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Obsessives: Innard Workings Channel: CHOW Length: 0 Date: March 02, 2009 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...

How to Serve and Cut Cheese with Laura Werlin Channel: CHOW Length: 0 Date: March 02, 2009 Laura Werlin, author of Laura Werlin’s Cheese Essentials and noted cheese expert, knows cheese rights from cheese wrongs. She’s got pointers rangi...

How to Steep Tea with David Wong Channel: CHOW Length: 0 Date: March 02, 2009 David Wong, director of tea culture and education at Tillerman Tea, has seen all of the wrong ways that people brew tea.  He’s her...

Protecting a Frosted Cake Channel: CHOW Length: 0 Date: March 02, 2009 CHOW Food Editor Aida Mollenkamp shows how to safeguard a freshly frosted cake until it’s served.

Fancy Hefeweizen Pouring Channel: CHOW Length: 0 Date: March 02, 2009 Samuel Merritt of Civilization of Beer demonstrates a way to get effervescent hefeweizen (say that three times fast) from bottle to glass with no f...

Beware of Metal Shucking Gloves Channel: CHOW Length: 0 Date: March 02, 2009 According to Salon editor-writer and backyard barbecue enthusiast Andrew Leonard, a metal glove protects you from stab wounds but not from burns.

How to Fix a Broken Homemade Mayonnaise Channel: CHOW Length: 0 Date: March 02, 2009 Stephen Gibbs, executive chef of Hands On Gourmet, a team-building cooking event company based in San Francisco, teaches people to make their own ...

Easy Cookie-Dough Handling Channel: CHOW Length: 0 Date: March 02, 2009 For easy rolling and transportation of dough, Anita Chu, author of Field Guide to Cookies, uses Silpat baking mats.

How to Seat Your Dinner Guests Channel: CHOW Length: 0 Date: March 02, 2009 Seating people willy-nilly may work for prison cafeterias and campus dining halls, but when it comes to guests at your dinner party, put some thou...

How to Carve a Turkey with Mark Dommen Channel: CHOW Length: 0 Date: March 02, 2009 Mark Dommen, chef-partner of San Francisco’s One Market Restaurant, advises viewers against the wrong approach: Do not use a dull knife, do not ca...

Cheese Knife Tour Channel: CHOW Length: 0 Date: March 02, 2009 The owner of the Cheese Store of Beverly Hills describes a variety of knives.

Frost Your Cake, Not the Plate Channel: CHOW Length: 0 Date: March 02, 2009 CHOW Associate Food Editor Amy Wisniewski suggests that you use the pan you baked with as a substitute cake stand for frosting.

Microbrews in Cans Channel: CHOW Length: 0 Date: March 02, 2009 Samuel Merritt of Civilization of Beer argues that cans are superior to bottles in many ways: You avoid the risk of skunkiness, plus you get the s...

Incorporating Flour into Batter Channel: CHOW Length: 0 Date: March 02, 2009 Anita Chu, author of Field Guide to Cookies, doesn’t want you to end up with flour all over your face; nor should your cookies be tough.

How to Make Latkes with Leslie Jonath Channel: CHOW Length: 0 Date: March 02, 2009 Leslie Jonath, writer-editor at Chronicle Books and annual latke-party-thrower, has learned all she knows from her mother and grandmother. She sha...

How to Open a Beer with Your Forearm Channel: CHOW Length: 0 Date: March 02, 2009 Daniel Duane shows a little trick to opening a twist-off: When twisting with your hand is not enough, your fleshy forearm provides perfect stability.

Rock Hard Winter Squash Channel: CHOW Length: 0 Date: March 02, 2009 Author Amelia Saltsman cautions shoppers at farmers’ markets not to fear firm produce, which can take months to ripen fully.

Oil Temperature Matters Channel: CHOW Length: 0 Date: March 02, 2009 Anita Lo, chef/co-owner of Bar Q and Annisa, is known not only for beating Mario Batali in Iron Chef, but also for her amazing mastery of pan-frie...

How to Tap a Keg with JD Beebe Channel: CHOW Length: 0 Date: March 02, 2009 A keg is a cheap solution to satisfy a group of drinkers—like at a Super Bowl party—and tapping it isn’t difficult if you follow a few simple steps...

Frosting a Cake Channel: CHOW Length: 0 Date: March 02, 2009 CHOW Associate Food Editor Kate Ramos demonstrates the first step of successful frosting: the all-important crumb layer.

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