Chowhound Jed Kolko is a Chinese-food autodidact. He's taught himself to "velvet" his meat for a stir-fry using this marinade, sealing in moisture and keeping the meat soft as it cooks.

John Finger, co-owner of Hog Island Oyster Company, describes the flavor of three major oyster species: Pacific, Atlantic, and Kumamoto. If you know what you like, ordering at restaurants is easy.

Far West Fungi manager Ian Garrone describes what you should be looking for when buying a brown mushroom, whether you should eat the stem, and what the underside "veil" of the mushroom means.

Civilization of Beer's Samuel Merritt discusses the two styles of beer, ale and lager. The upshot is that it's all in the yeast.

Samuel Merritt of Civilization of Beer warns us of an insidious plot to deny bar patrons a precious two ounces of beer. Inspect your pint glasses carefully, and get all the ounces you're paying for.

If your wine isn't too warm, it's probably too cold.

Bartender Duggan McDonnell clarifies the proper usage of credit cards in bars.

Make the best drink you can.

Make sure your knife is sharp.

Mermaid Inn chef Laurence Edelman says soft-shell crab should always be prepared fresh, which means removing the lungs and cutting off the face before cooking. Warning: The video's graphic.