If you want to spend more time caroling, and sipping wine instead of hanging in the kitchen, watch Chef Jansen Chan (International Culinary Center). make colored sugar, the easiest way to make basic sugar cookies shine on your holiday table.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
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. Plus, more importantly, what you should be doing right: using good tools, keeping the components at the right temperature, giving it a crumb layer, and more. Here's CHOW's basic yellow cake recipe to try out your new frosting skills on.