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What’s a Jockey Box?
Channel: CHOW
Length: 0
Date: August 16, 2010
Marzio Cuomo of Mike’s Liquors in San Francisco has delivered and set up many kegs in his day. He recommends that customers rent a jockey box when ...
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How to Assemble a Vietnamese Spring Roll
Channel: CHOW
Length: 0
Date: August 16, 2010
Anne Le, co-owner of Tamarine restaurant in Palo Alto, California (and former co-owner of Bong Su in San Francisco), warns against over- or unders...
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How to Make a Salad
Channel: CHOW
Length: 0
Date: August 16, 2010
Iceberg lettuce, baby carrots, waxy cucumbers, and tasteless cherry tomatoes are for the fast-food salad bar. CHOW Senior Editor Lessley Anderson ...
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Should You Freeze Cheese?
Channel: CHOW
Length: 0
Date: August 16, 2010
Norbert Wabnig, owner of the Cheese Store of Beverly Hills, knows that sometimes you’ll end up with more cheese than you can eat. Here’s how to ho...
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Don’t Eat Raw Mushrooms
Channel: CHOW
Length: 0
Date: August 16, 2010
Far West Fungi manager Ian Garrone warns people not to sample raw mushrooms in a grocery store. Stores don’t like it, plus mushrooms are far bette...
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How to Remove Stains with a Lemon
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW Food Editor Aida Mollenkamp gets tomato sauce and salsa out of delicate fabrics using fruit and some gentle rubbing.
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What to Do with Leftover Risotto
Channel: CHOW
Length: 0
Date: August 16, 2010
When you’ve made risotto, you may have leftovers. Amy Sherman of Cookingwithamy.com has a solution by which one delicious treat is transformed int...
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Blend Your Own Vietnamese Dipping Sauce
Channel: CHOW
Length: 0
Date: August 16, 2010
Anne Le, co-owner of Tamarine restaurant in Palo Alto, California (and former co-owner of Bong Su in San Francisco), makes Vietnamese dipping sauc...
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What Is Fondant?
Channel: CHOW
Length: 0
Date: August 16, 2010
Gabrielle Feuersinger, owner of San Francisco’s Cake Coquette, understands that there is a time for fondant on a cake; for example, when the weath...
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Tips for Buying Fresh Fish
Channel: CHOW
Length: 0
Date: August 16, 2010
Laurence Edelman, chef at the Upper West Side’s Mermaid Inn, has spent his fair share of time at the fish market.
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How to Store Strawberries
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW contributor Daniel Duane shares his trick for keeping farmers’ market strawberries fresh.
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How to Ensure Perfectly Cooked Couscous
Channel: CHOW
Length: 0
Date: August 16, 2010
Banish soggy couscous from your kitchen. Craig von Foerster, executive chef of the Post Ranch Inn’s Sierra Mar Restaurant, demonstrates a method t...
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Anchovy Substitute
Channel: CHOW
Length: 0
Date: August 16, 2010
Chowhound Jed Kolko loved the flavor that anchovies gave to cooking, but didn’t like the hassle of having to make sure the fish had fully dissolve...
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Should You Eat the Rind?
Channel: CHOW
Length: 0
Date: August 16, 2010
Laura Werlin, author of Laura Werlin’s Cheese Essentials and noted cheese expert, shares her take on the question of the rind. Our first CHOW Tip ...
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How to Make a Quick Salsa
Channel: CHOW
Length: 0
Date: August 16, 2010
Chef Deborah Schneider, author of ¡Baja! Cooking on the Edge, makes her ancho chile salsa recipe, sharing important information along the way—like...
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How to Mix Colors for Icing Cupcakes
Channel: CHOW
Length: 0
Date: August 16, 2010
Gabrielle Feuersinger, owner of San Francisco’s Cake Coquette, recommends mixing different gel-based food colorings for variety and depth.
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