Choose chestnuts that are firm, shiny, and free of cracks or holes
Rinse them under cool water
Score each chestnut by cutting an X on the flat side
Roast, boil, steam, or microwave them until the shells loosen
Let them cool slightly so they are easier to handle
Peel off the shell and the inner skin while still warm
Eat them plain, or add them to stuffing, soups, desserts, or salads
Discard any chestnuts that smell bad, feel moldy, or do not open after cooking