Dread the tediousness of peeling garlic? In this CHOW Tip, Jenny Stewart shares a secret to getting the task done with minimal effort: Microwave your garlic for about 20 seconds before peeling it. This won't completely remove the husk, but it'll make the garlic cloves slide out with surprising ease.
Hate Grapefruit? Try Broiling It
Most people have only tasted fresh grapefruit, and not everyone enjoys the tartness of it. Jenny Stewart of CHOW.com suggests broiling the citrus fruit with sugar to add a caramelized sweetness. And if you're adventurous, go crazy with any flavor combination you can think of—you might be surprised how well it works.
Hate Chardonnay? Turn It into a Cocktail!
Ever receive a bad bottle of wine as a gift? CHOW.com's Meredith Arthur shares a clever, simple tip on how to transform a glass of bad Chardonnay into a delicious cocktail. (Click here for our wine cocktail recipe.)
Jerry had George, Kramer, and Elaine. Carrie had Samantha, Miranda, and Charlotte. They knew, as you do, that one person can’t fulfill every friendship function. Here, experts weigh in on the key personalities you shouldn’t be without.
Easy Slow Cooker BBQ Beef Brisket
A spice rub with paprika, chili powder, cumin, brown sugar, cayenne, and garlic, and a smoky-sweet barbecue sauce with chipotle chiles lend mouth-watering layers of flavor to beef brisket, which gets incredibly tender after 10 hours in the slow cooker. Slice or shred the brisket and serve on good, sturdy bread for the ultimate BBQ sandwich, or make a combo plate with meat, slaw, baked beans, potato salad, or other classic BBQ sides.
Quick Bites: Richard Blais
Check out restaurateur, Top Chef winner, and cookbook author Richard Blais's honest opinions on a variety of ingredients (like ramps, sea urchin, and bacon), see if you agree with where he sides on classic food debates like cake vs pie and milk vs dark chocolate, and find out which kitchen tool you can pick up for a lot cheaper at a pet store.