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How to Cut Bacon
Channel: CHOW
Length: 0
Date: August 16, 2010
Solidify your fat so that it doesn’t gush about.
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How to Stop Cream from Boiling Over
Channel: CHOW
Length: 0
Date: August 16, 2010
Chowhound fayehess, also known as Faye Delicious of Blip.tv, avoids a mess by placing the spoon over top of her pot.
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Beware of Cheater Pints
Channel: CHOW
Length: 0
Date: August 16, 2010
Samuel Merritt of Civilization of Beer warns us of an insidious plot to deny bar patrons a precious two ounces of beer. Inspect your pint glasses c...
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How to Open a Stuck Jar, Part 2
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW Kitchen Editorial Assistant Amy Wisniewski provides another take on getting a sticky lid off a jar. Thanks for the suggestions, everyone!
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Beware of Metal Shucking Gloves
Channel: CHOW
Length: 0
Date: August 16, 2010
According to Salon editor-writer and backyard barbecue enthusiast Andrew Leonard, a metal glove protects you from stab wounds but not from burns.
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How to Remove Chicken Breasts
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW contributor Daniel Duane makes the case for skipping packaged boneless, skinless chicken breasts.
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How to Clean Up Dried-on Rice
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW Kitchen Editorial Assistant Amy Wisniewski uses a combination of dish soap, vinegar, and water to remove crusty rice.
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How to Judge Wine by the Cork
Channel: CHOW
Length: 0
Date: August 16, 2010
The waiter gives you the cork like he expects something from you. Here’s what you should—and shouldn’t—do.
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How to Fix a Broken Homemade Mayonnaise
Channel: CHOW
Length: 0
Date: August 16, 2010
Stephen Gibbs, executive chef of Hands On Gourmet, a team-building cooking event company based in San Francisco, teaches people to make their own ...
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How to Open a Stuck Jar
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW Video Producer Meredith Arthur shares one technique for opening a stuck jar. Share yours and we may film it!
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Portioning Cookie Dough
Channel: CHOW
Length: 0
Date: August 16, 2010
The ice cream scoop proves its worth for anyone with a sweet tooth. Anita Chu, author of Field Guide to Cookies, shares a useful tip for managing ...
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How to Hold a Wineglass
Channel: CHOW
Length: 0
Date: August 16, 2010
Wine is delicate, and heat from your hands can radiate through a glass and change flavor, aroma, and texture. Our favorite wine guy, Matt Skinner,...
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Buying and Cooking Portobello Mushrooms
Channel: CHOW
Length: 0
Date: August 16, 2010
Far West Fungi manager Ian Garrone says that you want a firm stem and cap, as well as a pink gill structure on the underside of the portobello. An...
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Don’t Burn Your Roasted Root Vegetables
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW Associate Food Editor Kate Ramos has seen bad things happen to roasted root vegetables. The problem: The veggies are unevenly cut. It’s not a ...
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