A hot cake plus cold frosting means cake death: soggy and ugly. Meg Ray, founder and owner of San Francisco's Miette patisserie and confiserie, explains what you're doing wrong when you're frosting a cake.
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.
Top Chef Season 5 contestant Jamie Lauren doesn't think people know how to treat their eggs properly.
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.
Everyone loves chocolate chip cookies, but baking them from scratch can be tricky. Even a tiny misstep can result in dried-out, crumbly, hard-as-rock cookies. Follow these simple rules to bake chocolate chip cookies the right way, every time.
If you still make a PB&J by spreading loads of greasy peanut butter and sugary jam between slices of flimsy bread, it might be time for some advice. Find out how to improve your PB&J, including a few tricks like grilling the sandwich.
Brownies should be a delicious chocolate experience, not a dry brown square. Kir Jensen, author of The Sugar Cube and owner of a food cart by the same name in Portland, Oregon, has a few simple tips that will ensure rich, fudgy brownies every time.
Your onion deserves better. And even, parallel slices are the way to clean onion geometry.
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.
Pastry chef Boris Portnoy gives new life to a Thanksgiving cliché. Generic, canned pumpkin pie mix plus freezer-burned pie crust equals fake smiles on the faces of your friends and families.
CHOW Associate Editor Roxanne Webber shares the basic principles of timing CHOW's basic Thanksgiving dinner.
Sunset magazine food editor Margo True has learned the rights and wrongs of mashed potatoes from a reliable source-- her mother.
CHOW Associate Editor Roxanne Webber demonstrates the wrongs and rights of Thanksgiving stuffing using CHOW's basic stuffing recipe.
Author and Tante Marie teacher Jodi Liano helps cooks avoid a crêpe's worst fate: gloppy, lumpy batter poured thickly into a regular old frying pan. Liano's crêpes are thin, light, and topped simply with butter, lemon, and sugar.
Martin Cate, owner of the tiki bar Smuggler's Cove in San Francisco, believes that the mai tai has been disgraced in bars and tropical destinations for far too long, and that the cocktail needs to return to its roots.
Clean, hot water; freshly ground beans; and a proper drip filter (we like the porcelain ones from Sweet Maria’s, but many types are available): Good drip coffee is an attainable goal.