CHOW Tips

CHOW Food Editor Aïda Mollenkamp shows how to make your wood cutting board last a lifetime.

CHOW Food Editor Aïda Mollenkamp shares a trick she learned while working with fruitcake.

Refrigerating leftover cooked starches can dry them out. Replenish their fluids!

Senior Editor Lessley Anderson shares her thoughts on stocking juices and tonic for a cocktail party.

Make it stick to your ribs, not your measuring cup.

Don't forgo the garnish for fear of a wiggly lime. Also applies to wobbly lemons!

Aïda Mollenkamp shares her method for making cappuccino froth at home.

Fruit flies are nasty little pests, and an infestation-large or small-is an unwelcome sight in the kitchen. CHOW Food Editor Aïda Mollenkamp demonstrates a quick, easy way to lure fruit flies away from your food.

Insider butcher tips about how to pluck the freshest chicken from the supermarket shelves.

Don't water it down; fruit it up.

What goes into the freezer stale comes out of the freezer stale

Your ground meat should not sit around in the fridge.

The more juice that escapes during defrosting, the less juice that goes in your mouth.

Solidify your fat so that it doesn't gush about.

Daniel Duane shows a little trick to opening a twist-off: When twisting with your hand is not enough, your fleshy forearm provides perfect stability.