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Don’t Muddle Your Mint
Channel: CHOW
Length: 0
Date: August 26, 2010
Jennifer Colliau, bartender at San Francisco’s Heaven's Dog and owner of Small Hand Foods, loves using mint in her drinks, but she warns ...
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How to Make Simple Syrup Really Simple
Channel: CHOW
Length: 0
Date: August 26, 2010
Bartender at San Francisco’s Heaven's Dog and owner of Small Hand Foods, Jennifer Colliau will blow your mind with this bartender secret:...
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How to Get a Bartender’s Attention
Channel: CHOW
Length: 0
Date: August 16, 2010
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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The Perfect Beer
Channel: CHOW
Length: 0
Date: August 16, 2010
Lessley Anderson, CHOW’s senior editor, has been following the beers made by brewmaster Vinnie Cilurzo of Russian River Brewing Company, and has w...
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Obsessives: Tea
Channel: CHOW
Length: 0
Date: August 16, 2010
Tea: It’s so much more than a small afternoon pleasure. Connoisseur James Norwood Pratt puts tea in context, as not only “one of the world’s great...
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Obsessives: Absinthe
Channel: CHOW
Length: 0
Date: August 16, 2010
It’s very simple: alcohol, wormwood, and some anise characteristics. But not simple at all: The carefully calibrated mix of aromatics and herbs th...
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How to Truss a Chicken
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW associate food editor Regan Burns prepares a chicken for roasting.
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Cooking with Grandma Irma
Channel: CHOW
Length: 0
Date: August 16, 2010
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 Crush Ice for Cocktails
Channel: CHOW
Length: 0
Date: August 16, 2010
Some cocktails call for crushed ice rather than ice cubes. Crushed ice melts quicker, and makes more of a slushy drink—perfect for summer coolers....
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How to Wrap Cheese
Channel: CHOW
Length: 0
Date: August 16, 2010
No plastic, no tinfoil: Don’t suffocate your cheese.
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Obsessives: Offal
Channel: CHOW
Length: 0
Date: August 16, 2010
Chris Cosentino, chef at San Francisco’s Incanto restaurant, is an offal evangelist. He’s the one people turn to when they have questions about pa...
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Obsessives: Marmalade
Channel: CHOW
Length: 0
Date: August 16, 2010
Jam maker June Taylor has a rabid following in the San Francisco Bay Area, where she creates and sells her preserves. Here, she explains how she m...
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Cooking with Grandma Alvina
Channel: CHOW
Length: 0
Date: August 16, 2010
Welcome to the first installment of CHOW’s new video series, Cooking with Grandma, a nostalgic trip down memory lane that records a special family...
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Obsessives: Seaweed
Channel: CHOW
Length: 0
Date: August 16, 2010
Meet John and Barbara Stephens-Lewallen: They harvest seaweed. Operators of the Mendocino Sea Vegetable Company in Philo, California, the Stephens...
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Obsessives: Pizza
Channel: CHOW
Length: 0
Date: August 16, 2010
An oven built by hand, tile by tile. Four pizzas on the menu, with no fancy-pants toppings. Anthony Mangieri does one thing at Una Pizza Napoletan...
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How to Tie Pancetta
Channel: CHOW
Length: 0
Date: August 16, 2010
Our feature on how to make pancetta walks through the three steps: preparing, tying, and aging. In this video, associate food editor Regan Burns t...
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How to Peel a Hard-Boiled Egg
Channel: CHOW
Length: 0
Date: August 16, 2010
Delicious deviled eggs are but one of the preparations that you can apply your freshly peeled eggs to.
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Tomato Farmer
Channel: CHOW
Length: 0
Date: August 16, 2010
Brad Gates of Wild Boar Farms was described to CHOW by the organizers of Slow Food Nation as “OBSESSED and growing, no question, the best tomatoes...
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Obsessives: Beekeeper
Channel: CHOW
Length: 0
Date: August 16, 2010
Sonoma County, California, beekeeper Serge Labesque treats his bees with respect, though that’s probably not all that’s needed to save the world’s...
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