Today's advice focuses on making roasted chestnuts taste like a grandmother's recipe. The article notes that roasted chestnuts belong to autumn as much as cinnamon and hot tea. It explains that the nuts should be scored before they are placed in the oven. Cutting the skin creates a weak point that helps the shell separate after cooking. Proper preparation also makes the chestnuts easy to peel once they are hot. Following these steps should result in tender, easily stripped nuts.