10 Cooking Tips Straight from Chrissy Teigen
You follow her for the jokes but stay for the cooking tips. Chrissy Teigen's cooking advice is both insightful and useful—find some of our favorite tips from this superstar below!
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Experimenting is half the fun.
When working on her second cookbook, Cravings: Hungry for More, Chrissy was happy to chronicle her successes and failures on Twitter and Instagram. She even crowdsourced old bananas from her followers once she realized her banana bread recipe needed more banana!
Banana bread is better with chocolate.
Speaking of that banana adventure, Chrissy’s banana bread recipe ultimately made it into her second cookbook, where she revealed that it took a full year to perfect. It’s made with chocolate chips and shredded coconut (kind of like this one). Plus, she makes it in a Bundt pan, ditching the traditional loaf for a more unique shape.
Mom knows best.
Chrissy’s mother, Pepper, is an incredible chef who—much like our own mothers—can jump into any kitchen and whip up an incredible feast without so much as a measuring cup. Chrissy leans into her mother’s wisdom, highlighting her Thai roots and transcribing some of her mother’s most-loved recipes.
Roast your corn in bacon fat.
Corn is among the most versatile of vegetables. You can grill it, boil it or bake it, then add it to your favorite salad or serve it as a side dish. But next time you’re making corn, try broiling the corn in bacon fat, as Chrissy recommends. You oven-bake your bacon on a parchment paper-lined baking sheet, then broil corn that’s been removed from the cob in excess bacon fat for 5 minutes.
Cooking for two? Use mini pots.
Since partnering with Target, Chrissy has blessed us with many amazing products from her Cravings line. A set of mini cast-iron Dutch ovens is among them, and she hasn’t been shy about showing how useful they’ve been when cooking for herself and her husband (who happens to be John Legend…know him?). Prepare individual servings of baked pasta or hot soup for your next date night with your partner.
Meat can (and should) be stuffed in everything.
Chrissy notes that her Thai half loves stuffing meats into just about anything. She stuffs ground pork in cucumbers for her mother’s pork-stuffed cucumber soup, but encourages you to experiment more with this cooking method next time you’re feeling adventurous. Start with these stuffed peppers.
Slow-cook your scrambled eggs.
Can’t crack the secret to perfectly creamy scrambled eggs? Chrissy did—and she is more than happy to tell you how. The secret is going slow…like take 20 minutes to make your eggs, slow. We made her recipe and chronicled what made it so much more delicious than conventional scrambling methods.
You need a mortar and pestle.
Grinding fresh herbs? Making guacamole? Crushing peppers? There’s no substitute for a high-quality mortar and pestle, especially if you’re making authentic Thai cuisine from her cookbooks. Thankfully, Chrissy’s got you covered—her mortar and pestle from the Cravings collection is less than $25.
Sub cucumber for papaya.
Chrissy posted a picture on Twitter of a Thai “papaya” salad she made with cucumbers and pork rinds. She explained that she put papaya in quotes because quality green papaya can be difficult to find. Instead, she used spiralized cucumbers. We are all here for this genius substitution, because we can’t get enough cucumber salad in our lives.
Your roasting pan shouldn’t be too big.
Roasting a bird? Don’t use a pan that’s significantly larger than your meal. Otherwise, as Chrissy advises, your drippings will fill the length of the pan, become too thin and leave you with a dry bird—and no chance for a good gravy. Pick a pan that is appropriately sized for your dish, and if you only have a large one, double up your birds!