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How to Zest and Juice a Lemon
Channel: CHOW
Length: 0
Date: September 24, 2009
When a recipe calls for both zest and juice, there’s a particular protocol to follow, demonstrated here by Amy Sherman of the food blog Cooking wi...
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How to Recover If You Break a Wine Cork
Channel: CHOW
Length: 0
Date: September 24, 2009
Our favorite wine guy, Matt Skinner, dropped by the CHOW offices to share some very handy wine tips, including what to do when the cork breaks as ...
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What to Do with Leftover Ricotta Cheese
Channel: CHOW
Length: 0
Date: September 24, 2009
Danielle Svetcov, author of The Un-Constipated Gourmet, has some great ideas for ways to use up leftover ricotta. Add it to pesto sauce to make it...
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How to Save Herbs by Freezing
Channel: CHOW
Length: 0
Date: September 24, 2009
Amy Sherman of the food blog Cooking with Amy freezes herbs in ice cubes when she’s not going to use them up right away. You can pop the cubes into...
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What’s the Best Edible Flower to Plant?
Channel: CHOW
Length: 0
Date: September 24, 2009
Like many gardeners, Julie Chai, associate garden editor of Sunset magazine, loves nasturtiums. Their seeds are readily available, they grow very ...
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How to Swirl Your Wine Like a Pro
Channel: CHOW
Length: 0
Date: September 24, 2009
Our favorite wine guy, Matt Skinner, has done some swirling in his time. He recommends that beginners keep the glass on the table to swirl. (Begin...
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How to Deal with Sediment in Wine
Channel: CHOW
Length: 0
Date: September 24, 2009
When you’re decanting old wine, skip the sediment. Matt Skinner recommends using a flashlight to illuminate the situation. To learn more from Matt...
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How to Make Cheese Crisps
Channel: CHOW
Length: 0
Date: September 24, 2009
Karen Solomon, author of Jam It, Pickle It, Cure It, uses deli-sliced provolone cheese to make cheese crisps—a version of Italian frico, otherwise...
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How to Make Limoncello
Channel: CHOW
Length: 0
Date: September 24, 2009
A. J. Rathbun, author of CHOW-approved cocktail books Good Spirits and Luscious Liqueurs, has an easy recipe for homemade limoncello. It’s just le...
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The Perfect Ice Cream Flavor
Channel: CHOW
Length: 0
Date: September 24, 2009
The salted caramel ice cream at San Francisco’s Bi-Rite Creamery has charm. It has personality. It is delicious. The co-owners get us a few steps c...
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How to Cut the Bite of Raw Onions
Channel: CHOW
Length: 0
Date: September 24, 2009
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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How to Spit Wine
Channel: CHOW
Length: 0
Date: September 24, 2009
Spitting gracefully seems oxymoronic, but wine guy Matt Skinner does it with a sweet purse of the lips. He demonstrates a professional spit, and s...
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How to Make Your Own Mustard
Channel: CHOW
Length: 0
Date: September 24, 2009
Kathy FitzHenry, founder of Juliet Mae Fine Spices & Herbs, mixes dry mustard (a.k.a. ground mustard) with different liquids to create a v...
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In Gardening, Pot Size Matters
Channel: CHOW
Length: 0
Date: September 24, 2009
Julie Chai, associate garden editor of Sunset magazine, suggests that you plant herbs, especially basil, in a pot that is at least 12 inches wide ...
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What Water Is Best to Brew Coffee?
Channel: CHOW
Length: 0
Date: September 24, 2009
Maria Cleaveland of Equator Estate Coffees & Teas describes the lengths that some people will go to make great coffee, like buying water kits ...
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How to Remove the Pin Bones from Fish
Channel: CHOW
Length: 0
Date: September 24, 2009
You’re unlikely to choke on a pin bone. But eating fish is a more pleasant experience if you aren’t encountering those small, soft bones in every ...
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How to Grow Tomatoes in an Outdoor Container
Channel: CHOW
Length: 0
Date: September 24, 2009
Julie Chai, associate garden editor of Sunset magazine, says that with lots of sun, a large container, and plenty of fresh potting soil, your toma...
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Why Should You Use a Decanter?
Channel: CHOW
Length: 0
Date: September 24, 2009
A decanter is an important wine accessory, says Matt Skinner. A decanter oxidizes the wine quickly, bringing out the aromas and flavor. If you’re ...
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