Youre Doing It All Wrong

In this Thanksgiving edition of our You're Doing It All Wrong video series, chef and TV host Michael Chiarello extols the benefits of a brined turkey. In this Thanksgiving edition of our You're Doing It All Wrong video series, chef and TV host Michael Chiarello extols the benefits of a brined turkey.« less

Your onion deserves better. And even, parallel slices are the way to clean onion geometry. Your onion deserves better. And even, parallel slices are the way to clean onion geometry.« less

Supersweet, watered-down milk shakes are nobody's idea of a good time. Tyler Malek, head ice cream maker at Salt & Straw in Portland, Oregon, has a few tips to help you achieve a thick, velvety milk s more » Supersweet, watered-down milk shakes are nobody's idea of a good time. Tyler Malek, head ice cream maker at Salt & Straw in Portland, Oregon, has a few tips to help you achieve a thick, velvety milk shake without turning it into a sugar bomb.« less

Mac and cheese made from a box is convenient, but doesn't deliver the cheesy goods like the homemade stuff. Erin Wade and Allison Arevelo, co-owners at Homeroom in Oakland, have a few tricks to help m more » Mac and cheese made from a box is convenient, but doesn't deliver the cheesy goods like the homemade stuff. Erin Wade and Allison Arevelo, co-owners at Homeroom in Oakland, have a few tricks to help make a flavorful, creamy mac and cheese every time.« less

Burnt, rubbery, or chunky should not be words used to describe your custard. Michael Recchiuti, cofounder and chocolatier at Recchiuti Confections in San Francisco, has a few tricks to help you achiev more » Burnt, rubbery, or chunky should not be words used to describe your custard. Michael Recchiuti, cofounder and chocolatier at Recchiuti Confections in San Francisco, has a few tricks to help you achieve perfectly silky caramel custard every time.« less

A cocktail isn’t complete without freshly muddled fruit and herbs. Michael Cecconi, New York mixologist at Back Forty has paid his muddling dues and wants to share his hard-earned knowledge. A cocktail isn’t complete without freshly muddled fruit and herbs. Michael Cecconi, New York mixologist at Back Forty has paid his muddling dues and wants to share his hard-earned knowledge.« less

CHOW Associate Editor Roxanne Webber makes her pie crust for the CHOW pumpkin pie. CHOW Associate Editor Roxanne Webber makes her pie crust for the CHOW pumpkin pie.« less

CHOW Associate Editor Roxanne Webber demonstrates the wrongs and rights of Thanksgiving turkey using CHOW's basic turkey recipe. CHOW Associate Editor Roxanne Webber demonstrates the wrongs and rights of Thanksgiving turkey using CHOW's basic turkey recipe.« less

Laura Werlin, author of Laura Werlin’s Cheese Essentials and noted cheese expert, knows cheese rights from cheese wrongs. She’s got pointers ranging from the serving to the cutting of cheese, with a l more » Laura Werlin, author of Laura Werlin’s Cheese Essentials and noted cheese expert, knows cheese rights from cheese wrongs. She’s got pointers ranging from the serving to the cutting of cheese, with a little bit of rind etiquette along the way.« less

A keg is a cheap solution to satisfy a group of drinkers and tapping it isn’t difficult. Your first task is to find a great local liquor store that will set you up with all the equipment. In this vide more » A keg is a cheap solution to satisfy a group of drinkers and tapping it isn’t difficult. Your first task is to find a great local liquor store that will set you up with all the equipment. In this video, JD Beebe demonstrates proper tapping technique.« less