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How to Choose the Right Cocktail Strainer
Channel: CHOW
Length: 0
Date: August 16, 2010
A professional bartender probably needs a few types of strainers; you only need one. Michael Cecconi is the mixologist at New York’s Back Forty; he...
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How to Thaw Meat Quickly
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW Food Editor Aida Mollenkamp has learned from experience that metal-on-metal can work wonders. This defrosting method is controversial—it’s no...
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Frost Your Cake, Not the Plate
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW Associate Food Editor Amy Wisniewski suggests that you use the pan you baked with as a substitute cake stand for frosting.
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The Best Cheap Wine
Channel: CHOW
Length: 0
Date: August 16, 2010
Robert Camuto, author of Corkscrewed, recommends French Beaujolais for budget-minded wine drinkers. He does not mean Beaujolais Nouveau.
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Don’t Fiddle with Food on the Grill
Channel: CHOW
Length: 0
Date: August 16, 2010
Jamie Purviance, author and grillmaster, knows that everyone wants to push the food around when grilling, but he urges you to fight that desire. L...
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How to Mince Garlic and Ginger
Channel: CHOW
Length: 0
Date: August 16, 2010
Top Chef Season 4 winner Stephanie Izard uses a Microplane to prepare garlic and ginger for cooking, not a knife. It’s much easier to get a fine m...
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Cheese Knife Tour
Channel: CHOW
Length: 0
Date: August 16, 2010
The owner of the Cheese Store of Beverly Hills describes a variety of knives.
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Microbrews in Cans
Channel: CHOW
Length: 0
Date: August 16, 2010
Samuel Merritt of Civilization of Beer argues that cans are superior to bottles in many ways: You avoid the risk of skunkiness, plus you get the s...
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Frosting a Cake
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW Associate Food Editor Kate Ramos demonstrates the first step of successful frosting: the all-important crumb layer.
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How to Open a Beer with Another Beer
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW copyeditor Keith Laidlaw shows how to open a bottle of beer using another bottle of beer. It’s a handy trick to break out, especially in the ...
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How to Quick-Cook Steel-Cut Oats
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW Senior Editor Lessley Anderson soaks her steel-cut oats the night before, and then makes them for breakfast in just five minutes.
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How to Resprout Green Onions
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW Associate Editor Roxanne Webber regenerates her green onions, creating an endless loop of onion tops to use in her cooking—like in this recip...
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Grilling with Lump Versus Briquette Charcoal
Channel: CHOW
Length: 0
Date: August 16, 2010
Jamie Purviance, author and grillmaster , thinks that a combination of lump and briquette charcoal is best, since lump burns hotter but briquette ...
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How to Make a Buttercream Rose
Channel: CHOW
Length: 0
Date: August 16, 2010
Gabrielle Feuersinger, owner of San Francisco’s Cake Coquette, demonstrates the art of the frosting rose. The only special equipment you’ll need i...
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Are Nitrites in Bacon Bad for You?
Channel: CHOW
Length: 0
Date: August 16, 2010
Like sulfites in wine, the health implications of nitrites in cured meat trigger a lot of discussion. Scott Kveton, founder of Bacn.com, shares th...
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