Anita Lo, chef/co-owner of Bar Q and Annisa, is known not only for beating Mario Batali in Iron Chef, but also for her amazing mastery of pan-fried proteins. She shares her most important tip: Make sure the oil is hot.

CHOW Food Editor Aïda Mollenkamp moves cakes from place to place using a cardboard box and a drawer liner.

Laura Werlin, author of Laura Werlin's Cheese Essentials and noted cheese expert, shares her take on the question of the rind. Our first CHOW Tip on this topic was hotly debated on Chowhound, so we look forward to hearing thoughts on this one.

Far West Fungi manager Ian Garrone says that you want a firm stem and cap, as well as a pink gill structure on the underside of the portobello. And he always warns people not to overmarinate: Portobellos may be the hamburger replacement, but they're not as durable as meat.

Far West Fungi manager Ian Garrone describes what you should be looking for when buying a truffle.

Far West Fungi manager Ian Garrone describes what you should be looking for when buying a shiitake mushroom. Just what are those white spots on the top of the cap?

Anita Lo, chef/co-owner of Bar Q and Annisa, is known not only for beating Mario Batali in Iron Chef, but also for her amazing mastery of pan-fried proteins. Don't salt too early, she warns here.

Far West Fungi manager Ian Garrone warns people not to sample raw mushrooms in a grocery store. Stores don't like it, plus mushrooms are far better cooked.

Far West Fungi manager Ian Garrone suggests a simple sauté to preserve mushrooms.

Far West Fungi manager Ian Garrone uses sexy adjectives when describing oyster mushrooms: delicate, firm, and velvety. Here, he shows how to extend their shelf life.