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You’re Doing It All Wrong: How to Time Your Thanksgiving Dinner with Roxanne Webber Channel: CHOW Length: 94 Date: December 06, 2009 Thanksgiving Timing

CHOW Tip: How to Keep Ginger Fresh Channel: CHOW Length: 18 Date: December 06, 2009 Storing Ginger

CHOW Tip: How to Drink While in Costume Channel: CHOW Length: 22 Date: December 06, 2009 Halloween Drinking Tip

CHOW Tip: How to Avoid Dense Gluten-Free Batter Channel: CHOW Length: 23 Date: December 06, 2009 Moist Gluten-Free Baked Goods

You’re Doing It All Wrong: How to Make a Moist Thanksgiving Turkey with Roxanne Webber Channel: CHOW Length: 120 Date: December 06, 2009 Thanksgiving Turkey

Supertaster: World’s Priciest Beer Channel: CHOW Length: 206 Date: December 05, 2009 Samuel Adams Utopias 2009

How to Use Lemongrass in Your Cooking Channel: CHOW Length: 0 Date: October 07, 2009 Corinne Trang, author of Noodles Every Day, provides a crash course on lemongrass. Grate it for marinades, slice it for curries, or keep it whole ...

Obsessives: Urban Farming Channel: CHOW Length: 0 Date: October 07, 2009 Novella Carpenter started small, with some plants in an empty lot next to her house in Oakland. A couple of years later, she was tending to a full...

Does Fish Sauce Go Bad? Channel: CHOW Length: 0 Date: October 07, 2009 Corinne Trang, author of Noodles Every Day, shares the low-down on how to store fish sauce. A fermented product doesn’t stop fermenting once it’s ...

How to Preserve Garlic and Herbs in Oil Channel: CHOW Length: 0 Date: October 02, 2009 Domenic Chiaromonte, executive chef of Match Restaurant just outside Toronto, chops garlic and basil and stores them in oil in the fridge. This is...

How to Remove the Garlic Smell from Your Hands Channel: CHOW Length: 0 Date: September 30, 2009 Domenic Chiaromonte, executive chef of Match Restaurant just outside Toronto, shares his secret for ridding your hands of the strong smells of cut...

How Do You Sharpen a Vegetable Peeler? Channel: CHOW Length: 0 Date: September 29, 2009 Douglas Ford, sous-chef of LA’s Lucques, sharpens his vegetable peeler every day to keep it in tiptop shape. Most of us sharpen ours … never. Doug...

Poach an Egg Channel: CHOW Length: 0 Date: September 24, 2009 Associate Food Editor Aida Mollenkamp demonstrates how to achieve the perfect poach. Poached eggs can be kept refrigerated for a day or two; in the...

How to Truss a Chicken Channel: CHOW Length: 0 Date: September 24, 2009 CHOW associate food editor Regan Burns prepares a chicken for roasting.

How to Peel Hard-Boiled Eggs Channel: CHOW Length: 0 Date: September 24, 2009 Delicious deviled eggs are but one of the preparations that you can apply your freshly peeled eggs to.

How to Pit Olives Channel: CHOW Length: 0 Date: September 24, 2009 The pit pretty much squirts out. But this method’s an exercise in relativity: It would not work with a peach.

How to Remove Pomegranate Seeds Channel: CHOW Length: 0 Date: September 24, 2009 Getting seeds out of pomegranates can be a messy prospect. Wrap yourself in protective clothing and get banging.

Open a Bottle of Wine Channel: CHOW Length: 0 Date: September 24, 2009 The first step to wine appreciation is opening the bottle. Jeff Creamer, wine director at San Francisco restaurant Two, coaxes a cork from a bottl...

How to Wrap Cheese Channel: CHOW Length: 0 Date: September 24, 2009 No plastic, no tinfoil: Don’t suffocate your cheese.

How to Plan for Party Mixers Channel: CHOW Length: 0 Date: September 24, 2009 Senior Editor Lessley Anderson shares her thoughts on stocking juices and tonic for a cocktail party.

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