From: CHOW on Fri, Dec 10 2010 9:08 PM

This is a special episode of Cooking with Grandma, featuring four generations—Kay, Kathy, Astrid, and Kaatje—who pick blackberries and make jam together. To make your own jam, use this CHOW blueberry jam recipe, substituting blackberries for blueberries. Special thanks to the crew at Eat Real fo...

From: CHOW on Fri, Nov 19 2010 3:31 PM

Jeff Potter, author of Cooking for Geeks, makes smart points about heat and baking that, if taken to heart, will undoubtedly result in the most perfect chocolate chip cookies ever. Start testing his concepts with this recipe.

From: CHOW on Sat, Nov 13 2010 1:27 PM

Don’t waste your money on kitchen tools you'll rarely use. CHOW Senior Food Editor Jill Santopietro shows you how to improvise if you don't own a rolling pin.

From: CHOW on Fri, Nov 12 2010 1:28 PM

CHOW Senior Food Editor Jill Santopietro demonstrates two approaches to twineless turkey trussing (say that three times fast).

From: CHOW on Wed, Nov 10 2010 1:25 PM

CHOW Senior Food Editor Jill Santopietro shows you how to avoid buying special equipment for cookie cutting. Use common kitchen items instead.

From: CHOW on Tue, Nov 09 2010 1:25 PM

CHOW Senior Food Editor Jill Santopietro smartly advises people not to buy equipment they won’t use regularly. A meat mallet is just such a piece of equipment.

From: CHOW on Tue, Nov 09 2010 1:25 PM

CHOW Senior Food Editor Jill Santopietro knows not to throw her bird directly into a roasting pan, where the pan juices may get lost. Instead, she improvises when she finds herself without a roasting rack.

From: CHOW on Fri, Nov 05 2010 1:46 PM

Watch CHOW Senior Food Editor Jill Santopietro demonstrate several of her MacGyver holiday tips on video. Then read all of the tips.

From: CHOW on Fri, Nov 05 2010 1:46 PM

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

From: CHOW on Fri, Nov 05 2010 1:46 PM

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

From: CHOW on Fri, Nov 05 2010 1:46 PM

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

From: CHOW on Fri, Nov 05 2010 1:46 PM

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

From: CHOW on Sat, Oct 30 2010 1:45 PM

Jeff Potter, author of Cooking for Geeks, shares a very technical tip on how to turn your slow cooker into a sous-vide machine. For more detailed information, check out his book, or write and persuade him to put the info up on his website.

From: CHOW on Fri, Oct 29 2010 1:45 PM

Jeff Potter, author of Cooking for Geeks, fancies up his brownies by baking them in oranges.

From: CHOW on Thu, Oct 21 2010 10:04 PM

Trevor Corson has a one-of-a-kind job: He’s a sushi concierge. As a result, he knows a lot about what people do right and wrong when eating sushi. Learn from him in this video (which was shot at New York's Jewel Bako, where Corson often works) and eat sushi with confidence.

From: CHOW on Sat, Oct 16 2010 3:18 AM

CHOW.com Copy Chief Deborah Lewis learned this ecofriendly CHOW Tip the hard way.

From: CHOW on Sat, Oct 09 2010 9:46 PM

Grace Young, author and contributing editor at Saveur magazine, leads you through the wrongs and rights of stir-frying. Make Grace’s Ginger Beef with Sugar Snaps and Carrots yourself!

From: CHOW on Mon, Oct 04 2010 7:55 PM

CHOW.com Senior Editor Lessley Anderson has a simple but surprising tip that will keep your coffee powerful, even as the ice melts.

From: CHOW on Sat, Sep 25 2010 6:31 PM

From: CHOW on Sat, Sep 18 2010 1:53 AM

San Francisco-based Shakirah Simley, owner of Slow Jams, does not encourage the use of store-bought pectins. Ditch the synthetic stuff and make your own.