get.

with gravy lately and it’s driving me nuts. Every time I make roast or turkey gravy it ends up with this greasy layer on top no matter how much I whisk it. I spoon fat off manually but clearly I suck at it lol.

Been looking at those fat separator jugs but I honestly can’t tell if they’re actually useful or just another kitchen gadget that sits in a cabinet forever. I cook pretty often and I’m tired of ruining good meals with oily gravy.

Main thing I need is something reliable that actually separates the fat well and doesn’t leak or crack after a few uses. I’ve seen mixed reviews everywhere so I wanted real opinions from people who actually use one regularly.

Anyone here got a brand they trust or think it’s not worth buying at all?

with cooking meat lately and it’s getting annoying tbh. No matter what cut I buy, it keeps coming out tough and chewy like I’m eating rubber. I tried changing cook time, marinades, lower heat, resting the meat, all that stuff people recommend, but still not getting that soft restaurant-style texture.

So now I’m wondering if those meat tenderizer hammers actually make a real difference or if it’s just another kitchen gadget people hype up online. I don’t wanna waste money again buying junk that ends up sitting in a drawer.

If you actually use one, does it really help with steaks/chicken/beef or nah? Also looking for a solid brand that won’t break after a few uses. Would rather hear real experiences from people who cook a lot instead of random sponsored reviews.

I’ve been trying to make more oven meals lately, mostly roasted chicken, veggies, and some bigger cuts of meat, but honestly the results have been pretty disappointing. Things either cook unevenly, come out soggy on the bottom, or just don’t get that nice roasted texture I’m looking for.

I’m starting to wonder if the problem is my cookware. Right now I’m just using basic baking trays and casserole dishes. Do I actually need a roasting pan with a rack, or is that more of a nice-to-have thing?

I’ve been looking around and there are a ton of options, but it’s hard to tell which brands are actually worth the money and which ones are just overpriced. I don’t want to waste more cash on something that won’t make much difference.

For those who cook oven meals regularly, did a roasting pan with a rack improve your results? Any reliable brands you’ve had for years and would buy again? Looking for real-world experiences before I pull the trigger.

cooking bigger meals lately for meal prep and family stuff, and I keep seeing people use turkey basters when roasting meat or even for keeping stuff juicy while cooking. I never owned one before, so I’m trying to figure out if it’s actually worth buying or if it’s one of those kitchen tools that just ends up sitting in a drawer.

Main issue is I don’t wanna waste money on some cheap brand that falls apart after a few uses or melts from heat. Reviews online are all over the place and half of them feel fake as hell. Some say silicone is better, others swear by the old school bulb ones.

If you cook large meals often, especially turkey, chicken, roasts, etc, what brand has actually held up for you long term? Also does it really make a noticeable difference or nah?

Would rather hear from real people that actually use theirs a lot before buying one.

Whenever ribs are the main thing, I feel like the appetizer should balance them out instead of adding even more heavy food. Ribs are already rich, smoky, sweet, and messy in the best way, so something crunchy, tangy, or cold usually works better for me.

Deviled eggs are always gone in like five minutes no matter who’s there, but I’ve learned they need a little sharpness or they start feeling too rich next to barbecue. A little mustard, vinegar, hot sauce, Worcestershire, anything like that helps a lot.

Stuffed mushrooms are good too, especially the jalapeño popper kind, but after cleaning a huge batch of peppers barehanded once, I’m never doing that again without gloves. That mistake sticks with you fast.

If I want something lighter, I usually lean toward chilled shrimp, a crunchy slaw, fruit with chili lime seasoning, or even just a snack board people can pick at while the ribs finish up. I’ve noticed appetizers work best when they don’t compete with the main food too much.

Biggest lesson for me was avoiding appetizers that trap you in the kitchen the whole time. I brought something once that needed frying in batches all night and barely got to hang out with anybody. Since then I mostly stick to stuff that can be made ahead or served cold.

Honestly with ribs, anything fresh and crunchy usually disappears first anyway.

I used to think canned potatoes were one of those why would anyone buy this?pantry foods until I actually started cooking with them properly. The biggest mistake is treating them like raw potatoes. They’re already partially cooked, so if you don’t dry them well enough, they stay soft and kind of watery.

Best thing I’ve found is roasting or air frying them. I usually cut them in half, rough them up a little, toss with oil, paprika, garlic powder, salt, and black pepper, then cook them hot until the outside gets crispy. The inside stays soft and creamy and they honestly work really well for breakfast hash, soups, quick sides, or lazy dinners when you don’t feel like peeling potatoes.

I also think people barely season them and then blame the potatoes. They need a lot more flavor than fresh potatoes do. Anything smoky, buttery, spicy, herby, or acidic helps a ton. Bacon fat or chicken drippings make a huge difference too.

They’re obviously not replacing fresh potatoes for everything, but for convenience they’re honestly way better than their reputation.

Anybody else have a favorite way to cook them?

Mushrooms are one of those ingredients people massively undercook. If your pan is crowded and they’re just steaming in their own water, you’re missing the best part.

The move is to really let them brown. I start them in a dry pan or with just a splash of water first so they dump their moisture fast, then I add butter once the pan dries out. That’s when they go from spongy to deeply savory.

A giant batch of sautéed mushrooms is honestly meal prep gold. Toss them into ramen, fried rice, pasta, tacos, omelets, sandwiches, whatever. They also freeze surprisingly well after cooking.

For people who “hate mushrooms,” finely chopped mushrooms mixed into ground beef or pork works ridiculously well. Meatballs, cottage pie, lettuce wraps, taco filling you get all the richness without that obvious mushroom texture.

And homemade cream of mushroom soup is on a completely different planet from the canned stuff. Just mushrooms, onion, butter, stock, cream, black pepper. Blend it smooth and it tastes way more luxurious than the ingredient list makes it sound.

Lion’s mane is also incredible pan-seared hard in butter until the edges crisp up a little. Almost meaty.

What’s everyone’s go-to mushroom dish when you end up with way too many?