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Should You Eat the Rind? Channel: CHOW Length: 0 Date: March 02, 2009 Laura Werlin, author of Laura Werlin’s Cheese Essentials and noted cheese expert, shares her take on the question of the rind. Our first CHOW Tip ...

Portioning Cookie Dough Channel: CHOW Length: 0 Date: March 02, 2009 The ice cream scoop proves its worth for anyone with a sweet tooth. Anita Chu, author of Field Guide to Cookies, shares a useful tip for managing ...

Oyster Mushroom Guidelines Channel: CHOW Length: 0 Date: March 02, 2009 Far West Fungi manager Ian Garrone uses sexy adjectives when describing oyster mushrooms: delicate, firm, and velvety. Here, he shows how to exten...

Oyster Varietals Channel: CHOW Length: 0 Date: March 02, 2009 John Finger, co-owner of Hog Island Oyster Company, describes the flavor of three major oyster species: Pacific, Atlantic, and Kumamoto. If you kn...

How to Make Fresh Pasta Channel: CHOW Length: 0 Date: March 02, 2009 It’s not as much work as it seems, and the payoff is big, so dig that pasta machine out of your cabinet and follow along with Laura Schenone, auth...

Obsessives: The Soul of the Rice Kernel Channel: CHOW Length: 0 Date: March 02, 2009 Beau Timken of True Sake is proud to be called a sake samurai. His fanaticism comes across in his enthusiasm for junmai, daiginjo, and ginjo, and ...

The Perfect Chocolate Chip Cookie Channel: CHOW Length: 0 Date: March 02, 2009 Tia Harrison, owner of the Lucky Cooky Company, takes simple ingredients and creates a soft, sweet, crisp-crusted cookie, full of melty Guittard m...

How to Remove Meat from a Crab with Brian Leitner Channel: CHOW Length: 0 Date: March 02, 2009 Brian Leitner, co-owner of Nettie’s Crab Shack, shares the right and wrong ways to eat Dungeness crab. Leitner sees hundreds of crabs eaten at thi...

How to Sauce Pasta with Andrew Carmellini Channel: CHOW Length: 0 Date: March 02, 2009 Andrew Carmellini, the former chef at A Voce, is also the author of a new book, Urban Italian, with his wife, Gwen. Here he demonstrates the prope...

How to Open a Beer with a Piece of Paper Channel: CHOW Length: 0 Date: March 02, 2009 CHOW copyeditor Keith Laidlaw shares a technique for opening a bottle of beer with a piece of paper. It’s all a matter of leverage (and folding).

How to Set Up a Buffet Table 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...

Obsessives: Let’s Get Married, Let’s Have Cake Channel: CHOW Length: 0 Date: March 02, 2009 Wedding cake designer Shinmin Li started baking wedding cakes after training in fine art. It’s not that jarring of a change, if you think about it...

Cooking with Grandma Alvina Channel: CHOW Length: 0 Date: March 02, 2009 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...

How to Cut Hard Squash Channel: CHOW Length: 0 Date: March 02, 2009 CHOW Food Editor Aida Mollenkamp uses a serrated knife to saw through the tough skin. Alternatively, she wraps a meat tenderizer in a towel and “h...

Salt from on High Channel: CHOW Length: 0 Date: March 02, 2009 Anita Lo, chef/co-owner of Bar Q and Annisa, demonstrates how spreading seasoning from above gets you a more even distribution than seasoning clos...

How to Remove Stains with a Lemon Channel: CHOW Length: 0 Date: March 02, 2009 CHOW Food Editor Aida Mollenkamp gets tomato sauce and salsa out of delicate fabrics using fruit and some gentle rubbing.

Start to Finish: Thanksgiving Dinner for Six Channel: CHOW Length: 0 Date: March 02, 2009 Watch the recipes for this year’s CHOW Thanksgiving for Six (see recipes below) being prepared in the CHOW test kitchen. Visualize yourself success...

Shucking an Oyster Channel: CHOW Length: 0 Date: March 02, 2009 John Finger, co-owner of Hog Island Oyster Company, helps you avoid shell chips. He also keeps you from scrambling your oyster. Just make sure you...

Pair Big Wine with Big Cheese Channel: CHOW Length: 0 Date: March 02, 2009 Laura Werlin, author of Laura Werlin’s Cheese Essentials and noted cheese expert, shares a basic tip of wine and cheese pairing: Don’t pair a big ...

Velveting Meat Channel: CHOW Length: 0 Date: March 02, 2009 Chowhound Jed Kolko is a Chinese-food autodidact. He’s taught himself to “velvet” his meat for a stir-fry using this marinade, sealing in moisture...

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