From: CHOW on Thu, Mar 10 2011 2:40 PM

If you happen to be at a cocktail party where the topic of molecular gastronomy comes up (and who isn’t these days?), you’ll no doubt want to participate. The trend, generally defined as the application of scientific techniques and tools to cooking, is wide ranging and a little mysterious. On th...

From: CHOW on Thu, Mar 10 2011 2:40 PM

You know you want to try our Chestnut Gnocchi with Robiola Cheese Sauce recipe. But don’t resort to gummy, plastic-tasting packaged gnocchi just because you think making them from scratch is hard. It’s not a chore to prepare the dough and form it into properly notched pillows that even Mario wou...

From: CHOW on Thu, Mar 10 2011 2:40 PM

Jeff Creamer of Two demonstrates how to properly open a bottle of champagne—a skill everyone should practice multiple times a week. It’s no daring saber-waving feat. It’s a simple twist of the bottle.

From: CHOW on Thu, Mar 10 2011 2:40 PM

Seating people willy-nilly may work for prison cafeterias and campus dining halls, but when it comes to guests at your dinner party, put some thought into it. Follow these rules for optimal social interaction.

From: CHOW on Thu, Mar 10 2011 2:40 PM

Kurt Wolff is senior editor of CNET Download.com Music and author of The Rough Guide to Country Music. He’s written about food, drink, and travel for various publishers including Zagat Surveys, Lonely Planet, and the San Francisco Bay Guardian. He also wrote a beer column for the Guardian called...

From: CHOW on Thu, Mar 10 2011 2:40 PM

Seating people willy-nilly may work for prison cafeterias and campus dining halls, but when it comes to guests at your dinner party, put some thought into it. Follow these rules for optimal social interaction.

From: CHOW on Thu, Mar 10 2011 2:40 PM

Chocolatier Michael Recchiuti says that everyone, even the experts, finds chocolate intimidating. Here is something he told us while we were developing our recipes for chocolate candies, refining our process, and tempering a lot of chocolate: “Chocolate is an organic medium, which has few ingred...

From: CHOW on Thu, Mar 10 2011 2:40 PM

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From: CHOW on Thu, Mar 10 2011 2:40 PM

Aida Mollenkamp runs through seven basic knife cuts, including the masculine chop, the wily roll cut, and the glorious chiffonade. Also appearing with Aida are the dainty mince, the foreign-sounding julienne/batonnet, the workhorse dice, and the flirty bias.

From: CHOW on Thu, Mar 10 2011 2:40 PM

« PREVIOUS POSTOne Locavore Summer ALLFood Media NEXT POST »Put Some Vermouth in Your Mouth

From: CHOW on Thu, Mar 10 2011 2:40 PM

From: CHOW on Tue, Feb 08 2011 12:49 AM

Gary Swart, CEO of oDesk, uses eggshell magnetism to collect the broken shards after cracking eggs into a bowl.

From: CHOW on Sat, Feb 05 2011 12:25 AM

Gary Swart, CEO of oDesk, urges you to reconsider your soap usage on cutting boards. Who wants soapy residue?

From: CHOW on Sat, Feb 05 2011 12:25 AM

Gary Swart, CEO of oDesk, gives you an option (beyond composting) for old lettuce.

From: CHOW on Tue, Feb 01 2011 11:18 PM

Grandma Ruby Tom and her grandkids Katherine, Marat, and Sean ring in the Year of the Rabbit; Chinese New Year celebrations start on February 3. Ruby prepares jai, a healthy Buddhist vegetarian stew (and a good luck food!) that comprises 16 ingredients. Each ingredient is separately wok-cooked, ...

From: CHOW on Sat, Jan 22 2011 3:20 AM

CHOW takes a trip into the heady world of artisanal tofu. Minh Tsai and Dean Ku, cofounders of Hodo Soy Beanery in Oakland, California, lead the way, showing us how tofu, yuba, and nama (or sweet) yuba are made. See our tofu recipes.

From: CHOW on Fri, Dec 17 2010 9:12 PM

Sarabeth Levine, author and owner of Sarabeth’s, makes her case for baking with real vanilla, and demonstrates some cost-saving measures.

From: CHOW on Fri, Dec 17 2010 1:46 AM

Nicole Garrett, executive baker at SusieCakes, shares this New Year’s tip for baking with champagne. Get started with this yellow cake recipe as your base.

From: CHOW on Mon, Dec 13 2010 9:10 PM

Nicole Garrett, executive baker at SusieCakes, shares this holiday tip for how to fix a cracked cheesecake. Here’s a cheesecake recipe for you to start cracking yourself!

From: CHOW on Mon, Dec 13 2010 9:10 PM

Nicole Garrett, executive baker at SusieCakes, shares this holiday tip for how to fix a cracked cheesecake. Here’s a cheesecake recipe for you to start cracking yourself!