Stephen Gibbs, executive chef of Hands On Gourmet, a team-building cooking event company based in San Francisco, shares a tip for how to bring out great, summery tomato flavor even in the dark of winter.

CHOW Kitchen Editorial Assistant Amy Wisniewski tells you why resting your pie dough isn't optional.

CHOW Kitchen Editorial Assistant Amy Wisniewski shares the most important pie dough tip: Keep your ingredients and workspace cold. Chilly dough equals a tender, flaky crust.

CHOW Kitchen Editorial Assistant Amy Wisniewski shares a dough-rolling tip for recipes like Grape and Grappa Focaccia, Pancetta and Pepper Pizza, and Parker House Rolls.

CHOW Food Editor Aïda Mollenkamp uses a serrated knife to saw through the tough skin. Alternatively, she wraps a meat tenderizer in a towel and "hammers" a cleaver into the side.

CHOW contributor Daniel Duane makes the case for skipping packaged boneless, skinless chicken breasts.

Chowhound fayehess, also known as Faye Delicious of Blip.tv, puts the finishing touch on a fried egg.

Norbert Wabnig, owner of the Cheese Store of Beverly Hills, says that grated cheese like Parmesan is ideal for freezing.

Todd Jasmin, restaurant consultant and former fromager of Sona Restaurant in LA, answers the age-old question.

CHOW contributor Daniel Duane identifies which parts of the carcass make a great stock.