CHOW: Videos

Three Ways to Chill Beer

Fri, 10 Oct 2008 21:58:00 GMT

Ice is the common denominator.

Beware of Cheater Pints

Thu, 09 Oct 2008 21:54:00 GMT

Get your full 16 ounces.

Cremini (or Brown) Mushroom Guidelines

Wed, 08 Oct 2008 19:53:00 GMT

Browns have more flavor than whites.

All Beer Is Ale or Lager

Tue, 07 Oct 2008 19:50:00 GMT

Know the difference to get what you want.

Snackable Bacteria

Fri, 03 Oct 2008 22:55:00 GMT

This week’s mission: a kiddie yogurt snack you can drink.

How to Roll Rectangular Dough

Tue, 30 Sep 2008 19:08:00 GMT

Elongate your corners.

How to Cut Hard Squash

Mon, 29 Sep 2008 18:38:00 GMT

Slice the squash, not your fingers.

Seasoning a Wok

Mon, 22 Sep 2008 22:58:00 GMT

Burn the oil into the pores.

Freezing Broth

Fri, 19 Sep 2008 22:43:00 GMT

Ice cube trays provide long-term storage.

Anchovy Substitute

Thu, 18 Sep 2008 20:31:00 GMT

Fish sauce provides depth, no mess.

Cheese Crusader

Wed, 17 Sep 2008 22:50:00 GMT

Australian Will Studd risked fines and jail for raw-milk cheese.

Velveting Meat

Wed, 17 Sep 2008 18:46:00 GMT

How Chinese chefs “seal” their proteins.

Oysters Demystified

Wed, 10 Sep 2008 22:34:00 GMT

How to cook, eat, and love oysters.

How to Pour Sparkling Wine with Loïc Le Calvez

Tue, 09 Sep 2008 21:09:00 GMT

Beware of the pop.

Shucking an Oyster

Fri, 29 Aug 2008 21:45:00 GMT

Differentiate the cup and flat sides, the pointed and rounded ends.

Oyster Varietals

Thu, 28 Aug 2008 19:58:00 GMT

Oyster species aren’t so different from wine grapes.

Rock Hard Winter Squash

Wed, 27 Aug 2008 19:57:00 GMT

They can last for months.

Frosting a Cake

Tue, 26 Aug 2008 19:55:00 GMT

Bury the crumbs.

Frost Your Cake, Not the Plate

Mon, 25 Aug 2008 19:48:00 GMT

A trick to aid with presentation.

How to Pour Beer with Dave McLean

Sat, 23 Aug 2008 00:19:00 GMT

You’ve got to stay aware.

Beware of Metal Shucking Gloves

Wed, 20 Aug 2008 18:49:00 GMT

Andrew Leonard learned the hard way

Don’t Eat Every Oyster

Tue, 19 Aug 2008 18:48:00 GMT

Withered and blackish oysters get the boot.

Protecting a Frosted Cake

Mon, 18 Aug 2008 18:33:00 GMT

Create a tent using toothpicks and plastic wrap.

Barbecuing Oysters

Fri, 15 Aug 2008 18:45:00 GMT

Cooking makes them easier to shuck.

How to Transport a Cake

Thu, 14 Aug 2008 21:43:00 GMT

Keep it from sliding around.

Approaching the Cheese Counter

Thu, 14 Aug 2008 21:36:00 GMT

How to choose cheese for a dinner party, sports night, and every day.

Samples at a Farmers’ Market

Wed, 13 Aug 2008 21:43:00 GMT

Go ahead and taste the fresh produce.

Why You Should Shop at the Farmers’ Market

Tue, 12 Aug 2008 19:42:00 GMT

Vegetables that go beyond ordinary.

Should You Freeze Grated Cheese?

Mon, 11 Aug 2008 18:40:00 GMT

The texture’s already ruined, so you’re in the clear.

Seafood Tips

Fri, 08 Aug 2008 21:21:00 GMT

How to poach tuna, buy fresh fish, and other helpful hints.

Never Throw Away Cheese

Fri, 08 Aug 2008 20:37:00 GMT

If it’s hardened in your fridge, grate it on a salad.

Why Shop at a Cheese Store?

Thu, 07 Aug 2008 19:33:00 GMT

Buying cheese should be an experience.

How to Clean Soft-Shell Crab

Wed, 06 Aug 2008 17:34:00 GMT

It’s not for the faint of heart.

How to Cut Your Own Salmon Steaks

Tue, 05 Aug 2008 19:32:00 GMT

Make sure your knife is sharp.

About Aïda Mollenkamp

Tue, 05 Aug 2008 18:42:00 GMT

CHOW’s food editor launches her TV show.

How to Fillet Red Snapper

Mon, 04 Aug 2008 18:30:00 GMT

It’s simpler than you think.

Tips for Buying Fresh Fish

Fri, 01 Aug 2008 17:24:00 GMT

Use your sense of smell and touch.

Should You Freeze Cheese?

Thu, 31 Jul 2008 22:29:00 GMT

Cheesemonger Norbert Wabnig doesn’t encourage it.

Know Thy Farmers’ Market Stall

Wed, 30 Jul 2008 18:40:00 GMT

The certificate is there to inform.

Should You Bargain at a Farmers’ Market?

Tue, 29 Jul 2008 18:39:00 GMT

Haggling isn’t the American way.

How to Choose an Artichoke

Mon, 28 Jul 2008 18:37:00 GMT

Big stalk = big heart.

Cheese Knife Tour

Fri, 25 Jul 2008 18:35:00 GMT

With cheesemonger Norbert Wabnig as your host.

Don’t Be Afraid of Mold on Cheese

Thu, 24 Jul 2008 18:28:00 GMT

Cheese Store of Beverly Hills owner Norbert Wabnig offers reassurance.

Menuology

Tue, 22 Jul 2008 21:00:00 GMT

Rebecca Federman heads the largest public menu collection in the country.

How to Open a Stuck Jar, Part 2

Fri, 11 Jul 2008 17:49:00 GMT

A rubber glove provides traction.

How to Cut Dried Fruit Smoothly

Thu, 10 Jul 2008 17:48:00 GMT

Oiling your knife can help.

How to Deal with the Cheese Rind

Wed, 09 Jul 2008 20:46:00 GMT

Is it edible?

The Perfect Martini

Tue, 08 Jul 2008 20:44:00 GMT

Esquire’s David Wondrich makes a surprising choice with the Fitty Fitty at the Pegu Club.

How to Make Chicken Stock

Tue, 08 Jul 2008 17:43:00 GMT

Use the leftover parts from a whole chicken.

How to Remove Chicken Breasts

Mon, 07 Jul 2008 23:40:00 GMT

Save money and buy your chicken whole.

How to Set a Fried Egg

Fri, 04 Jul 2008 17:34:00 GMT

Give it a quick steam.

How to Stop Cream from Boiling Over

Thu, 03 Jul 2008 18:33:00 GMT

A wooden spoon defeats the foam.

How to Make Nuts Last Longer

Wed, 02 Jul 2008 17:31:00 GMT

Freezing extends their life by months.

Will This $20 Change Your Mind?

Tue, 01 Jul 2008 22:55:00 GMT

Bribing the host or hostess for a table.

How to Cook with Garlic

Tue, 01 Jul 2008 21:28:00 GMT

Keep it whole to avoid burnt bits.

How to Maintain Your Cutting Board

Fri, 27 Jun 2008 19:29:00 GMT

Mineral oil works well on wood.

How to Grill with Todd Eng

Fri, 27 Jun 2008 18:55:00 GMT

Throw out your lighter fluid and quick-start charcoal.

How to Use Up Leftover Herbs

Thu, 26 Jun 2008 22:27:00 GMT

In a salad or as a garnish.

How to Roast Beets

Thu, 26 Jun 2008 19:25:00 GMT

Foil and gloves play a role.

How to Remove the Ribs of Leafy Greens

Wed, 25 Jun 2008 23:16:00 GMT

Strip them like a zipper.

How to Store Strawberries

Wed, 25 Jun 2008 19:12:00 GMT

Make them last longer.

How to Thaw Meat Quickly

Sat, 21 Jun 2008 20:59:00 GMT

Retain juices while speed-defrosting meat.

How to Make a Quick Bruschetta

Sat, 21 Jun 2008 01:55:00 GMT

For short-attention-span cooks.

How to Open a Stuck Jar

Fri, 20 Jun 2008 20:53:00 GMT

Tap the lid to break the seal.

How to Clean Up Dried-on Rice

Fri, 20 Jun 2008 00:48:00 GMT

When soaking won’t do, try boiling.

How to Avoid Overpouring Vinegar

Thu, 19 Jun 2008 21:46:00 GMT

Your bottle cap can double as a measuring cup.

The Bee Whisperer

Thu, 12 Jun 2008 22:30:00 GMT

A beekeeper is like a good host: Make everybody happy, and the party will take care of itself.

How to Make a Quick Vinaigrette

Tue, 03 Jun 2008 22:02:00 GMT

No need to dirty an extra bowl.

The Perfect Prawns

Tue, 03 Jun 2008 21:07:00 GMT

The LA Times’s Russ Parsons lauds the salt-roasted spot prawns at Providence restaurant.

How to Poach Fish in Olive Oil

Tue, 03 Jun 2008 19:06:00 GMT

A great preparation for white fish

How to Clean Mushrooms

Mon, 02 Jun 2008 21:11:00 GMT

Don’t worry: You can’t wash away the flavor.

How to Poach Tuna with Water

Mon, 02 Jun 2008 20:09:00 GMT

An elegant, flame-free approach.

How to Plate Like a Chef

Mon, 02 Jun 2008 19:07:00 GMT

It’s more art than science.

Entertaining Tips

Fri, 16 May 2008 21:34:00 GMT

Everything you need to know for a successful party.

Delivery Pasta Done Right

Fri, 16 May 2008 21:30:00 GMT

This week’s mission: over three pounds of baked pasta delivered to your door.

Cheese Tips

Fri, 16 May 2008 21:20:00 GMT

Ripeness, proper storage, and more.

Coffee Tips

Fri, 16 May 2008 00:27:00 GMT

The right grind, water, and froth for a perfect cup.

Kitchen Tips

Fri, 16 May 2008 00:19:00 GMT

How to crack eggs, crush ice, kill fruit flies, and other helpful hints.

Cocktail Tips

Wed, 14 May 2008 17:27:00 GMT

What you need to know for maximum drinking pleasure.

Wine Tips

Wed, 14 May 2008 17:16:00 GMT

From storing to pairing to pouring.

How to Cook Bacon with Scott Vermeire

Mon, 05 May 2008 19:39:00 GMT

Key factors include the proper application of heat and the right density in the pan.

How to Remove Stuck-on Caramel

Tue, 22 Apr 2008 19:47:00 GMT

Melt it right off.

How to Peel Ginger

Tue, 22 Apr 2008 17:44:00 GMT

Maneuver around the nubs.

How to Cut Bacon

Mon, 21 Apr 2008 21:41:00 GMT

Firm it up first.

How to Make Ice for Punch

Mon, 21 Apr 2008 19:31:00 GMT

Don’t dilute the booze.

How to Crack an Egg

Sat, 19 Apr 2008 00:29:00 GMT

Get the yolk and white, not the shell.

How to Make Drip Coffee with Arno Holschuh

Fri, 18 Apr 2008 21:21:00 GMT

It’s the water, the beans, and the device.

Pure Pizza Pleasure

Tue, 15 Apr 2008 22:21:00 GMT

Anthony Mangieri of Una Pizza Napoletana.

How to Chill Wine

Mon, 31 Mar 2008 21:43:00 GMT

An alternative to ice.

How to Store Wine

Mon, 31 Mar 2008 18:42:00 GMT

Proper temperature, proper humidity, proper light.

How to Buy, Freeze, and Prepare Meat

Fri, 28 Mar 2008 21:51:00 GMT

Smart tips from a butcher.

How to Get Wine to a Proper Temperature

Fri, 28 Mar 2008 21:41:00 GMT

Take it out of the fridge early.

What Are the Legs in Wine?

Fri, 28 Mar 2008 18:39:00 GMT

Ah, what amazing legs.

How to Serve Red Wine

Thu, 27 Mar 2008 21:38:00 GMT

It’s probably too warm.

How to Pair Wine

Thu, 27 Mar 2008 18:37:00 GMT

The best wines for food.

How to Serve Wine to Novices

Wed, 26 Mar 2008 21:29:00 GMT

Transforming a nonwine person into a wine person.

How to Chop an Onion with Kate Ramos

Wed, 26 Mar 2008 18:40:00 GMT

Don’t make those haphazard cuts.

How to Pour Wine

Wed, 26 Mar 2008 18:28:00 GMT

Never overpour the bottle.

How to Determine When Wine’s Gone Bad

Tue, 25 Mar 2008 21:26:00 GMT

Get a second opinion.

How to Make an Ecofriendly Surface Cleaner

Tue, 25 Mar 2008 21:21:00 GMT

Simple ingredients are all you need.