CHOW Kitchen Editorial Assistant Amy Wisniewski uses a combination of dish soap, vinegar, and water to remove crusty rice.

On the off chance that a bottle opener is not around but a carabiner is. Daniel Duane opens a bottle of beer with a piece of rock-climbing equipment.

What it should smell like, what it should feel like.

It's no big secret that the key to juicy meat is the fat. Our Fairway friend Ray Venezia tells us what a good steak should look like.

CHOW Video Producer Meredith Arthur recently figured out how not to drown her salad greens in vinegar.

Don't struggle with scrubbers and soap

Daniel Duane shares his method for keeping basil fresh

Skip the Burgundy and go right to

these good deals.

A wine list can be an intimidating jumble. Lay out a few ground rules to get started.

A traditional Sazerac calls for a rinse of absinthe. You can also apply your rinsing skills to other cocktails.