|
|
Beware of Cheater Pints
Channel: CHOW
Length: 0
Date: August 16, 2010
Samuel Merritt of Civilization of Beer warns us of an insidious plot to deny bar patrons a precious two ounces of beer. Inspect your pint glasses c...
|
|
How to Open a Stuck Jar, Part 2
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW Kitchen Editorial Assistant Amy Wisniewski provides another take on getting a sticky lid off a jar. Thanks for the suggestions, everyone!
|
|
Beware of Metal Shucking Gloves
Channel: CHOW
Length: 0
Date: August 16, 2010
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 Remove Chicken Breasts
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW contributor Daniel Duane makes the case for skipping packaged boneless, skinless chicken breasts.
|
|
How to Clean Up Dried-on Rice
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW Kitchen Editorial Assistant Amy Wisniewski uses a combination of dish soap, vinegar, and water to remove crusty rice.
|
|
How to Judge Wine by the Cork
Channel: CHOW
Length: 0
Date: August 16, 2010
The waiter gives you the cork like he expects something from you. Here’s what you should—and shouldn’t—do.
|
|
How to Fix a Broken Homemade Mayonnaise
Channel: CHOW
Length: 0
Date: August 16, 2010
Stephen Gibbs, executive chef of Hands On Gourmet, a team-building cooking event company based in San Francisco, teaches people to make their own ...
|
|
How to Open a Stuck Jar
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW Video Producer Meredith Arthur shares one technique for opening a stuck jar. Share yours and we may film it!
|
|
Portioning Cookie Dough
Channel: CHOW
Length: 0
Date: August 16, 2010
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 ...
|
|
How to Hold a Wineglass
Channel: CHOW
Length: 0
Date: August 16, 2010
Wine is delicate, and heat from your hands can radiate through a glass and change flavor, aroma, and texture. Our favorite wine guy, Matt Skinner,...
|
|
Buying and Cooking Portobello Mushrooms
Channel: CHOW
Length: 0
Date: August 16, 2010
Far West Fungi manager Ian Garrone says that you want a firm stem and cap, as well as a pink gill structure on the underside of the portobello. An...
|
|
Don’t Burn Your Roasted Root Vegetables
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW Associate Food Editor Kate Ramos has seen bad things happen to roasted root vegetables. The problem: The veggies are unevenly cut. It’s not a ...
|
|
Incorporating Flour into Batter
Channel: CHOW
Length: 0
Date: August 16, 2010
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.
|
|
Barbecuing Oysters
Channel: CHOW
Length: 0
Date: August 16, 2010
Salon editor and writer Andrew Leonard has been barbecuing oysters for years at his annual backyard party. He shares his approach here.
|
|
How to Set a Fried Egg
Channel: CHOW
Length: 0
Date: August 16, 2010
Chowhound fayehess, also known as Faye Delicious of Blip.tv, puts the finishing touch on a fried egg.
|
|
How to Make Radicchio Less Bitter
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW Associate Food Editor Kate Ramos mellows out radicchio in this CHOW Tip. Use it in recipes like the Chicory and Arugula Salad that Kate mentions.
|
|
|
|
|
I got punched by an old guy, for farting near his wife. Read MoreComic book creator Stan Lee talks the future of the medium in the digital age. Panelists Zachary... Read MoreThe U.S. launch of Spotify is still on music lovers' minds. Join Zachary Levi, from NBC’s... Read MoreTuesday: Rupert Murdoch testifies before Parliament on the hacking scandal that brought down "News... Read MoreAfter a long slump, the home construction industry may be showing signs of life. But as Bill... Read More | 1 2 3 4 5 |
|
|
|