Chowhound Jed Kolko loved the flavor that anchovies gave to cooking, but didn’t like the hassle of having to make sure the fish had fully dissolved. Now he frequently uses fish sauce instead to add depth to sauces and braising liquids.
Todd Eng, grillmaster, encourages you to rethink your use of lighter fluid and consider investing in a chimney starter. While you’re at it, you might pick up some lump charcoal and a grate brush.
Chowhound Jed Kolko saves unused chicken broth by freezing it in cubes, which are then easily incorporated into future recipes.
Far West Fungi manager Ian Garrone says that you want a firm stem and cap, as well as a pink gill structure on the underside of the portobello. And don't overmarinate: Portobellos may be the hamburger replacement, but they’re not as durable as meat.
Chowhound fayehess, also known as Faye Delicious of Blip.tv, puts whole cloves and heads of garlic into her sauté pan to extract the flavor.
Chowhound fayehess, also known as Faye Delicious of Blip.tv, avoids a mess by placing the spoon over top of her pot.
Skip the Burgundy and go right to these good deals.
Author Amelia Saltsman cautions shoppers at farmers’ markets not to fear firm produce, which can take months to ripen fully.
A wine list can be an intimidating jumble. Lay out a few ground rules to get started.
Author Amelia Saltsman wrote the book on farmers’ markets; she’s a reliable source for market etiquette.
Far West Fungi manager Ian Garrone describes what you should be looking for when buying a brown mushroom, whether you should eat the stem, and what the underside “veil” of the mushroom means.
CHOW contributor Daniel Duane shares his trick for keeping farmers’ market strawberries fresh.
These are the starter wines, the ones that won’t overwhelm.
Don’t water it down; fruit it up.
Far West Fungi manager Ian Garrone describes what you should be looking for when buying a truffle.
Far West Fungi manager Ian Garrone describes what you should be looking for when buying a shiitake mushroom. Just what are those white spots on the top of the cap?
Far West Fungi manager Ian Garrone warns people not to sample raw mushrooms in a grocery store. Stores don’t like it, plus mushrooms are far better cooked.