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Know Thy Farmers’ Market Stall
Channel: CHOW
Length: 0
Date: September 24, 2009
Author Amelia Saltsman wants market-goers to understand why information is posted by the vendors.
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How to Thaw Meat Quickly
Channel: CHOW
Length: 0
Date: September 24, 2009
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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Should You Freeze Cheese?
Channel: CHOW
Length: 0
Date: September 24, 2009
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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How to Store Strawberries
Channel: CHOW
Length: 0
Date: September 24, 2009
CHOW contributor Daniel Duane shares his trick for keeping farmers’ market strawberries fresh.
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Tips for Buying Fresh Fish
Channel: CHOW
Length: 0
Date: September 24, 2009
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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Don’t Fiddle with Food on the Grill
Channel: CHOW
Length: 0
Date: September 24, 2009
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 Make a House Cocktail
Channel: CHOW
Length: 0
Date: September 24, 2009
Your guests arrive. Give them what they want: a drink. CHOW Senior Editor Lessley Anderson shares her tip for getting ready for a cocktail party.
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How to Peel Ginger
Channel: CHOW
Length: 0
Date: September 24, 2009
Cutting off those little pieces is a waste.
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How to Get a Bartender’s Attention
Channel: CHOW
Length: 0
Date: September 24, 2009
Yelling out your order at a bartender won’t get you a drink any quicker; it will get you an annoyed bartender.
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How to Use Up Leftover Herbs
Channel: CHOW
Length: 0
Date: September 24, 2009
Matthew Accarrino of Craft Los Angeles revives the herbs with ice water before mixing them in with greens or using them to top pasta.
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How to Order Wine
Channel: CHOW
Length: 0
Date: September 24, 2009
A wine list can be an intimidating jumble. Lay out a few ground rules to get started.
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What Is Fondant?
Channel: CHOW
Length: 0
Date: September 24, 2009
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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What’s the Best Way to Store Bacon?
Channel: CHOW
Length: 0
Date: September 24, 2009
You can find great bacon in bulk, but you might not be able to eat five pounds of it before it goes bad. Scott Kveton, founder of Bacn.com, recomm...
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What’s the Right Way to Shake a Cocktail?
Channel: CHOW
Length: 0
Date: September 24, 2009
A. J. Rathbun, author of CHOW-approved cocktail books Good Spirits and Luscious Liqueurs, demonstrates the proper way to shake a cocktail: up and ...
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How to Form Gnocchi
Channel: CHOW
Length: 0
Date: September 24, 2009
You know you want to try our Chestnut Gnocchi with Robiola Cheese Sauce recipe. But don’t resort to gummy, plastic-tasting packaged gnocchi just b...
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Obsessives: Flour, Water, Yeast, Salt
Channel: CHOW
Length: 0
Date: September 24, 2009
Craig Ponsford, founder of Artisan Bakers and chairman of the Bread Bakers Guild of America, discusses the intricacies of kneading, starters, and ...
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