Do you really need to use a specific cutting technique? What can you do with those leftover vegetable bits? Why are your vegetables bruised? Former CHOW Food Editor Aida Mollenkamp has the answers.
CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.