CHOW Tips

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.

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.