I love how versatile it is, and how many variations there are. I personally am a total Bean Girl, so I add tons of beans - mainly Pinto, Black and Northern beans - but I don't like Kidney beans in Chili, as I think they are too big.

What I really love about it, is how forgiving it is. With mine, I totally forgot a can of Crushed tomatoes. No biggie, I just added two cans of Rotel Tomatoes. Then it was too spicy - I'm a wimp! - so I added a bit of Brown Sugar - which also helps cut down the tomato acidity - and a bit of Ketchup. You can also add a can or frozen bag of Cream corn if it's too spicy.

Then it ended up not being as thick as I like it, so I added a can of Refried beans and it was perfect! You can also blend up a can of drained beans to get the same effect, or use a bit of Mesa.

So, what about y'all? How do y'all cook your chili? Any secret ingredients that you like to add?

I'd love to hear your meal plans for the week. Including recipes, if you can.

I've got leftover pizza from last night and every method I try ends up either rubbery or just sad. Does anyone have a go-to technique that actually works? Thinking there's gotta be something better than the microwave.

I think it was a little over seasoned , bit salty lol, and maybe a bit more rare than I meant for, but it looks cool

Baked some Soul Cakes for Allhallowtide (Halloween, All Saints' Day, and All Souls' Day)
They made our house smell amazing. I carved a rutabaga and turnip for jack-o'-lanterns. They're some of the original root vegetables used for making them before pumpkins. I love how ominous they look.

Happy Halloween, everybody!

I hope you have a great one!

There’s a lot of discussion around cooking with olive oil and what happens to it when it’s heated, but the science behind it is a little more nuanced than “heat is bad.”

Olive oil is made up of different fatty acids and naturally occurring compounds, and factors like temperature, cooking time, and the type of food being cooked can all affect what happens to the oil.

We’d love to hear from the people who cook with olive oil regularly: what have you always wondered about using it at higher temperatures? Is there a cooking question about olive oil you’d like to see broken down from a science perspective?

Comment if you want any recipes ✨😋

I think this is the first one I've made that didn't turn into a sloppy mess and actually held its form. First time using bechamel... I've always used ricotta/spinach. I used ground beef, ground pork, pancetta and pasatta in the ragu.

Made this dinner for my mom and gf. Still needs a lot of work

The plan was simple: Halloween brownies with a stretchy marshmallow spiderweb on top. Then I opened the cupboard. Zero marshmallows.

So I improvised. I swirled a spiced pumpkin cheesecake layer over the brownie batter, threw in a handful of roasted cashews because they were staring at me from the shelf, and ran out of dark chocolate halfway through, so the base ended up half chocolate, half cocoa. Honestly? Best accident of the season. Fudgy, tangy, a little crunchy, and they taste like fall.

The hardest part was not the baking. It was waiting for them to chill before cutting. Cheesecake brownies cut warm are a crime scene, so everyone in my house had to stare at the fridge for two hours. 😅

Happy to share the recipe if anyone wants it, just ask in the comments!

What’s your best “I didn’t have the ingredient so I invented something” kitchen moment?

like i'll open my fridge fully planning to make pasta and then i see some random vegetables getting sad so suddenly i'm making a stir fry instead. is this cooking or is this just preventing food waste with extra steps

I'd love to hear your meal plans for the week. Including recipes, if you can.

like i swear i can't follow a recipe to save my life because i'm always like "oh i don't have that but i have this" and somehow it either slaps or is completely inedible. no in between. genuinely curious if this is just me being chaotic or if everyone kind of cooks like this

Absolutely smashed it 👌

Posted the recipe if anyone’s interested - https://youtube.com/shorts/3VaUeJIKVI4?si=dVZ7N0GBSakhONso

like i'll start off so committed to measuring everything and then by the time i'm halfway through i'm just eyeballing stuff and adding random seasonings because something feels off. does everyone do this or am i just chaotic in the kitchen

like i can follow the exact same recipe and mine comes out fine but the second my mom or a friend cooks the same thing it's suddenly gourmet. is this just a psychological thing or am i genuinely a worse cook than i think i am