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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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How to Choose an Artichoke
Channel: CHOW
Length: 0
Date: August 16, 2010
Author and television host Amelia Saltsman shares artichoke knowledge from her favorite market, the Santa Monica Farmers’ Market.
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Rock Hard Winter Squash
Channel: CHOW
Length: 0
Date: August 16, 2010
Author Amelia Saltsman cautions shoppers at farmers’ markets not to fear firm produce, which can take months to ripen fully.
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Oil Temperature Matters
Channel: CHOW
Length: 0
Date: August 16, 2010
Anita Lo, chef/co-owner of Bar Q and Annisa, is known not only for beating Mario Batali in Iron Chef, but also for her amazing mastery of pan-frie...
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How to Open a Beer with a Pen
Channel: CHOW
Length: 0
Date: August 16, 2010
Everyone has a trick to opening a beer bottle when you don’t have an opener handy, even CHOW’s staff photographer, Chris Rochelle. Here he shows h...
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What to Do With Leftover Coffee Grounds
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW Video Producer Meredith Arthur says that used coffee grounds should never go straight into the trash. Compost, maybe. Better yet, use them to...
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How to Use Rice Paper in Spring Rolls
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), shares this tip for making Vi...
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How to Use a Piping Bag to Frost a Cake
Channel: CHOW
Length: 0
Date: August 16, 2010
Gabrielle Feuersinger, owner of San Francisco’s Cake Coquette, demonstrates the proper way to use a piping bag (also known as a pastry bag) to fro...
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How to Plate Like a Chef
Channel: CHOW
Length: 0
Date: August 16, 2010
David Myers of Sona Restaurant, known for his unusual plating and presentation, shares his thoughts.
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Oyster Mushroom Guidelines
Channel: CHOW
Length: 0
Date: August 16, 2010
Far West Fungi manager Ian Garrone uses sexy adjectives when describing oyster mushrooms: delicate, firm, and velvety. Here, he shows how to exten...
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How to Cut the Bite of Raw Onions
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW Food Editor Aida Mollenkamp tones down her onions by salting them ahead of time. When mellowed, they complement, rather than take over, the r...
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Green Dishwashing Tip
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW Kitchen Editorial Assistant Amy Wisniewski has a more environmentally friendly way to wash dishes: She soaps them up in a tub, and then rinse...
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How to Keep Prepared Spring Rolls Fresh
Channel: CHOW
Length: 0
Date: August 16, 2010
Spring rolls are great party food, and can be prepared ahead, says Anne Le, co-owner of Tamarine restaurant in Palo Alto, California (and former c...
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