Aspen Food and Wine Classic

When a slightly hungover Ming Tsai fixed himself a melon mojito at his cooking seminar in Aspen, Chef Ming also revealed a tip that he'd discovered that weekend.

"One trick I learned from [Chef] Jasper White's prep cook is to use tongs to juice lemons and limes," he revealed, placing half a lemon close to the fulcrum of his stainless steel tongs. He used the tongs to get a better and more powerful grip on the citrus before squeezing.

This tip is a great way to juice without a citrus juicer or reamer, and makes even more use out of those multipurpose kitchen tongs. What's your foolproof method of getting the most juice from citrus?

Compared to its European counterparts, Grenache doesn't get much love in the American wine landscape, but at the Aspen Food & Wine Classic, wine expert Anthony Giglio lobbied to change that. Giglio hosted a seminar titled "The Great Grenache Smackdown!" that encouraged attendees to taste the difference between various Grenache wines from around the world. During the course of our education, I learned four key facts about the lesser-known Grenache grape. Find out what they are when you keep reading.

We're currently en route to the Aspen Food and Wine Classic, and we can't wait to see what the star-studded lineup of chefs has in store for us this year. In years past, we've learned everything from how to throw a party to how to cook a steak from some of our favorite celeb chefs. See some of our most memorable lessons below!

Create the Perfect Burger With Bobby Flay	Party Advice From Giada de Laurentiis	Perfect Boiled Eggs From Jacques Pepin
Make a Great Grilled Cheese With Laura Werlin	Cook Like an Italian With Mario Batali	Perfect Potsticker Tips From Ming Tsai
A Primer on Dried Chiles From Rick Bayless	Barbecue Like a Boss With Steven Raichlen	The Secret to Perfect Steaks From Tim Love