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How to Manage Your Mint Plant Channel: CHOW Length: 0 Date: September 24, 2009 Julie Chai, associate garden editor of Sunset magazine, warns gardeners that they should keep mint plants in containers or pots, lest the herb tak...

What to Do with Old Dried Fruit Channel: CHOW Length: 0 Date: September 24, 2009 Danielle Svetcov, author of The Un-Constipated Gourmet, thinks you should never throw away old dried apricots, prunes, plums, and cranberries. Ins...

When Should You Use Cubed Versus Crushed Ice? Channel: CHOW Length: 0 Date: September 24, 2009 A. J. Rathbun, author of CHOW-approved cocktail books Good Spirits and Luscious Liqueurs, says that cubed ice works for almost every cocktail. Cra...

How to Dress Up Your Salad Channel: CHOW Length: 0 Date: September 24, 2009 CHOW’s associate food editor Aida Mollenkamp demonstrates simple tips for a perfect salad dressing. Try your new skills on our recipe for Lemon-Gar...

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...

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 ...

Which Spices Should You Buy in the Supermarket? Channel: CHOW Length: 0 Date: September 24, 2009 Kathy FitzHenry, founder of Juliet Mae Fine Spices & Herbs, says it’s OK to buy certain spices in the supermarket, while others should be purc...

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...

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...

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 ...

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...

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...

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...

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...

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...

What’s the Best Order of Cocktail Ingredients? Channel: CHOW Length: 0 Date: September 24, 2009 A. J. Rathbun, author of CHOW-approved cocktail books Good Spirits and Luscious Liqueurs, shares the proper order of ingredients for making a cock...

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...

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...

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...

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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