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What Does “A Good Year” Mean for Wine?
Channel: CHOW
Length: 0
Date: April 10, 2009
Robert Camuto, author of Corkscrewed, explains the difference between a good year for growing grapes and a good year for drinking wine. What’s goo...
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Green Dishwashing Tip
Channel: CHOW
Length: 0
Date: April 09, 2009
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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Is Organic Wine Better than Regular Wine?
Channel: CHOW
Length: 0
Date: April 09, 2009
Robert Camuto, author of Corkscrewed, says there’s a lot of confusion about what organic means to wine drinkers. It doesn’t automatically mean bet...
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What to Do With Leftover Coffee Grounds
Channel: CHOW
Length: 0
Date: April 09, 2009
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 Resprout Green Onions
Channel: CHOW
Length: 0
Date: April 09, 2009
CHOW Associate Editor Roxanne Webber regenerates her green onions, creating an endless loop of onion tops to use in her cooking—like in this recip...
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Are Sulfites in Wine Really Bad for You?
Channel: CHOW
Length: 0
Date: April 08, 2009
Robert Camuto, author of Corkscrewed, dispels some of the myths about those demons of the wine world, sulfites. Your red-wine headache could be ca...
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How to Navigate an Unfamiliar Wine List
Channel: CHOW
Length: 0
Date: April 07, 2009
Gillian Ballance, wine director of FARM at the Carneros Inn, thinks safe choices when ordering wine are New Zealand Sauvignon Blancs and Argentine...
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How to Remove Wax Wine Seals
Channel: CHOW
Length: 0
Date: April 04, 2009
Some wines come with a thick wax seal on the top. To open them, says Gillian Ballance, wine director of FARM at the Carneros Inn, push your corksc...
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What to Do with Half a Bottle of Red Wine
Channel: CHOW
Length: 0
Date: April 03, 2009
Most people put leftover white wine in the fridge and red wine on the counter. Gillian Ballance, wine director of FARM at the Carneros Inn, says t...
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Cooking with Grandma Irma
Channel: CHOW
Length: 0
Date: April 03, 2009
Watch as Irma Zigas cooks with her grandson Caleb, preparing her own take on Passover brisket. There’s love, there’s respect and teaching, there a...
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How to Blanch Asparagus
Channel: CHOW
Length: 0
Date: April 02, 2009
Christophe Gerard, chef de cuisine of FARM at the Carneros Inn, quickly boils asparagus in heavily salted water, then submerges it in an ice bath ...
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How to Cook Sweetbreads
Channel: CHOW
Length: 0
Date: April 02, 2009
Sweetbreads are the thymus (commonly mistaken as thyroid, even by professional chefs) or pancreas gland of a lamb, calf, or piglet. Their function...
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How to Avoid Sauté Fires
Channel: CHOW
Length: 0
Date: March 31, 2009
Craig von Foerster, executive chef of the Post Ranch Inn’s Sierra Mar Restaurant, says down with macho sauté-pan fires—your friends will not be im...
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What to Do with Leftover Tomato Paste
Channel: CHOW
Length: 0
Date: March 27, 2009
Open cans of tomato paste are a modern scourge for CHOW Kitchen Editorial Assistant Amy Wisniewski. She’s solution-oriented, though: She portions ...
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How to Measure Dices and Chunks
Channel: CHOW
Length: 0
Date: March 27, 2009
We know that keeping your dices and minces and juliennes uniform is crucial for consistent, even cooking of things like roasted root vegetables. B...
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How to Cook Fish Evenly
Channel: CHOW
Length: 0
Date: March 26, 2009
Fish don’t exactly grow their fillets to be cooperative with a pan—the fillets are thick in some places, thin in others. Craig von Foerster, execu...
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How to Ensure Perfectly Cooked Couscous
Channel: CHOW
Length: 0
Date: March 25, 2009
Banish soggy couscous from your kitchen. Craig von Foerster, executive chef of the Post Ranch Inn’s Sierra Mar Restaurant, demonstrates a method t...
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How to Bronze Your Salmon
Channel: CHOW
Length: 0
Date: March 24, 2009
Craig von Foerster, executive chef of the Post Ranch Inn’s Sierra Mar Restaurant, sears his salmon on one side to lock in the juices; this techniq...
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How to Make a Salad
Channel: CHOW
Length: 0
Date: March 21, 2009
Iceberg lettuce, baby carrots, waxy cucumbers, and tasteless cherry tomatoes are for the fast-food salad bar. CHOW Senior Editor Lessley Anderson ...
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Don’t Burn Your Roasted Root Vegetables
Channel: CHOW
Length: 0
Date: March 20, 2009
CHOW Associate Food Editor Kate Ramos has seen bad things happen to roasted root vegetables. The problem: The veggies are unevenly cut. It’s not a ...
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