CHOW Tips

By CHOW.com

Arts Food

What's CHOW Tips about?

CHOW Tips are the shared wisdom of our community

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CHOW Tips episodes:

10.22.2010
How to Avoid Diluted Iced Coffee
CHOW.com Senior Editor Lessley Anderson has a simple but surprising tip that will keep your coffee powerful, even as the ice melts.
10.22.2010
How to Shave Chocolate and Cheese
CHOW Kitchen Editorial Assistant Christine Yue Gallary shows you how to make the fancy chocolate and cheese shavings.
10.15.2010
How to Make Your Own Green Hot Sauce
Blogger Adrienne Capps shares her recipe for making a house hot sauce.
10.15.2010
How to Make Your Own Ketchup
Blogger Adrienne Capps shares her recipe for making ketchup from scratch. It involves a lot of spices, so you’ll want to follow the written recipe to make this condiment.
10.08.2010
How to Make Simple Syrup Really Simple
Bartender at San Francisco's Heaven's Dog and owner of Small Hand Foods, Jennifer Colliau will blow your mind with this bartender secret: You do not need to boil your simple syrup. In fact, it's preferable not to! Jennifer shows you...
10.01.2010
Don't Muddle Your Mint
Jennifer Colliau, bartender at San Francisco's Heaven's Dog and owner of Small Hand Foods, loves using mint in her drinks, but she warns home bartenders against using wooden muddlers with this delicate herb. Use a spoon instead, lest you end...
09.28.2010
When to Cook an Old Hen
Esperanza Pallana, who writes the urban farming blog Pluck and Feather, says that a chicken makes the transition to old hen after about three years. Old hens don't make for good fryers, but they are perfect for stewing and soups.
06.28.2010
What Makes a Good Chicken Coop?
Esperanza Pallana, who writes the urban farming blog Pluck and Feather, explains that a good chicken coop is more than some comfy straw and a place to rest one's chicken head. Roosting, nesting, shelter, and ventilation are key.
06.28.2010
What's the Ideal Size for a Flock of Chickens?
Esperanza Pallana, who writes the urban farming blog Pluck and Feather, says that three chickens is a good place to start. Then grow your flock from there, depending on how much space you have.
06.28.2010
Egg-Laying Chickens Versus Meat-Providing Chickens
Esperanza Pallana, who writes the urban farming blog Pluck and Feather, explains that not all chickens are good for both eating and egg-laying. If you want the chicken and the eggs, your best bet is to get a "dual-purpose" breed.
06.28.2010
What Shouldn't You Feed a Chicken?
Esperanza Pallana, who writes the urban farming blog Pluck and Feather, says that chickens should not eat all your kitchen scraps. Keep them healthy and don't give them dairy products, meat products, or processed foods.
06.21.2010
Question the Salad Dressing Status Quo
Andrew Swallow, author of Mixt Salads: A Chef's Bold Creations and founder of Mixt Greens, wants to help you avoid the "lipstick" problem that your average 3-to-1 ratio for vinaigrette presents. All that oil equals shiny, shiny lips. Instead, trying...
06.21.2010
How to Make Mini Croutons
Andrew Swallow, author of Mixt Salads: A Chef's Bold Creations and founder of Mixt Greens, has revolutionized the crouton by diminishing its size. Giant croutons make for painful eating. As a salad aficionado, he believes that mini croutons are the...
06.14.2010
What Is Miner's Lettuce?
Iso Rabins, founder of forageSF, introduces one of his favorite leafy greens: miner's lettuce, a native of California. It's easy for amateur foragers to identify it, whether foraging in the wild or at the market. Rabins is participating in this...
06.14.2010
How to Fake Sous Vide Sausage
Master sausage-maker Ryan Farr of 4505 Meats gives you permission to just throw a whole package of cooked sausage into simmering water. Reheating sausage in the plastic wrapper keeps in the flavor and makes things easy for the cook while...
06.14.2010
How to Avoid Exploding Sausage Syndrome
Master sausage-maker Ryan Farr of 4505 Meats has seen too many sausages explode on the grill when eager and hungry cooks throw the meat down on high heat. To avoid such fat-splattering mishaps, he recommends that you poach your sausage...
06.14.2010
How to Crisp Up a Sausage
Master sausage-maker Ryan Farr of 4505 Meats wants everyone to be empowered to perfectly prepare the sausages he makes. And if a crispy sausage is what gives you strength, Farr provides the means to that end. Those means involve butter....
06.07.2010
Knife Skills: Troubleshooting
Do you really need to use a specific cutting technique? What can you do with those leftover vegetable bits? Why are your vegetables bruised? Former CHOW Food Editor Aida Mollenkamp has the answers.
06.07.2010
Knife Skills: How to Make a Roll Cut
This technique is similar to the bias cut, and helps different parts of irregularly shaped vegetables cook at the same speed. Former CHOW Food Editor Aida Mollenkamp gives us her angle on this handy technique.
06.07.2010
Knife Skills: How to Mince
Mincing will produce lots of small pieces of relatively uniform size but slightly irregular shapes. Former CHOW Food Editor Aida Mollenkamp demonstrates how to rock'n'chop.
06.07.2010
Knife Skills: How to Make Julienne and Batonnet Cuts
Creating thin, matchstick-sized julienne and batonnet pieces isn't easy. Former CHOW Food Editor Aida Mollenkamp demonstrates this advanced technique.
06.01.2010
Knife Skills: How to Chop
Chopping is the best technique to use when shape doesn't matter. Former CHOW Food Editor Aida Mollenkamp demonstrates how to get rough and ready with your vegetables.
06.01.2010
Knife Skills: How to Dice
Dicing, the most commonly used cutting technique around, creates perfectly sized cubes. Former CHOW Food Editor Aida Mollenkamp shows you how it's done.
06.01.2010
Knife Skills: How to Make a Bias Cut
Cutting on the bias decreases the cooking time for vegetables in dishes such as a stir-fry. Former CHOW Food Editor Aida Mollenkamp gives us her slant on this technique.
06.01.2010
Knife Skills: How to Make a Chiffonade Cut
Chiffonade means rags in French, because that's what you end up with. Former CHOW Food Editor Aida Mollenkamp demonstrates how to turn lettuce or herbs into an attractive garnish.
05.24.2010
How to Clean a Cast Iron Pan
Harry Rosenblum, co-owner of the Brooklyn Kitchen, cleans out his cast iron pan by adding salt (which acts as an abrasive to get rid of bits of food, and will soak up oil), rinsing it, and then drying it over...
05.24.2010
How to Deal with Rusty Cast Iron
Harry Rosenblum, co-owner of the Brooklyn Kitchen, says that rusty cast iron is easy to fix. Simply scrub the rust off with a Brillo Pad or sandpaper, wash the pan clean and dry it, cover it in a thin coat...
05.24.2010
Don't Scrape Your Knife's Blade
Taylor Erkkinen, co-owner of the Brooklyn Kitchen, warns cooks not to scrape their freshly chopped fruits and vegetables off the cutting board with the blade side of the knife. The blade is for cutting, not corralling.
05.24.2010
How to Hone a Knife
Taylor Erkkinen, co-owner of the Brooklyn Kitchen, demonstrates proper honing technique and describes how and why it makes a difference to your knife—and, by extension, to you.
05.18.2010
How to Line Your Cake Pan with Parchment Paper
CHOW.com Senior Food Editor Jill Santopietro has a trick for home cooks who have trouble sizing parchment paper for a round cake pan. Instead of trying to guesstimate the radius of your circle, fold the paper into a smaller triangle...
05.18.2010
Use Your Egg Cartons to Grow Seedlings
Old egg cartons deserve better than immediate recycling. CHOW.com Associate Editor Roxanne Webber gives them new life as containers for growing seedlings.
05.18.2010
How to Fold a Wonton
Andrea Nguyen, chef and author of Asian Dumplings, shares some wonton-folding expertise. There's the extra-simple triangle, the lovely flower bud (which looks like tortellini), and the nurse cap (which looks like the Flying Nun's headpiece). For more dumpling-making action, see...
05.18.2010
How to Wrap a Dumpling
Andrea Nguyen, chef and author of Asian Dumplings, demonstrates three ways to fold a dumpling. She starts with the half-moon shape, segues into the pea pod, then finishes with a big hug. For more dumpling-making action, see our complete how-to...
05.11.2010
How to Keep Ginger Fresh
Corinne Trang, author of Noodles Every Day, stores her ginger in a jar filled with water and placed in the fridge. The ginger will stay fresh longer than if it's left on the counter, she says.
05.11.2010
How to Remove the Seeds from a Chile Pod
Corinne Trang, author of Noodles Every Day, has figured out a way to get all of the pesky seeds out of a chile pod without damaging it: Roll the pod between your fingers, then push the seeds out, and the...
05.11.2010
How to Prep Rice Noodles
Corinne Trang, author of Noodles Every Day, soaks rice noodles in cool water just until they are pliable before sautéing them in hot oil. Cellophane noodles can also get this treatment.
05.11.2010
How to Use Lemongrass in Your Cooking
Corinne Trang, author of Noodles Every Day, provides a crash course on lemongrass. Grate it for marinades, slice it for curries, or keep it whole for soup.
05.11.2010
Does Fish Sauce Go Bad?
Corinne Trang, author of Noodles Every Day, shares the lowdown on how to store fish sauce. A fermented product doesn't stop fermenting once it's bottled, so be sure to refrigerate it and use it within about nine months. If it...
05.04.2010
How to Make Nut Milk
Chef and author Bryant Terry (and CHOW 13 honoree) shows how easy it is to transform whole cashews or almonds into delicious milk, lactose not included! Just soak overnight, blend with some water and sweetener (he uses dates), and then...
05.04.2010
How to Roast Squash Seeds
Chef and author Bryant Terry (and CHOW 13 honoree) doesn't relegate squash seeds to the compost or trash. He roasts them with some seasoning and uses them in salads, soups, or on their own.
05.04.2010
How to Roast Tofu
Chef and author Bryant Terry (and CHOW 13 honoree) roasts tofu according to a very simple recipe. The results are delicious as is or with the addition of your favorite sauce; Bryant likes barbecue sauce, pesto, or curry.
05.04.2010
How to Remove Seeds from Canned Tomatoes
Chowhound Eric Higgins wrote in to tell us of a technique he had perfected for removing the pesky seeds from whole, canned tomatoes. He harnesses the centrifugal force of a salad spinner. We had him come in and shoot it...
04.27.2010
How to Pollinate Indoor Citrus
Author and urban gardener Maria Finn loves growing citrus indoors. But because there are no bees or other pollinators in your home-- at least, we hope not-- you'll need to get extra personal with your citrus flowers and pollinate them...
04.27.2010
How to Grow Your Own Salad in a Box
One of the easiest things to grow for the beginning gardener, according to author and urban gardener Maria Finn, is a salad box, as it won't need much maintenance and grows back quickly. Plus, eating homegrown salad greens is quite...
04.27.2010
How to Preserve Lemons
Lemon trees are generous with their fruit, and you'll want to go beyond lemonade. Author and urban gardener Maria Finn shows a quick and easy method for preserving lemons.
04.27.2010
How to Grow Your Own Mushrooms
Author and urban gardener Maria Finn shows a cool technique for growing your own mushrooms at home.
04.27.2010
Make Your Own Worm Compost
Worms aren't typically good companions in a kitchen, but as author and urban gardener Maria Finn shows, with a little preparation and some kitchen scraps, they can make great fertilizer for your plants.
04.27.2010
A Tip on Growing Blueberries
Author and urban gardener Maria Finn shares a quick tip on making sure your blueberries bear fruit: Plant multiple varieties. Blueberries like diversity, and they will cross-pollinate and be extra fruitful.
04.27.2010
How to Use a Pizza Peel
World Pizza Champion Tony Gemignani shows how to properly use a pizza peel, the wide, flat shovel that transports the pizza from countertop to oven.
04.27.2010
How and Why to Toss a Pizza
World Pizza Champion Tony Gemignani's mad pizza-tossing skills aren't just there to impress. Throwing the dough into the air is extremely important in ensuring that you get a good crust. Looking cool is just a side benefit.

What's CHOW Tips about?

Download our free app to listen on your phone

CHOW Tips episodes:

How to Avoid Diluted Iced Coffee

How to Shave Chocolate and Cheese

How to Make Your Own Green Hot Sauce

How to Make Your Own Ketchup

How to Make Simple Syrup Really Simple

Don't Muddle Your Mint

When to Cook an Old Hen

What Makes a Good Chicken Coop?

What's the Ideal Size for a Flock of Chickens?

Egg-Laying Chickens Versus Meat-Providing Chickens

What Shouldn't You Feed a Chicken?

Question the Salad Dressing Status Quo

How to Make Mini Croutons

What Is Miner's Lettuce?

How to Fake Sous Vide Sausage

How to Avoid Exploding Sausage Syndrome

How to Crisp Up a Sausage

Knife Skills: Troubleshooting

Knife Skills: How to Make a Roll Cut

Knife Skills: How to Mince

Knife Skills: How to Make Julienne and Batonnet Cuts

Knife Skills: How to Chop

Knife Skills: How to Dice

Knife Skills: How to Make a Bias Cut

Knife Skills: How to Make a Chiffonade Cut

How to Clean a Cast Iron Pan

How to Deal with Rusty Cast Iron

Don't Scrape Your Knife's Blade

How to Hone a Knife

How to Line Your Cake Pan with Parchment Paper

Use Your Egg Cartons to Grow Seedlings

How to Fold a Wonton

How to Wrap a Dumpling

How to Keep Ginger Fresh

How to Remove the Seeds from a Chile Pod

How to Prep Rice Noodles

How to Use Lemongrass in Your Cooking

Does Fish Sauce Go Bad?

How to Make Nut Milk

How to Roast Squash Seeds

How to Roast Tofu

How to Remove Seeds from Canned Tomatoes

How to Pollinate Indoor Citrus

How to Grow Your Own Salad in a Box

How to Preserve Lemons

How to Grow Your Own Mushrooms

Make Your Own Worm Compost

A Tip on Growing Blueberries

How to Use a Pizza Peel

How and Why to Toss a Pizza