Maria Finn, author of The Whole Fish, knows a thing or two about not wasting food. In this video she shares a quick, simple technique to keep fish skin out of the garbage can: Turn it into a crispy, salty, baconlike treat!
How to Turn Your Wok into a Popcorn Popper
Grace Young, author and contributing editor at Saveur magazine, says the wok is the perfect popcorn popper. A bonus to making popcorn in a wok is that you're helping season the pan every time you make a snack!
How to Turn Leftover Rice into a Chewy, Crispy Snack
CHOW.com's John Birdsall shares an easy way to use up leftover rice based on a tip from his Filipino mother-in-law.
How to Pour the Perfect Pint of Guinness from a Can
CHOW.com's Lisa Lavery, a former bartender, knows the key to a good pint of Guinness is all in how you pour it. In this tip she shares an awesome method for getting that perfect, creamy head from a can of Guinness without worrying about glass angles or how fast you pour.
Molecularly Creamy Mashed Potatoes
The traditional way to make creamy mashed potatoes is to add loads of butter and cream. But that can hide the flavor of the potatoes, so in this episode of MDRN KTCHN, host Scott Heimendinger explains how a common ingredient called diastatic malt powder can be used to make incredibly smooth and creamy mashed potatoes on the molecular level. You can check out the full recipe here, and buy diastatic malt powder here. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!