Marzio Cuomo of Mike's Liquors in San Francisco has delivered and set up many kegs in his day. He recommends that customers rent a jockey box when they buy a keg. It'll probably cost a little bit more, but you'll get longer-lasting beer that needs no special pumps.

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 your cookie dough.

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.

Everyone has a trick to opening a beer bottle when you don't have an opener handy, even CHOW's staff photographer, Chris Rochelle. Here he shows how to open your beer with a pen.

CHOW copyeditor Keith Laidlaw shows how to open a bottle of beer using another bottle of beer. It's a handy trick to break out, especially in the midst of a Super Bowl party (when you don't want to miss a crucial play) or any event where you're reluctant to leave your seat to hunt for an opener.

Samuel Merritt of Civilization of Beer argues that cans are superior to bottles in many ways: You avoid the risk of skunkiness, plus you get the satisfaction of crunching that can when you're done.

Some cocktails call for crushed ice rather than ice cubes. Crushed ice melts quicker, and makes more of a slushy drink - perfect for summer coolers. Watch CHOW Kitchen Editorial Assistant Amy Wisniewski break it down.

CHOW Food Editor Aïda Mollenkamp shows how to safeguard a freshly frosted cake until it's served.

CHOW Associate Food Editor Kate Ramos demonstrates the first step of successful frosting: the all-important crumb layer.

CHOW Associate Food Editor Amy Wisniewski suggests that you use the pan you baked with as a substitute cake stand for frosting.