http://www.thekitchn.com/feedburnermain

Just like there are people who don’t like their food touching and people who want it all tossed together in a bowl (me!), there are people who like their food hot and people who don’t mind eating it at room temperature (me, again!). Now of course we’re talking about these things in terms of black and white, so while you might waffle one way or the other, truth is, we all have our preferences.

Come fall, when roasted vegetables become a standard side on your plate, I urge you to skip eating them hot out of the oven, and embrace the joy that is room-temperature roasted vegetables. Here’s why.

<p><a href=’http://www.thekitchn.com/why-roasted-vegetables-are-better-at-room-temperature-236567′><strong>READ MORE »</strong></a></p>

http://www.thekitchn.com/feedburnermain

Fat, specifically oil, is an essential component when roasting foods. Without it, you wouldn’t get that lovely crisp, brown caramelization that makes roasted veggies so amazing. There are so many different varieties, and the selection at stores only seems to be growing — so, which oil should you be using for roasting for both safety and flavor?

<p><a href=’http://www.thekitchn.com/the-best-oils-for-roasting-236653′><strong>READ MORE »</strong></a></p>

http://www.thekitchn.com/feedburnermain

We Tried 5 Brands of Chicken Broth, and Here Is the Winner

(Image credit: Christine Gallary)

Soup season is here, and while I’m sure we’d all love to be that home cook who always has homemade broth stocked in the freezer, the reality is sometimes you’ve got to make really good store-bought broth into really great homemade soup. So first find a brand of broth you love, and then enhance it with one (or more) of these kitchen staples.

<p><a href=’http://www.thekitchn.com/11-ways-to-enhance-a-box-of-store-bought-broth-236654′><strong>READ MORE »</strong></a></p>

http://www.thekitchn.com/feedburnermain

While soup falls under the category of comfort food, it usually doesn’t have the same indulgence factor that, say, macaroni and cheese or warm brownies have. That’s not to say that it can’t feel a bit decadent, though — all it needs is the right finishing touch. Here are five ingredients that are guaranteed to make your bowl a little more special.

<p><a href=’http://www.thekitchn.com/5-little-luxuries-to-make-your-soup-more-indulgent-236655′><strong>READ MORE »</strong></a></p>

http://www.thekitchn.com/feedburnermain

Nothing beats a slice of quiche encased in a flaky crust. That is, unless, you’re vegan, gluten-free, or dairy-intolerant — in which case, it’s far harder to pull off. But yes, a custardy quiche without the eggs and milk does exist, and it exists because of chickpeas. All it takes is a bit of chickpea flour and a little ingenunity.

<p><a href=’http://www.thekitchn.com/q-is-for-chickpea-quiche-234873′><strong>READ MORE »</strong></a></p>

http://www.thekitchn.com/feedburnermain

(Image credit: Quentin Bacon)

No date night in would be complete without a special dessert. This showstopping chocolate layer cake from Ina Garten’s new cookbook, Cooking for Jeffrey, comes with a make-ahead strategy so you can end your evening on a sweet note, without breaking a sweat.

<p><a href=’http://www.thekitchn.com/recipe-ina-gartens-devil-s-food-cake-237269′><strong>READ MORE »</strong></a></p>

http://www.thekitchn.com/feedburnermain

Do you have a go-to recipe for date night in with your honey? Maybe it’s something easy that never fails to wow. Perhaps it’s something that can be made the night before, so when date night rolls around, you can spend more time canoodling. Or maybe you like to mix things up and experiment with your best sous chef by your side.

We asked five couples to share their best dishes for date night in — and we’re also throwing the question out to you: What do you make for a romantic evening chez vous?

<p><a href=’http://www.thekitchn.com/5-couples-share-their-best-date-night-dishes-236534′><strong>READ MORE »</strong></a></p>

http://www.thekitchn.com/feedburnermain

Recipe Review: Baguettes from Local Breads by Daniel Leader

(Image credit: Apartment Therapy )

Scoring is the technique term for slashing bread dough before baking with a sharp knife or lame. Slashing creates weak spots in the bread’s crust, allowing for expansion instead of burst seams. What feels like a task is a fine detail between beautiful baguettes and boring “French bread” loaves. Here’s what you need to know about scoring bread dough.

<p><a href=’http://www.thekitchn.com/how-to-score-bread-loaves-before-baking-236642′><strong>READ MORE »</strong></a></p>

http://www.thekitchn.com/feedburnermain

So you and your boo have decided to stay in instead of going out. Good call! What’s more romantic than cooking and enjoying a good meal together? It doesn’t have to be complicated, nor does it have to be perfect. In fact, kitchen missteps often make for some of the most memorable nights. (Consider Bridget Jones’ blue soup debacle.)

But there should be music. Good tunes set the mood and gives you an opportunity to show off those skills you’ve been perfecting in the shower.

We asked our favorite DJ, Austin Powers, to put together a playlist that starts off classic, but has a few surprises.

<p><a href=’http://www.thekitchn.com/a-kinda-classic-soundtrack-for-a-romantic-date-night-in-236533′><strong>READ MORE »</strong></a></p>

http://www.thekitchn.com/feedburnermain

This vegan sweet potato chowder delivers everything you want in a warm fall soup. It has a velvety broth laced with seasonal spices like sage and paprika, and chunks of tender root vegetables. It’s delicious the day you make it, but like most soups, it’s even better the next day. So make a big batch of the plant-based chowder and enjoy it all week long.

<p><a href=’http://www.thekitchn.com/recipe-vegan-sweet-potato-chowder-234109′><strong>READ MORE »</strong></a></p>