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Obsessives: Bread
Channel: CHOW
Length: 0
Date: August 16, 2010
Craig Ponsford, founder of Artisan Bakers and chairman of the Bread Bakers Guild of America, discusses the intricacies of kneading, starters, and ...
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How to Bring Eggs to Room Temperature
Channel: CHOW
Length: 0
Date: August 16, 2010
When baking, your ingredients should be at room temperature. We’ve suggested that to get butter to room temp, you pound it. We do not suggest the ...
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How to Peel Tomatoes
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW contributor Stephanie V.W. Lucianovic demonstrates a simple method to separate a tomato from its skin.
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Obsessives: Sake
Channel: CHOW
Length: 0
Date: August 16, 2010
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 ...
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Cooking with Grandma Gigi
Channel: CHOW
Length: 328
Date: August 16, 2010
With 8-year-old Olivia’s assistance, Gloria Smith (“Gigi” to her granddaughter) prepares a dish she calls Plantation Casserole. Gloria, who is hyp...
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Cooking with Grandma Martha for Kwanzaa
Channel: CHOW
Length: 342
Date: August 16, 2010
Cooking over the holidays is best when it’s done with family, especially young family. Small, nimble fingers plus curiosity about family tradition...
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How to Pit Olives
Channel: CHOW
Length: 0
Date: August 16, 2010
The pit pretty much squirts out. But this method’s an exercise in relativity: It would not work with a peach.
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Obsessives: Cheese
Channel: CHOW
Length: 0
Date: August 16, 2010
Author, television host, entrepreneur, and cheese expert Will Studd has fought to allow raw-milk cheese to be sold in Australia (those same laws c...
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How to Get Rid of Fruit Flies
Channel: CHOW
Length: 0
Date: August 16, 2010
Fruit flies are nasty little pests, and an infestation—large or small—is an unwelcome sight in the kitchen. Former CHOW Food Editor Aida Mollenkam...
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How to Make a Lemon Twist
Channel: CHOW
Length: 0
Date: August 16, 2010
It’s not just about a pretty twist of lemon peel; it’s about the lemon zest and the citrusy oil, and all of that nestling in your glass and intera...
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How to Choose Ground Meat
Channel: CHOW
Length: 0
Date: August 16, 2010
Ray Venezia of Fairway in New York calls it chop meat; we call it ground beef. Semantics aside, red meat does not have to be red all the way through.
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Obsessives: Menus
Channel: CHOW
Length: 0
Date: August 16, 2010
Rebecca Federman—librarian, blogger, and menu aficionado—takes CHOW into the bowels of the New York Public Library, sharing stories about the libr...
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Cooking with Grandma Paola
Channel: CHOW
Length: 0
Date: August 16, 2010
Paola Bagnatori knows Italian food. And as managing director of the Museo ItaloAmericano, a museum in San Francisco dedicated to Italian and Itali...
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How to Remove Pomegranate Seeds
Channel: CHOW
Length: 0
Date: August 16, 2010
Getting seeds out of pomegranates can be a messy prospect. Wrap yourself in protective clothing and get banging.
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How to Choose Fresh Meat
Channel: CHOW
Length: 0
Date: August 16, 2010
Blood in the package means that the blood is no longer in the meat, which means dry, old meat.
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How to Make Homemade Vinegar
Channel: CHOW
Length: 0
Date: August 16, 2010
Could there be anything more simple? You have leftover wine. You pour it into a jar. You leave it alone. You dress your salad and call it “artisanal.”
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