Youre Doing It All Wrong

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

David Wong, director of tea culture and education at Tillerman Tea, has seen all of the wrong ways that people brew tea. There are three “hows” of steeping: how hot the water should be, how much tea t more » David Wong, director of tea culture and education at Tillerman Tea, has seen all of the wrong ways that people brew tea. There are three “hows” of steeping: how hot the water should be, how much tea to use, and how long to steep.« less

Jeremy Oldfield is an oatmeal painter. He takes the blank canvas of whole-oat groats ground and soaked overnight and breathes life into it; the kind of life that lives in tahini and miso paste, or coc more » Jeremy Oldfield is an oatmeal painter. He takes the blank canvas of whole-oat groats ground and soaked overnight and breathes life into it; the kind of life that lives in tahini and miso paste, or coconut milk and caramelized bananas.« less

Hubert Keller, chef-owner of Fleur de Lys and a television mainstay (Secrets of a Chef, Top Chef Masters), is obsessed with hamburgers. He generously shares some of his secrets (more can be found in h more » Hubert Keller, chef-owner of Fleur de Lys and a television mainstay (Secrets of a Chef, Top Chef Masters), is obsessed with hamburgers. He generously shares some of his secrets (more can be found in his book, Burger Bar).« less

CHOW Associate Editor Roxanne Webber stores the leftovers of the CHOW Thanksgiving feast. CHOW Associate Editor Roxanne Webber stores the leftovers of the CHOW Thanksgiving feast.« less