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How to Cut Hard Cheese Channel: CHOW Length: 0 Date: August 16, 2010 Avoid massive hacking; slice it up for your guests.

How to Chill a Glass Channel: CHOW Length: 0 Date: August 16, 2010 Bartender Duggan McDonnell shows how to chill down a glass for a better cocktail experience.

How to Peel Root Vegetables Channel: CHOW Length: 0 Date: August 16, 2010 Turnips, rutabagas, potatoes: Root vegetables taste better when you haven’t harmed yourself in the preparing.

How to Thaw Beef Channel: CHOW Length: 0 Date: August 16, 2010 The more juice that escapes during defrosting, the less juice that goes in your mouth.

Obsessives: Knifemaker Channel: CHOW Length: 0 Date: August 16, 2010 Joel Bukiewicz loves grinding steel. He’s the man behind Cut Brooklyn, making high-end knives to order for chefs and home cooks. Bukiewicz found t...

How to Open a Beer Bottle With a Carabiner Channel: CHOW Length: 0 Date: August 16, 2010 On the off chance that a bottle opener is not around but a carabiner is. Daniel Duane opens a bottle of beer with a piece of rock-climbing equipment.

How Finely Should You Grind Coffee? Channel: CHOW Length: 0 Date: August 16, 2010 The crucial question: filter or French press?

How to Get the Most Out of Frozen Meat Channel: CHOW Length: 0 Date: August 16, 2010 What goes into the freezer stale comes out of the freezer stale.

How to Ensure a Tender Pie Crust Channel: CHOW Length: 0 Date: August 16, 2010 CHOW Kitchen Editorial Assistant Amy Wisniewski shares the most important pie dough tip: Keep your ingredients and workspace cold. Chilly dough equ...

Dessert Wines Are Not Just for Dessert Channel: CHOW Length: 0 Date: August 16, 2010 Get over the idea of dessert wines—dessert wines are anytime wines. Robert Camuto, author of Corkscrewed, suggests that dessert wines go great wit...

How to Feed Guests at a Cocktail Party Channel: CHOW Length: 0 Date: August 16, 2010 You’ve prepped your house cocktail. Make sure that for your next party, you also have something salty, greasy, and proteiny to satisfy hungry gues...

How to Use the Lemon and Hot Towel You’re Given in Restaurants Channel: CHOW Length: 0 Date: August 16, 2010 Annette Yang, owner of Nettie’s Crab Shack, shares a very quick tip about eating crab in a restaurant: When your server brings you a lemon and hot...

When to Open Your Grill’s Vents Channel: CHOW Length: 0 Date: August 16, 2010 Jamie Purviance, author and grillmaster, keeps the lower vents of his charcoal grill open at all times. The top vents can be partially closed to r...

How to Cut an Onion Without Crying Channel: CHOW Length: 0 Date: August 16, 2010 Daniel Duane demonstrates tear-free onion dicing.

How to Flame a Citrus Peel Channel: CHOW Length: 0 Date: August 16, 2010 Caramelized citrus oils: You never knew how crucial they were.

How to Determine a Tall or Short Coffee Channel: CHOW Length: 0 Date: August 16, 2010 It’s a function of the coffee-to-milk ratio.

How to Cut Bacon Channel: CHOW Length: 0 Date: August 16, 2010 Solidify your fat so that it doesn’t gush about.

How to Stop Cream from Boiling Over Channel: CHOW Length: 0 Date: August 16, 2010 Chowhound fayehess, also known as Faye Delicious of Blip.tv, avoids a mess by placing the spoon over top of her pot.

Why You Should Shop at the Farmers’ Market Channel: CHOW Length: 0 Date: August 16, 2010 Author Amelia Saltsman wants to convince you to check out your local farmers’ markets, if you haven’t already.

How to Remove Stuck-on Caramel Channel: CHOW Length: 0 Date: August 16, 2010 Don’t struggle with scrubbers and soap.

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