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Lisa Davidson's Profile

Type

Calling all salmon lovers - king or sockeye?

Mar 12, 2013 by fldhkybnva in General Topics

87

Is It OK to Leave Butter on the Kitchen Counter?

May 06, 2013 by CHOW Staff in Features

17

Why You Should Definitely Cook Bacon in the Oven

Jan 26, 2013 by CHOW Staff in Features

20

The Best Gluten-Free Gravy

Nov 21, 2012 by Sarah Perry in Features

6

I know you're not supposed to ________, but i do it any way.

Mar 11, 2013 by eLizard in General Topics

361

Is It OK to Complain About Tiny Portions?

Nov 16, 2010 by CHOW Staff in Features

40

Name change

May 10, 2013 by Lisa Davidson in Site Talk

5

Do You Always Have to Brown Meat Before Braising?

Mar 31, 2013 by Caitlin McGrath in Features

5

Browning before braising

Dec 20, 2012 by ChervilGeorge in Home Cooking

30

Cooking Taboos You Break All the Time

Mar 12, 2013 by CHOW Staff in Features

5

What's the Deal with Ceramic Knives?

Feb 21, 2013 by Sarah Perry in Features

11

How Do French Lentils Differ from Regular Ones?

Feb 16, 2013 by Caitlin McGrath in Features

3

The Boba Guys' Jasmine Milk Tea with Honey Boba

Feb 09, 2013 by Jbirdsall in Features

1

What Does Horse Meat Taste Like Anyway?

Jan 24, 2013 by Sarah Perry in Features

9

Who's tried horseburgers?

Jan 18, 2013 by knucklesandwich in General Topics

42

Sous-Vide Cooking in Plastic: Is It Safe?

Mar 08, 2012 by CHOW Staff in Features

23

How to Choose a Pepper Mill

Oct 29, 2012 by Sarah Perry in Features

3

New Hot Plates Save Energy, But Can You Cook on Them?

Nov 01, 2012 by Sarah Perry in Features

3

How to Make Schmaltz

Oct 23, 2012 by Caitlin McGrath in Features

3

Caserol left out for 24 hours, has turkey in it, is it ok?

Oct 13, 2012 by sethco13 in General Topics

73

Ludo Lefebvre Is Fed Up with Complicated Food

Oct 17, 2012 by Jbirdsall in Features

5

What Do You Eat When No One Is Looking?

May 24, 2012 by Sarah Perry in Features

5

The End of "Ethnic"

Jun 05, 2012 by Jbirdsall in Features

47

Are Manners Getting Worse?

Mar 06, 2012 by CHOW Staff in Features

47

How to Charm Your Sushi Chef

Apr 17, 2012 by CHOW Staff in Features

20