CHOW Tips

Proper temperature, proper humidity, proper light

Cutting off those little pieces is a waste.

A sponge is an instrument of cleanliness. Don't let bacteria fester.

Daniel Duane offers his advice on avoiding a common kitchen disaster

Baking recipes often call for softened butter, but if you put it in the microwave you risk butter soup. Leaving it out at room temp is fine if you've got lots of time. But when your butter is cold and hard and you want it to be warm and soft, just pound it

Cantina bartender Duggan McDonnell demonstrates the optimal angle of cocktail shaker to glass.

Avoid massive hacking; slice it up for your guests.

David Myers of Sona Restaurant shares his technique

Your mother taught you that vegetable skins and cuttings are where all the vitamins are. Save them and use them for stock, and she will be proud.

When baking, your ingredients should be at room temperature. We've suggested that to get butter to room temp, you pound it. We do not suggest the same for your eggs.

Matthew Accarrino of Craft Los Angeles shows us how they do it in the back of the house.

Because it tastes so good when it touches your lips.

It's probably too warm. Invest in an ice bucket.

Ray Venezia of Fairway in New York calls it chop meat; we call it ground beef. Semantics aside, red meat does not have to be red all the way through.

CHOW Video Producer Meredith Arthur demonstrates her "lazy person's" technique.