CHOW Tips

Fancy bar tricks to impress your guests

These are the starter wines, the ones that won't overwhelm.

The crucial question: filter or French press?

Get your terminology down.

You're going for a clean break, no shards. Here's how.

Simple: Learn to count.

The wine director is there to make sure you are happy with your bottle.

The waiter gives you the cork like he expects something from you. Here's what you should-and shouldn't-do.

Old coffee grounds can clog up your grinder and make it less efficient. Clear it out.

Matthew Accarrino of Craft Los Angeles gives them a spin

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.