Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Why You Should Put Your Wine in the Blender
Maxime Bilet, coauthor of Modernist Cuisine, says that instead of waiting up to two hours to decant wine the traditional way, you can improve the taste of wine in seconds with what he calls "hyperdecanting." Aerating wine this fast is great for bolder, younger wines, but Bilet notes that this technique probably shouldn't be used on more delicate wines like a 1982 Lafite.
How to Avoid Blender Explosions
Daniel Duane offers his advice on avoiding a common kitchen disaster.
Make Butter in Your Blender
Gone are the days of churning homemade butter by hand! In this CHOW Tip, Tracy Kaplan of CHOW.com shows you how to easily crank out your own dairy spread without straining your arm. (And here's another method for making butter at home, courtesy of cookbook author Karen Solomon. Just be prepared to pay in sweat equity!)