Wednesday, February 12, 2020

23 Luscious Chocolate Cakes for Valentine’s Day

best chocolate cake recipe

Valentine’s Day is prime time for chocolate of all kinds, but it’s not like it’s ever not a welcome treat. And chocolate cake is almost always number one on everyone’s list of favorite desserts, let alone comfort foods. So try one of these irresistible 23 chocolate cake recipes for any occasion, from the official day of love to that most special of birthdays. Or on a Sunday because it’s miserably cold and you need a little something sweet.

Related Reading: Essential Baking Equipment for Your Kitchen

Don’t forget the milk!

1. Chocolate-Honey Ganache Layer Cake


A whole cup of honey makes this chocolate cake mildly sweet and incredibly moist. Butter, in addition to vegetable oil, also helps keep the crumb soft and spongy. The chocolate-honey ganache is as tasty as it looks; try using a local honey or one with a strong flower flavor that complements the chocolate (like clover, alfalfa, wildflower, or tupelo). Get the Chocolate-Honey Ganache Layer Cake recipe.

2. Desert Island Chocolate Cake


This is a classic, simple cake recipe that’s incredibly consistent. Cocoa powder lends a subtle chocolate flavor and the one and a half cups of milk make for a delicate crumb. You can use a rectangular pan or make it a double layer cake for a more impressive presentation. Get the Desert Island Chocolate Cake recipe.

3. Vegan Triple Chocolate Mousse Cake


This is one of the most luscious chocolate cakes ever, vegan or otherwise, and it’s no-bake to boot! With a brownie-like bottom layer (that’s naturally gluten-free), a thick strata of silky, creamy chocolate mousse made from cashews in the middle, and a cap of chocolate peanut butter fudge, how could you resist? Get the Vegan Triple Chocolate Mousse Cake recipe.

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4. Chocolate Cake with Whipped Fudge Filling

Chocolate Cake with Whipped Fudge Filling recipe

Chowhound

Our recipe for chocolate cake with whipped fudge filling and a rich chocolate buttercream is a labor of love. This cake is a process: Don’t try to make it all at once unless you have a serious block of time. You can bake the cake layers up to a day in advance and wrap them tightly in plastic wrap to keep them fresh. And don’t skimp on the whipped fudge filling—it’s worth your while to make it yourself. Get our Chocolate Cake with Whipped Fudge Filling recipe.

5. Chocolate Cherry Black Forest Cake

Chocolate Cherry Black Forest Cake recipe

Chowhound

Garnished with chocolate shavings, clouds of whipped cream, and dark cherries, this cake is a masterpiece. The cherry flavor is multidimensional, with canned cherries in syrup, kirsch, and fresh or fancy candied cherries commingling with the rich chocolate flavor. (For something with similar flavors that’s less involved, try this easy Black Forest Poke Cake recipe.) Get the Chocolate Cherry Black Forest Cake recipe.

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6. Chocolate Pound Cake

Rich Chocolate Pound Cake recipe

Chowhound

Our recipe for chocolate pound cake is a classic, perfect for afternoon tea and easy to whip up. The glaze is what makes it really special: The combination of semisweet chocolate, heavy cream, and just a touch of light corn syrup makes for a smooth, shiny glaze that looks beautiful drizzled on top of the cake. Get our Chocolate Pound Cake recipe.

7. Beatty’s Chocolate Cake


This is my favorite tried-and-true recipe for chocolate cake, created by the infamous Ina Garten. This cake is a star: I’ve never met anyone who wasn’t blown away by the rich chocolate flavor, and you can change the flavors of the frosting to suit the occasion. (Ed Note: That was written in 2015, but this cake ended up on our list of Best Dessert Recipes of 2018 for good reason.) Buttermilk and vegetable oil contribute to the moist texture, and a whole cup of freshly brewed coffee really brings out the chocolate flavor. Don’t worry if it looks a little soupy when you’re mixing the dry and wet ingredients together—it’ll turn out just fine. Get the Beatty’s Chocolate Cake recipe.

8. Chocolate Lava Cake

individual molten chocolate lava cakes recipe

Chowhound

One of the most common (and consistently delicious) restaurant desserts is the chocolate lava cake, which is actually really easy to make at home. Our recipe for molten chocolate cake is made in tiny soufflé ramekins, and is easy to scale up for a party. Be careful to cook the cakes until the tops are no longer wet but still jiggle when you shake them. Get our Chocolate Lava Cake recipe.

9. Mexican Devil’s Food Cake

Mexican Devil's Food Cake recipe

Chowhound

If you’re tired of sweet chocolate cakes, this recipe for Mexican devil’s food cake will come as a delightful change of pace. It looks incredible when the ancho chile-infused layers are piled on top of each other interspersed with whipped cream, strawberries, and toasted almonds, and it tastes amazing—but add a little cayenne for more of a kick. (If you’re into the idea, see our Mexican Chocolate Menu for more sweet and spicy chocolate combinations.) Get our Mexican Devil’s Food Cake recipe.

10. Flourless Chocolate Truffle Cake


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This Flourless Chocolate Cake is my favorite special occasion treat (It was my birthday dessert of choice this year)! 🍫😍 It’s a gluten-free dessert for serious chocolate lovers that’s made with only 7 ingredients! I’d say it’s the perfect way to celebrate #NationalChocolateDay today too! 😉 Click on the link in my bio for the full recipe and to watch the video and follow our step-by-step instructions!! 🍫😘 . . . #joyfoodsunshine #feedfeed #chocolatecake #buzzfeast #chocolatelover #huffposttaste #foodandwine #flourlesschocolatecake #glutenfree #sweeeeets #RSlove #beautifulcuisines #foodblogfeed @foodblogfeed #eeeeeats #shareyourtable #f52grams #BHGfood #spoonfeed #TOHfoodie #cakesofinstagram #todayfood #kitchn #utahblogger #foodblogeats

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Every baker needs a flourless chocolate cake recipe that they can whip up at a moment’s notice. This cake has an entire 18 ounces of chocolate packed in, not including the ganache glaze, made from heavy whipping cream and more chocolate. With only a handful of ingredients that you normally have in the pantry (butter, sugar, eggs, heavy cream) you can easily make this recipe last minute for an impressive end to a meal. Get the Flourless Chocolate Truffle Cake recipe.

11. Ultimate Chocolate Cake with Fudge Frosting


This is a dense, deeply chocolaty cake that is absolutely over the top when you add the fudge frosting—a real chocoholic recipe. Sour cream enriches said frosting and a whole cup of buttermilk in the batter makes for a soft, spongy crumb that begs for a glass of milk. Try this recipe with a vanilla, mocha, or coffee frosting to tone down the rich chocolate flavors; but then again, why would you want to do that? Get the Ultimate Chocolate Cake with Fudge Frosting recipe.

12. Triple Malt Chocolate Cake

Triple Malt Chocolate Cake recipe

Chowhound

If you like malted milk balls, you’ll love our recipe for triple malt chocolate cake. Malted milk powder is easy to find at your local grocery store, normally in the baking aisle. That combined with vanilla malt frosting and a garnish of a whole cup of chopped-up malted milk balls makes this a malt-lover’s dream. Use up any leftover malted milk powder in malted milkshakes to serve alongside a slice of this cake for an old-fashioned soda fountain experience you’ll never forget. Get our Triple Malt Chocolate Cake recipe.

13. Chocolate Sheet Cake with Mocha Buttercream

easy chocolate sheet cake recipe with mocha buttercream frosting

Chowhound

This ultra easy sheet cake gets a deeper chocolate flavor thanks to espresso powder in he batter, and more espresso goes into the fabulously fluffy buttercream for a subtle mocha flavor. Get our Chocolate Sheet Cake with Mocha Buttercream recipe.

14. Mocha Pudding Cake

mocha chocolate pudding cake recipe

Chowhound

For another take on a mocha, try this dump-and-stir cake that magically bakes up into three layers: delightfully crusty on top, moist and cakey in the middle, and ooey-gooey underneath. You don’t need frosting for this one, but a scoop of vanilla ice cream wouldn’t be amiss. Get our Mocha Pudding Cake recipe.

15. Vegan Chocolate Cake

vegan chocolate cake recipe

Chowhound

For a classic chocolate layer cake without any eggs or dairy, our vegan chocolate cake is just as rich and delicious as you’d dream. Get our Vegan Chocolate Cake recipe.

16. Nutella Chocolate Cheesecake

Nutella Chocolate Cheesecake recipe

Chowhound

The opposite of vegan, this creamy Nutella cheesecake is dressed up with chocolate in every layer, and topped with toasted hazelnuts for a little crunch. Get our Nutella Chocolate Cheesecake recipe.

17. Chocolate Peanut Butter Bundt Cake

easy chocolate peanut butter Bundt cake

Chowhound

If you prefer peanuts with your chocolate, this sour cream-enriched chocolate cake has a peanut butter swirl inside and toasted nuts on top of its bittersweet chocolate glaze (make ’em salted if you like that salty-sweet flavor contrast; we do). They may be old-fashioned, but Bundt cakes will never go out of style when they taste this good. Get our Chocolate Peanut Butter Bundt Cake recipe.

18. German Chocolate Cake

German chocolate cake recipe

Chowhound

Our take on a classic German chocolate cake proves it’s hip to be square (or rectangular, even). It’s frosted with vanilla buttercream outside, with a little of the traditional gooey coconut filling smoothed on top as well as between the layers. Get our German Chocolate Cake recipe.

19. Hungarian Chocolate Torte

Hungarian chocolate walnut torte recipe for Passover

Chowhound

A one-layer affair, this fudgy, dense-in-a-good-way flourless chocolate torte is speckled with toasted walnuts and glazed with a shiny slick of semisweet chocolate. Get our Hungarian Chocolate Torte recipe.

20. Chocolate Rum Tres Leches Cake

Chocolate Rum Tres Leches Cake recipe

Chowhound

Tres leches cake traditionally contains evaporated milk, condensed milk, and heavy cream; this version does too, but it also adds chocolate, coffee, and dark rum to the mix. The chocolate shavings on top are easy to make with a veggie peeler. Get our Chocolate Rum Tres Leches Cake recipe.

21. Chocolate Whiskey Cake with Fluthered Cream

Chocolate-Whiskey Cake with Fluthered Cream

Chowhound

If you’re a whiskey drinker, this booze- and coffee-infused chocolate cake with a truffle-like texture is for you. The fluthered (i.e. drunken) cream also has a shot of Irish whiskey in it. Get our Chocolate Whiskey Cake recipe.

22. Chocolate Icebox Cake

chocolate ice box cake recipe no-bake summer dessert

Chowhound

No baking skills? (Or maybe no oven?) No problem! Get thee some chocolate wafer cookies and whip up some mascarpone with blackberry liqueur, then assemble a lovely icebox cake. It’s a great make-ahead dessert option, and it’s not just for summer. Get our Chocolate Icebox Cake recipe.

23. Chocolate Mayonnaise Cake

chocolate snacking cake recipe peppermint frosting

Jessie Sheehan

Even if you’re not a major mayo fan, you’ll love this cake—the mayonnaise just makes it super moist (and really, eggs and oil aren’t uncommon cake ingredients). It’s an easy snacking cake that tastes great with whatever frosting you like; try a vanilla buttercream (for a pink tint, mix in finely pulverized dehydrated raspberries or strawberries), or salted caramel frosting—or double down on the cocoa with a bittersweet chocolate frosting. Get the Chocolate Mayonnaise Cake recipe.

Get more sweet recipes, tips, and tricks at our Valentine’s Day headquarters, including great Valentine’s Day gift ideas.

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This post was originally published in 2015 and has been updated with new images, links, and text.



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Ben’s Chili Bowl Serves Up DC’s Sloppy Dog and Offbeat History

Ben's Chili Bowl in Washington, D.C.

The story surrounding how a simple sausage creation became a beloved Washington staple may vary, nevertheless, the spicy frank left an enduring imprint on locals. The district simply would not taste the same if Ben’s Chili Bowl never dropped its immaculately spiced chili on a half beef, half pork breakfast sausage. But for locals, Ben’s is more than a hot joint; it’s one of many Washington memorials.

The hot dog shrine has a 60-year track record of being the city’s favorite late-night spot on Washington’s famed U Street corridor. When you mention Ben’s in the district, Washingtonians will make an impassioned case for the fundamental, yet often forgotten importance of Ben’s place in history. Since the late ‘50s, African-American heroes roamed into “The Bowl”—it wouldn’t be uncommon to spot Duke Ellington, Martin Luther King Jr., Miles Davis, or Ella Fitzgerald parked at the white Formica countertop throughout Ben’s long history.

But even if you don’t know the name, you should know that the restaurant pioneered a new way of serving sausages. Ben’s Chili Bowl is often credited for the chili half-smoke you can now buy at almost every hot dog stand in the district.

Ben's Chili Bowl half smoke with chili

Half-smoke with chili, Ben’s Chili Bowl

During segregation, U Street was called “Black Broadway” and the black community in Washington and migrants from the South unified there around theatre and jazz. The jazz clubs and after-hours clubs made U Street a perfect location for a late-night eatery. In 1958, Trinidadian immigrant Ben Ali and his wife, Virginia Ali, invested $5000 to turn a silent film cinema into a cultural landmark.

Co-owner of Ben’s Chili Bowl, Kamal Ben Ali, said his dad (now deceased) spotted a gap in the market. One-too-many hamburger spots in Washington led his parents to opening Ben’s. In the process of converting a theatre into a hot dog eatery, Kamal said his dad accidentally invented a new way of eating a popular breakfast sausage.

Related Reading: Make This Instant Pot Vegetarian Chili That Even Meat Eaters Will Love

“Washingtonians don’t really eat hot dogs, they eat a slightly spicier version of a normal frank that you can literally find at every hot dog stand in the district,” says Kamal. Many in the Washington-Maryland region say the sausage with mustard, chopped onions, and homemade chili on a hot dog bun is Kamal’s dad’s invention. Founder Ben Ali put a breakfast sausage on a bun, with chili, and called it a chili half-smoke.

“He turned the sausage into a sandwich, for lunch and dinner and late-night. You can only find it in the D.C., Baltimore area. If you go to other cities and ask for a half-smoke, they don’t really know what you’re talking about,” says Ali.

It’s sort of a smoked sausage or red hot frank, and if you like sloppy dogs, it’s immensely satisfying while you’re on the go, or gorging on junk food after late night partying.

Kamal said Ben’s signature sandwich has pretty much stayed the same since its start: “Eating habits have changed and people are eating more exotic things, but there’s still room for chili cheese smokes and chili cheese fries.”

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Aside from half-smokes and the retro ambiance (that has also stayed the same since Ben’s opened), the restaurant has remained a favorite gathering place for politicians like President Barack Obama, athletes, and movies stars.

According to Kamal everyone that passes through Washington comes to The Chili Bowl. “We’re reflective of everything that happens in Washington. U Street is a place that people come to and flock to for some reason…after or before, no matter what is going on,” he says. “Gay rights, civil rights, human rights, or whatever’s happening in town, we get a piece of that at The Chili Bowl.”

Ben's Chili Bowl in Washington, D.C.

Ben’s Chili Bowl, Steve Snodgrass/flickr

It’s interesting to see that Ben’s has been on the cutting edge of so many nationwide political shifts, and it’s because the diner is reflective of all that happens in Washington, according to Kamal. Indeed, six decades later, 83-year-old Virginia Ali, her son Kamal Ben Ali, and his brothers, can still be found celebrating U Street’s rich heritage. You will find the family bringing the city together for cultural excursions, political gatherings, and community events at the diner.

The family says Ben’s Chili Bowl is open to everyone, and they invite all to come and explore Washington’s offbeat history.



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How to Make Chocolate Mousse

It’s not often that you run across a homemade dessert that can be made easily and on a whim (save maybe mug cakes, which, however delicious, can be lacking in elegance). Most recipes will have you waiting for the oven to preheat and tracking down that cake pan you haven’t used in ages. Chocolate mousse, on the other hand, asks that you bring little more than a few bowls and a readiness to whisk—no tiresome baking, sifting, kneading, or frosting.

This is one of those rare desserts that can be made easily on a weeknight: it calls for a mere three ingredients and takes hardly any time to prep; basically, you’re just making ganache and mixing it (gently) with whipped egg whites. Because it’s so barebones, you’ll want to make sure that you’re using high-quality ingredients, especially when it comes to the chocolate. When you dig into the finished product with a spoon you’ll understand why: this smooth, silky, delicious mousse is first and foremost a vehicle for all of cocoa’s complexities, set afloat by a quiff of air.

Ingredients:

  • 5 ounces of good-quality semisweet or bittersweet chocolate (there is no additional sugar in this dessert, so be sure to choose a chocolate you would eat on its own)
  • 1 cup of very cold whipping cream
  • 3 egg whites with no trace of yolk (this is key to successfully whipping the mousse)

Special Equipment:

  • A medium saucepan
  • A large, heat-proof mixing bowl
  • Two additional large mixing bowls

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  • A whisk or electric mixer (a handheld mixer is ideal here since you will need to whisk in two separate bowls; if you have a stand mixer, you can use it with the whisk attachment, but will need to have two bowls that fit the mixer base, or be willing to transfer the whipped egg whites and risk deflating them, as well as wash and dry the bowl in between whipping the eggs and cream…)

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How to Make Chocolate Mousse:

1. Fill the saucepan with 1-2 inches of water and bring to a simmer over medium heat.

2. Meanwhile, chop the chocolate into small, uniform pieces and place in the heat-proof bowl along with 1/4 cup of the cream. Refrigerate the remaining cream until needed.

3. Place the bowl over the saucepan, making sure the bottom of the bowl is not touching the water.

4. Stir occasionally with a rubber or silicone spatula until the chocolate is melted and the cream is evenly mixed in. Remove the bowl from the saucepan and set aside. Clean and thoroughly dry the spatula for use again in step 7.

5. Place the egg whites in one of the clean bowls. Note: If the bowls, whisk, or whites have any trace of fat or oils, from specks of yolk to stray bits of butter, the whites will not properly whip! Whisk vigorously until stiff peaks form. This means that the egg whites will thicken, turn from clear to opaque, and stand up on their own in pointed peaks. This will take about three minutes if whisking by hand, one or two if using an electric beater or mixer.

6. Clean and thoroughly dry your whisk (or beaters if using an electric mixer). Pour the rest of the whipping cream into the third clean bowl and whisk until it forms stiff peaks. You should now have three full bowls: one with melted chocolate and cream, one with stiff egg whites, and one with whipped cream.

7. Fold half of the whipped cream into the melted chocolate mixture, then gently stir or fold in the rest. You’re trying to incorporate, but not deflate, the whipped cream.

8. Gently fold all of the egg whites into the chocolate-and-whipped cream mixture, again incorporating without deflating. You can stop folding when there are no longer pockets of either whipped cream or egg white, but be careful not to overmix.

9. Spoon the mousse into your serving cups and refrigerate for about two hours to thoroughly chill. (This wait is probably the hardest part of the process!)

10. Serve with additional sweetened or flavored whipped cream if desired.

There are plenty of ways to riff on the original chocolate mousse. Here are seven sweet recipes that take it to the next level. Just don’t forget to serve your dessert in something equally charming—think small bowls, flutes, coupe glasses, ramekins, juice glasses, or even teacups.

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Basic Chocolate Mousse

Easy Chocolate Mousse recipe

Chowhound

This ethereal mousse is so rich, dreamy, and light that it makes chocolate pudding look downright staid and dowdy. You’ll want to make all five servings, even if you’re only feeding one or two. (If you’re feeding kids, or anyone who likes color and texture contrasts, layer it with chocolate cookie crumbs and whipped cream for a classic—yet surprisingly elegant—Dirt Cake!) Get our Basic Chocolate Mousse recipe.

Bailey’s Chocolate Mousse


Add booze for a little kick. If you don’t have Bailey’s, use Kahlua, Amaretto, or whatever else you like; try a cocoa-flavored liqueur to double down on the chocolate and add a slightly boozy decadence. Get the Bailey’s Chocolate Mousse recipe.

White Chocolate Mousse with Blackberry Compote

White Chocolate Mousse recipe with Blackberry Compote

Chowhound

This white chocolate mousse switches it up even further by calling for egg yolks only, plus cream, sugar, and cornstarch to help it set. The beautiful blackberry compote is the perfect tart, fruity counterpoint to the sweet, rich white chocolate. Get our White Chocolate Mousse recipe.

Mint Chip Cheesecake Mousse


Fluffy, minty, and speckled with chocolate shards, this cheesecake-inspired mousse includes cream cheese, heavy cream, and gelatin, not to mention a base layer of crushed Oreos for good measure. Get the Mint Chip Cheesecake Mousse recipe.

Chocolate Mousse Pie

Chocolate Mousse Pie recipe

Chowhound

Up for a triple dose of chocolate? This recipe calls for plopping our basic chocolate mousse into a chocolate cookie crust before burying it in a pillow of whipped cream and topping that with a flurry of chocolate shavings. Get our Chocolate Mousse Pie recipe.

Chocolate Mousse with Olive Oil and Flaky Salt

Because mousse is a fairly basic and elemental dessert, it lends itself well to experimentation—you can feel free to really go out there with additional flavors or add-ins. Here, the surreal-sounding combination of olive oil and sea salt adds a savory finish to the chocolate. Get the Chocolate Mousse with Olive Oil and Flaky Salt recipe.

Raw Vegan Chocolate Cinnamon Mousse

Easy Raw Vegan Chocolate Cinnamon Mousse recipe

Chowhound

This recipe is full of flavor and creamy cocoa goodness, but it’s magically gluten-free, dairy-free, egg-free, nut-free, and soy-free! The secret to its lushness? Avocados. Get this Raw Vegan Chocolate Cinnamon Mousse recipe.

Paleo Chocolate Mousse with Habanero Salted Caramel

This paleo-friendly chocolate mousse is also vegan, but no need to wait for perfectly ripe avocados to make this one, because it relies on coconut cream and agar agar instead. The spicy habanero salted caramel is made from coconut milk, maple syrup, and coconut oil, with a little vanilla and habanero salt (but use regular sea salt if you don’t like spice). Get the Paleo Chocolate Mousse with Habanero Salted Caramel recipe.

Related Video: How to Make Our Basic Chocolate Mousse



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How to Choose a Live Lobster

how to choose a live lobster

When it comes to shellfish, lobster is synonymous with luxury and usually priced to match, but cooking it at home takes a lot of the sting out of the price tag. That said, it can be challenging to prepare, even before you get the bugs into your kitchen. To start, how do you pick a good lobster from the tank? And is there a difference between male and female lobsters? How about hard shells versus soft? Is Maine lobster really better? Herein, we consult the wisdom of the crowd to help answer your questions and ensure you choose the best live lobster.

Look for Lively Lobsters

You should absolutely never, ever buy a dead lobster (well, unless it’s frozen…), and when choosing a fresh lobster from the tank, one thing most sources agree on is that you should go with a fairly feisty one. You can’t necessarily judge its verve by observing it in the water, but when it’s lifted out, it should move its claws and legs and even curl its tail; if it hangs limply in the air, reject it.

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Beware of Short Antennae

This one comes with a caveat: Short (or missing) antennae can mean that the lobsters have been hanging out too long in the tank—long enough, in fact, to start nibbling on each other. But it’s also possible for lobsters to lose antenna at any point along the way, so if it’s just a matter of one or two missing feelers, it might not be an issue.

Does Size Matter?

Most lobsters you see for sale will be anywhere between one and a half to three pounds, but you can find bigger specimens—over three pounds and they’re considered jumbo, but technically, there’s no natural limit to how large a lobster could get. The question is, is it worth shelling out for larger lobsters? While there’s an enduring belief that impressive, Pinchy-size lobsters are better, actual consensus/personal anecdata varies and often points to that not being true. The meat from any lobster should be tender and delicious as long as you cook it properly—and that can be harder to do with larger lobsters, so erring on the modest end may be wiser.

Basic Steamed Lobster recipe

Chowhound

Soft vs Hard Shells

Unless you’re in Maine (or close by) during the months of mid-May through November, this is probably a moot point, as you won’t actually be able to find fresh soft-shell lobsters (also known as shedders). Many people proclaim that these are sweeter and more tender—not to mention easier to crack into—than hard-shell lobsters. They will certainly cost more per pound of actual meat, as much of their weight is due to excess water in their roomy shells; J. Kenji López-Alt broke it all down back in 2013. As with so much in life, it’s largely a matter of personal taste (and bankroll).

Male vs Female

Taste-wise, there’s no difference between guys and gals—except when you consider the female lobster’s roe, if indeed it’s present. Unsurprisingly, it tastes salty and…lobstery…and is a delicacy to some and an automatic discard to others. It’s greenish-black when raw (so don’t be alarmed if you find some in your uncooked lobster), and turns red when cooked (hence its nickname, “coral”). The lobster meat itself tastes the same whether from a male or female, though.

Sniff Test

Lobsters shouldn’t really smell like anything before they’re cooked. If you catch any whiff of ammonia around the tank, better pass on by. (Good advice for all seafood, honestly. A little salinity is fine, but any sharp or chemical odors are a bad sign.)

seafood for Thanksgiving

Shutterstock

Maine Lobster (What’s In a Name?)

Maine lobsters are generally regarded as the best, but did you know that Canadian lobsters are the exact same thing? GetMaineLobsterNow.com will even tell you so, but we like the way Chowhound user MGZ put it: “the term ‘Maine Lobsters’ refers to the species Homarus americanus that lives, and is caught, in the waters between Canada and North Carolina. There are no passports on the bottom of the Atlantic and bugs don’t have pockets. If you want good, go local.”

Great advice—the best option for almost any food is to get what was made or harvested closest to home, whenever possible. Obviously, if you’re landlocked, your lobster has traveled some distance to meet its date with destiny (i.e. your stock pot), but looking for a lively specimen from a reputable source is the best common sense advice to keep in mind. If you don’t trust any of your local stores and you have the budget for it, you can order live lobsters online.

Related Reading: 7 Rules for the Best Lobster Roll Ever

Frozen Lobster Tails

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If you don’t want to go to the trouble of killing and cooking a live lobster, there’s always the option of frozen tails. These are usually more expensive per pound, and many people consider the tail meat inferior to claw and leg meat, even before you factor in the potential for freezer burn. Some people claim frozen lobster meat can be bland, stringy, and tough, but others find it fine; even Marcella Hazen calls for frozen lobster in three recipes in her “Marcella Says…” cookbook. If you’re after Maine lobster, be aware that frozen lobster tails are often from spiny lobsters harvested in warmer waters; you can tell by the white spots on their shells if they’re not otherwise obviously labeled.

Related Reading: 7 Costco Splurges That Are So Worth It

Substitute for Lobster

If you’re still unsure about cooking live lobster, or if you can’t find any that meet muster, perhaps some Argentinian pink shrimp could be a good compromise? They’re often marketed as being similar to lobster (firm and sweet)—and are available frozen at Trader Joe’s. You don’t have the pleasure of digging into a meaty tail or cracking a claw, but maybe that’s a plus for you! And if all this has put you off the mere idea of eating an actual lobster, word from FoodRepublic is, you can make a legit vegan lobster roll with hearts of palm.

How to Cook Lobster

If you do decide to take on a lobster in your own kitchen, check out our lobster recipes, from basic steamed lobster to a luxurious lobster risotto perfect for New Year’s Eve, Valentine’s Day, or any other special occasion.

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Related Video: How to Open a Bottle of Champagne to Go with Your Lobster



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Chinese Orange Chicken

Get the best of Chinese Orange Chicken takeout at home! This recipe is loaded with sweet citrus flavors, sesame seeds, and scallions. It’s surprisingly easy to make. All you need is a large skillet. And don’t skip the orange zest in the sauce—it’s the most important piece!

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Creamy White Beans With 'Nduja, Kale, and Gremolata Breadcrumbs

Creamy White Beans With 'Nduja, Kale, and Gremolata BreadcrumbsGet Recipe!


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The Ultimate Guide to Salmon

guide to types of salmon: king salmon, sockeye, Atlantic salmon, coho salmon, steelhead salmon, and more

How many times have you heard nutritionists say, “Eat more salmon!”? Though this fish is a great source of protein, potassium, and vitamin B12, it is mainly known for its omega-3 fatty acids that contribute to healthy brain, heart, and joint functions.

With so many different kinds of salmon, it may be worth knowing which ones are better than others and how each one tastes. If eating healthier is one of your goals this year, then check out this ultimate guide to how to buy, store, and cook salmon.

Types of Salmon

Not all varieties of salmon look or taste the same.

Sockeye salmon is a Pacific variety recognizable by its deep red color, fatty texture, and strong smell (though it should never be too fishy). It can be purchased as steaks or fillets and is best enjoyed grilled or smoked.

Coho salmon, also known as silver salmon, is best for those who don’t like the bold flavor of sockeye salmon. A whole fish can weigh 23-24 pounds, so you can cook the entire thing on a grill or smoker. It is also found in the Pacific.

Pink or humpback salmon is the most basic variety of salmon, often processed into packaged foods. Light pink, mild tasting, and low in fat, it is recognizable by its distinctive humps when spawning.

Chum salmon is one of the smallest varieties, at around 8 pounds. It is mainly used for its large roe, available in jars or frozen, but you may see it in fillet form under the name keta salmon. It has less oil so is lighter in taste than sockeye.

Steelhead salmon is actually ocean trout that migrates upstream just like its cousin—actual salmon. It has a similar texture and flavor. (The fresh water analogue to steelhead trout is rainbow trout.)

Atlantic salmon is only farm raised, artificially colored, and available year-round. It is important to know how farmed Atlantic salmon was raised (type of feed, whether antibiotics were given) to make a call on whether or not it’s sustainable. Farm-raised salmon is typically fattier than wild-caught and has more calories, but is still very nutritious.

Related Reading: Diving Deeper Into Farmed vs Wild Fish

King salmon or Chinook salmon is the best salmon money can buy, though also one of the rarer species. It has more flavor, thicker meat, and more nutritional value. Available in shades of pink, orange, and marble, king salmon is typically found in the Pacific Northwest, Alaska, and parts of Asia.


Buying Salmon

When buying salmon from a store, look at its color—it should be light pink if farm raised, and dark pink if wild caught, and not have any gray or brown areas. You can also smell it to make sure it is mild, not fishy (a briny, oceanic scent is good), and it should be firm, but not slimy to touch.

Wild Alaskan Company Wild Salmon Box, $116.88/month

Wild-caught salmon sustainably harvested from Bristol Bay and fresh frozen so it arrives in pristine condition every month.
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Frozen wild salmon is also good, if it’s frozen fresh off the boat; most “fresh” fish at the supermarket has been previously frozen as well, so don’t assume buying from the freezer case is a lesser option. Look out for ice crystals and freezer burns when buying frozen fish.

Sitka Salmon Shares, $119/month

Another source for sustainable, wild Alaska salmon, including king, coho, kets, and sockeye. Use code CHOWHOUND10 at checkout for $25 off, except for the Taste of Summer share.
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For raw dishes like sushi and poke, buy the freshest farm raised raw salmon (previously frozen salmon eaten raw can cause foodborne illnesses).

salmon poke bowl recipe

Chowhound’s Salmon Poke

Amara Enciso, executive chef at The Jorgenson House in Juneau, Alaska catches 100-200 pounds of salmon for personal use throughout the salmon runs during summer. Commercially, she recommends only wild Alaskan salmon, preferably sourced from a local company that ensures quality, such as Shoreline Wild Salmon.

Related Reading: The Best Online Seafood Delivery Services for 2020

Some chefs do cook farm raised salmon, only when it’s sustainably and organically raised. Chef and restaurateur Tom Catherall at Barbacoa in Atlanta says, “You are what you eat. Farm raised salmon is sometimes fed a diet not unlike dog food. It doesn’t have the same nutritional value as wild.” Catherall prefers Scottish salmon sourced from cold waters, which is parasite free.

The organic salmon farm sites in parts of Ireland are highly sophisticated and regularly audited. “Efforts undertaken to guarantee a healthy environment for the salmon and the wildlife in the area, ensures that organic salmon is the next best thing to wild salmon. It is more sustainable and as good tasting as wild salmon. So eating organic salmon is a very good alternative to wild salmon,” says Birgitta Hedin Curtin, founder of the Burren Smokehouse in Co. Clare.

How to Store Salmon

Salmon can sit outside a refrigerator for up to 2 hours and in the refrigerator for up to 2 days. Store your fish in the freezer for up to 3 months if you don’t plan to cook it right away. In each case, it is important to properly wrap the fish in plastic or place it in an air-tight container before storing.

Pay attention to the expiration date for store-bought smoked salmon. After opening, it will last in the refrigerator for a week.

smoked salmon flatbread

Chowhound’s Lox Flatbread

Cooking with Salmon

Before cooking, properly thaw and pat dry the salmon with paper towels. To quickly release excess water, lightly sprinkle the salmon portions with salt, and refrigerate for 5-8 minutes, then pat dry. Following this step will ensure you get a nice sear.

Fat and oil content determine how you should cook the salmon—grill, poach, sous-vide, sear, steam, smoke, or bake. Chum and pink salmon are generally used for canning or smoking because of their lower oil content. Coho and sockeye salmon are versatile to cook with, as they have a high fat content and hold up extremely well to searing, poaching, or baking. Chinook salmon is the highest in fat content of all salmon species, requiring no additional oil or butter, and lends itself well to any type of cooking technique.

Celebrity chef Johnny Hernandez recommends seasoning wild-caught Pacific or Alaskan salmon with a blend of fresh herbs, thinly sliced garlic, and olive oil. “Use a smoking hot pan and cook it to medium,” he says. To check if the meat is done, poke with a sharp knife and feel the meat beginning to flake. Overcooking will make the fish dry and chewy.

“I would recommend eating salmon in its purest form, that is with skin on. Salmon is commercially available to consumers, skinless and de-boned. However, if home chefs are able to obtain a whole salmon or fillets with skin intact, it is more flavorful and higher in omega-3’s, vitamins, and minerals,” adds Enciso.

See our salmon recipes for more ideas on how to serve it.

Related Video: How to Cut Your Own Salmon Steaks From a Whole Fish



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