Anita Lo, chef/co-owner of Bar Q and Annisa, demonstrates how spreading seasoning from above gets you a more even distribution than seasoning close to your target.

Cheese Store of Beverly Hills owner Norbert Wabnig says dried-out cheese doesn't have to go to waste. He also has a suggestion for how to avoid throwing out moldy cheese.

You spent good money on that steak; make sure you get the most out of it.

Laurence Edelman, chef at the Upper West Side's Mermaid Inn, has spent his fair share of time at the fish market.

Samuel Merritt of Civilization of Beer cools down beer at three different speeds in this tip: fast, faster, and fastest.

Norbert Wabnig, owner of the Cheese Store of Beverly Hills, makes the case for skipping the grocery store and shopping at a place dedicated to cheese.

The owner of the Cheese Store of Beverly Hills describes a variety of knives.

Author Amelia Saltsman wants market-goers to understand why information is posted by the vendors.

Chowhound fayehess, also known as Faye Delicious of Blip.tv, avoids a mess by placing the spoon over top of her pot.

Laura Werlin, author of Laura Werlin's Cheese Essentials and noted cheese expert, shares a basic tip of wine and cheese pairing: Don't pair a big red wine (like a Cabernet) with a delicate cheese (like a Brie). Save the bigger wines for sharper or more pungent cheeses.