CHOW Tips

There are plenty of uses for roasted red peppers, and though a jar of them will do in a pinch, freshly roasted and skinned peppers are easy enough to do yourself. This method involves a little more energy than others-a little dinner-prep calisthenics.

Scalding hot water will burn your coffee, like it burns you. Arno Holschuh shows one method for getting it down to the optimal temperature.

Your Bundt pan does double duty as an icemaker.

Coax them out of their shells

Your guests arrive. Give them what they want: a drink. CHOW Senior Editor Lessley Anderson shares her tip for getting ready for a cocktail party.

Getting seeds out of pomegranates can be a messy prospect. Wrap yourself in protective clothing and get banging.

David Myers of Sona Restaurant, known for his unusual plating and presentation, shares his thoughts

The pit pretty much squirts out. But this method's an exercise in relativity: It would not work with a peach.

CHOW contributor Stephanie V.W. Lucianovic demonstrates a simple method to separate a tomato from its skin.

Turnips, rutabagas, potatoes: Root vegetables taste better when you haven't harmed yourself in the preparing.

You only need one red and one white.

CHOW Kitchen Editorial Assistant Amy Wisniewski provides another take on getting a sticky lid off a jar. Thanks for the suggestions, everyone!

CHOW Video Producer Meredith Arthur shares one technique for opening a stuck jar. Share yours and we may film it!

Daniel Duane demonstrates tear-free onion dicing.

David Myers of Sona Restaurant needs no water to poach.