Everyone knows that frozen yogurt is one of the tastiest ways to end your day. But thanks to Can It, Bottle It, Smoke It author Karen Solomon and this CHOW Tip, you now have a quick and easy way to start your day with it too! (Click here for Karen's recipe.)

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 Jenny Stewart and tell us what you’ve got in mind.

Andrew Swallow, coauthor of Mixt Salads: A Chef’s Bold Creations and cofounder of the Mixt Greens chain of restaurants serving "Eco-Gourmet Salads," has revolutionized the crouton by diminishing its size. Giant croutons make for painful eating. As a salad aficionado, Swallow believes that mini croutons are the best choice, and here he demonstrates how to make them.

This video was originally published in January 2011.

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 Jenny Stewart and tell us what you’ve got in mind.

CHOW.com Copy Chief Deborah Lewis learned this ecofriendly CHOW Tip the hard way.

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This CHOW Tip was originally published in October 2010.

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 Jenny Stewart and tell us what you’ve got in mind.

Devotees of sweet, spreadable Marshmallow Fluff can rejoice. Shauna Sever, author of Marshmallow Madness!: Dozens of Puffalicious Recipes, demonstrates how to make your own marshmallow creme for Fluffernutters, cookie sandwiches, and other treats. Click here for her recipe.

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 Jenny Stewart and tell us what you’ve got in mind.

Take advantage of National Strawberry Month and create your own strawberry soda. Karen Solomon, author of Can It, Bottle It, Smoke It: And Other Kitchen Projects, shares this simple recipe just in time for summer. (Click here for her Homemade Strawberry Soda recipe.)

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 Jenny Stewart and tell us what you’ve got in mind.

Don't let that pesky second skin on fava beans keep you from enjoying them this spring. Lisa Lavery, kitchen editorial assistant at CHOW.com, shares a technique that will speed up the peeling process.

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 Jenny Stewart and tell us what you’ve got in mind.

Popsicles aren't just for kids anymore! In this tip, Karen Solomon, author of Can It, Bottle It, Smoke It: And Other Kitchen Projects, shares a nifty recipe to add a little zip to your favorite summertime treat. (Click here for her Salted Margarita Cream Pops recipe.)

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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 Jenny Stewart and tell us what you’ve got in mind.

Most people toss out the fibrous outer shells of pea pods like they're garbage—but they're not!  Christine Yue Gallary, associate food editor at CHOW.com, shows how, with just a little effort, the pods can be used just like the peas.

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 Jenny Stewart and tell us what you’ve got in mind.

Julie Chai, associate garden editor at Sunset magazine, suggests that you plant herbs, especially basil, in a pot that is at least 12 inches wide and 12 inches deep to avoid the horror of root-bound plants.

This video was originally published in September 2009.

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 Jenny Stewart and tell us what you’ve got in mind.

One of the easiest things to grow for the beginning gardener, according to author and urban gardener Maria Finn, is a salad box, as it won’t need much maintenance and grows back quickly. Plus, eating homegrown salad greens is quite satisfying.

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 Blake Smith and tell us what you’ve got in mind.

This video was originally published in April 2010.

Tired of steaming and roasting asparagus? In this CHOW Tip, Amy Wisniewski, food editor at CHOW.com, shares a great, easy way to quickly prepare raw asparagus to liven up your salads.

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 Jenny Stewart and tell us what you’ve got in mind.

Old egg cartons deserve better than immediate recycling. CHOW.com Associate Editor Roxanne Webber gives them new life as containers for growing seedlings.

This video was originally published in May 2010.

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 Blake Smith and tell us what you’ve got in mind.

Harold McGee, author of Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes, loves ice cream. Here he shares a quick and easy way to make it using freezer bags—no ice cream maker required! (And here's Harold's Ice Cream in a Bag recipe in case you want to try this at home.)

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 Blake Smith and tell us what you’ve got in mind.

CHOW.com Food Editor Amy Wisniewski shares a simple technique for carving a leg of lamb. It's easier than carving a turkey! (And here are three Easter leg of lamb recipes you could practice your new carving skills on.)

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 Blake Smith and tell us what you’ve got in mind.

Each Easter season, people flock to the grocery store and pick up marshmallow Peeps. Shauna Sever, author of Marshmallow Madness!: Dozens of Puffalicious Recipes, shows you how to make your own marshmallow chicks and other holiday shapes. Here's her marshmallow recipe to get you started.

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 Blake Smith and tell us what you’ve got in mind.

Margo True, food editor for Sunset magazine, knows what you're doing wrong when you make hard-boiled eggs. You're boiling them hard. Stop it!

This video was originally published in April 2011.

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 Blake Smith and tell us what you’ve got in mind.

Karen Solomon, author of Can It, Bottle It, Smoke It: And Other Kitchen Projects, bakes cakes in canning jars; these portable single-serving desserts are great for gifts or picnics. Here's her recipe if you want to bake your own individual cakes at home.

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 Blake Smith and tell us what you’ve got in mind.

Instead of spending money on a new garden apron that's going to get dirty, Spring Warren, author of The Quarter-Acre Farm, recycles an old pair of jeans instead—making an apron without any sewing.

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 Blake Smith and tell us what you’ve got in mind.

Former CHOW copyeditor Keith Laidlaw shows how to open a bottle of beer using another bottle of beer. It’s a handy trick to break out, especially in the midst of, say, a Super Bowl or March Madness party (when you don’t want to miss a crucial play), or any event where you’re reluctant to leave your seat to hunt for an opener.

This video was originally published in January 2009.

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 Blake Smith and tell us what you’ve got in mind.

Lisa Lavery, kitchen editorial assistant at CHOW.com and 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.

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 Blake Smith and tell us what you’ve got in mind.