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(11)
Arts
Food

CHOW Tips

Updated 8 days ago

Arts
Food
Read more

CHOW Tips are the shared wisdom of our community

Read more

CHOW Tips are the shared wisdom of our community

iTunes Ratings

11 Ratings
Average Ratings
8
1
1
0
1

Great Progamming

By robfweir - Mar 18 2012
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I love this series. They advice is really worthwhile, the presenters are well prepared and well groomed and the subject matter is addictive.

They're like salted peanuts - you have to keep watching & watching...

By dadaforall - Oct 04 2008
Read more
Great short tips on all cooking and food and wine. Fun, quick, and some very cool people show up to share their knowledge.

iTunes Ratings

11 Ratings
Average Ratings
8
1
1
0
1

Great Progamming

By robfweir - Mar 18 2012
Read more
I love this series. They advice is really worthwhile, the presenters are well prepared and well groomed and the subject matter is addictive.

They're like salted peanuts - you have to keep watching & watching...

By dadaforall - Oct 04 2008
Read more
Great short tips on all cooking and food and wine. Fun, quick, and some very cool people show up to share their knowledge.

Listen to:

Cover image of CHOW Tips

CHOW Tips

Updated 8 days ago

Read more

CHOW Tips are the shared wisdom of our community

Rank #1: How to Deal with Rusty Cast Iron

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Harry Rosenblum, co-owner of the Brooklyn Kitchen, says that rusty cast iron is easy to fix. Simply scrub the rust off with a Brillo Pad or sandpaper, wash the pan clean and dry it, cover it in a thin coat of oil, and bake it in an oven at 275 degrees Fahrenheit for an hour. Then turn the oven off, leaving the pan inside to cool slowly. This is a great tip to keep in mind when shopping at flea markets—old cast iron can be made good as new!

May 24 2010

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Rank #2: Use Your Egg Cartons to Grow Seedlings

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Old egg cartons deserve better than immediate recycling. CHOW.com Associate Editor Roxanne Webber gives them new life as containers for growing seedlings.

May 18 2010

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Rank #3: What Is Fondant?

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Gabrielle Feuersinger, owner of San Francisco's Cake Coquette, understands that there is a time for fondant on a cake; for example, when the weather is really hot and buttercream might melt. Or if the flavor of Play-Doh is something you are going for. She believes fondant is overused and is not nearly as good to eat as buttercream.

Aug 27 2009

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Rank #4: How to Quick-Cook Steel-Cut Oats

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CHOW Senior Editor Lessley Anderson soaks her steel-cut oats the night before, and then makes them for breakfast in just five minutes.

Aug 26 2009

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Rank #5: How and Why to Toss a Pizza

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World Pizza Champion Tony Gemignani's mad pizza-tossing skills aren't just there to impress. Throwing the dough into the air is extremely important in ensuring that you get a good crust. Looking cool is just a side benefit.

Apr 27 2010

1min

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Rank #6: An Alternative Use for Your Soda Charger

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Domenic Chiaromonte, executive chef of Match Restaurant just outside Toronto, uses a soda charger to carbonate fruit, which he then puts on desserts and in salads to add extra zing. The fizzy fruits are also great as a garnish for sodas or cocktails.

Oct 02 2009

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Rank #7: How to Roast Tofu

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Chef and author Bryant Terry (and CHOW 13 honoree) roasts tofu according to a very simple recipe. The results are delicious as is or with the addition of your favorite sauce; Bryant likes barbecue sauce, pesto, or curry.

May 04 2010

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Rank #8: How to Wrap a Dumpling

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Andrea Nguyen, chef and author of Asian Dumplings, demonstrates three ways to fold a dumpling. She starts with the half-moon shape, segues into the pea pod, then finishes with a big hug. For more dumpling-making action, see our complete how-to on folding, as well as delicious dumpling recipes.

May 18 2010

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Rank #9: How to Prep Rice Noodles

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Corinne Trang, author of Noodles Every Day, soaks rice noodles in cool water just until they are pliable before sautéing them in hot oil. Cellophane noodles can also get this treatment.

May 11 2010

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Rank #10: A Tip on Growing Blueberries

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Author and urban gardener Maria Finn shares a quick tip on making sure your blueberries bear fruit: Plant multiple varieties. Blueberries like diversity, and they will cross-pollinate and be extra fruitful.

Apr 27 2010

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Rank #11: How to Make Nut Milk

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Chef and author Bryant Terry (and CHOW 13 honoree) shows how easy it is to transform whole cashews or almonds into delicious milk, lactose not included! Just soak overnight, blend with some water and sweetener (he uses dates), and then strain the mixture through cheesecloth.

May 04 2010

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Rank #12: How to Use a Pizza Peel

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World Pizza Champion Tony Gemignani shows how to properly use a pizza peel, the wide, flat shovel that transports the pizza from countertop to oven.

Apr 27 2010

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Rank #13: Does Fish Sauce Go Bad?

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Corinne Trang, author of Noodles Every Day, shares the lowdown on how to store fish sauce. A fermented product doesn't stop fermenting once it's bottled, so be sure to refrigerate it and use it within about nine months. If it has gone dark, get rid of it.

May 11 2010

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Rank #14: How Are Fresh Eggs Different?

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Esperanza Pallana, who writes the urban farming blog Pluck and Feather, explains the difference between fresh eggs from your backyard chickens and eggs you'd buy at the supermarket or even the farmers' market.

Mar 30 2010

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Rank #15: How to Set a Fried Egg

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Chowhound fayehess, also known as Faye Delicious of Blip.tv, puts the finishing touch on a fried egg.

Nov 13 2008

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Rank #16: How to Make a Hanging Garden Basket

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If you don't have much space for a garden, Julie Chai, associate garden editor of Sunset magazine, has the solution for you: hanging baskets. They're cheap, easy to maintain, and you can grow all sorts of things in them, from leafy greens to strawberries.

Apr 13 2010

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Rank #17: How to Marinate Meat Quickly

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Amy Sherman of Cookingwithamy.com shares a quick marinating tip: Cut up that big hunk of meat into thinner slices, then toss these into a resealable plastic bag. More meat-to-marinade contact means less waiting.

Aug 27 2009

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Rank #18: How to Harvest Leafy Greens

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Julie Chai, associate garden editor of Sunset magazine, shows an efficient way to get the most out of your leafy greens, ensuring that they'll keep providing you with food.

Apr 13 2010

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Rank #19: How to Pair Beer with Food

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When it comes to pairings, people usually think of wine. But beer pairs really well with food too, according to Sam Merritt, founder of Civilization of Beer. He provides some helpful ways to think about your pairings, including bringing complementary flavors together and matching the intensity of the food with the intensity of the beer.

Apr 06 2010

1min

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Rank #20: Never Throw Away Cheese

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Cheese Store of Beverly Hills owner Norbert Wabnig says dried-out cheese doesn't have to go to waste. He also has a suggestion for how to avoid throwing out moldy cheese.

Aug 26 2009

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