Tasting Table | Food, Restaurants, Reviews, Recipes, Cooking Tips (2024)

Ina Garten Adds Pecorino Cheese To Scrambled Eggs For An Italian Twist

If you want to give this dish an Italian twist, it's time to borrow from Ina Garten's playbook and add a little pecorino cheese to your scrambled eggs.

The Only Way To Successfully Season A Cast Iron Skillet With Olive Oil

If you need to season or re-season your cast iron skillet with some EVOO, here's what you need to do (and what you need to be cautious about).

Pine Needle Tea Is The Refreshing Drink You Can Make Without Going To The Store

If you're yearning for a hot cup of tea but don't want to brave the crowds at the market, look no further than the pine needles in your backyard.

Cook /Molly Harris

The Flavorful Sourdough Topping That Will Upgrade Your Creamy Soups

Sourdough bread and creamy soup is a combo that's hard to beat, but take things up a notch by creating this sourdough topping instead.

The Telltale Sign That Grocery Store Meat Is Not Being Stored Safely

There is a telltale sign that packaged meat might not be in prime condition for bringing home from the grocery store, and here's what it is.

Cook /Carmen Varner

16 Creative Ways To Use Brussels Sprouts

If you find yourself struggling to come up with new ways to implement Brussels sprouts into your cooking, try these creative options for your next meal.

Cook /Brandon Rich

The Budget Steak Cut Guy Fieri Recommends - Exclusive

Tasting Table sat down for an exclusive interview with Guy Fieri, wanting to know what the Mayor of Flavortown considers as a choice budget cut of steak.

The Amount Of Shots You'd Need To Drink To Equal A Single Glass Of Wine

Not all alcohol is created equal. How many shots would you have to imbibe in order to equal the amount of booze in a glass of wine?

Cook /Stephanie Maida

To Avoid Burning Skillet Brownies, Cook Them Over Indirect Heat

Cooking your brownies in a skillet gives this dessert new flavor dimensions, but there's a trick to baking them without burning them on the grill.

Cook /Sara Klimek

16 Creative Ways To Use Leftover Pancake Batter

Pancakes are arguably the king of breakfast foods, but there's a whole lot more you can do with your leftover batter than make more pancakes. Try these ideas!

Cook /Wendy Leigh

Is Velveeta Real Cheese? Here's What It's Actually Made Of

Velveeta is beloved for its melty, gooey, cheesy goodness, but does this classic product actually qualify as real cheese? Here's what it's made of.

Cook /Luna Regina

Never Throw Away Your Beef Brisket Fat. Here's What To Do Instead

There's a lot you can do with a delicious beef brisket, but arguably the best part is what you can do with your brisket fat trimmings. Don't throw them away!

Cook /Stephanie Maida

How To Properly Store Coconut Flakes In Your Pantry

If you want to make sure you get the best-tasting coconut custard pie every time you use your coconut flakes, the secret is in how you store them.

Cook /Michelle Welsch

Rice Paper And Fruit Make A Refreshing 2-Ingredient Snack

Wrapping your favorite fruits in sheets of rice paper can not only make for an aesthetically pleasing treat but also a delicious dish to bite into.

14 Store-Bought Bagel Brands, Ranked Worst To Best

Grocery store-bought bagels can't compete with fresh-baked bagels, but they sure are convenient. Here's our ranking of 14 packaged bagel brands.

The One Dessert Jordi Roca Is Most Proud Of - Exclusive

Jordi Roca's approach is influenced by molecular gastronomy, using scientific techniques to coax new flavors and textures out of familiar ingredients.

The Mistake You're Making When Pressing Smash Burgers

When you are making the ultimate smash burger, one of the biggest mistakes home cooks make involves the smashing technique.

Cook /Austin Havens-Bowen

The 2-Step Method Ina Garten Uses To Peel Hard-Boiled Eggs

Some tricks don't always work for peeling hard-boiled eggs. Luckily, if you need a new technique to remove the shell from the eggs, you can turn to Ina Garten.

Cook /Michelle Welsch

The Key To Cooking Angel Hair Pasta To Delicate Perfection

You'll need focused attention to ensure your next batch of angel hair pasta remains enjoyably toothy and does not turn into a pot of mushy, limp spoonfuls.

The Pros And Cons Of Splurging On A Professional Bartender For Your Event, According To A Wedding Caterer

Hopefully, this list of some pros and cons on splurging on a professional bartender can help make your event planning to-do list that much clearer.

Cook /Michelle Welsch

Butter Dip Biscuits Are The Fluffy Creation That's Swimming In Flavor

While fluffy, Southern biscuit recipes incorporate butter directly into a shaggy dough, spongy buttery dip biscuits take a different approach.

Mix Hot Chocolate Powder Into Your Batter For Elevated Pancakes

If you really want to create a pancake that will have kids and adults coming back for more, reach for your hot chocolate powder and add it to the batter.

Drink /Courtney Brandt

The Reason You Shouldn't Drink A Layered co*cktail Through A Straw

After being served a layered co*cktail, you're probably excited to stick your straw in and take a drink immediately. But here's why you shouldn't do that!

Cook /Nicole Adams

11 Absolute Best Keurig Coffee Machines, According To Online Reviews

Keurig offers an impressive line-up of different coffee machines. We selected the best, based on online reviews, and compared their functionality and features.

Cook /Stephanie Maida

Swap Bacon With Beef Jerky For Protein-Packed Brussels Sprouts Without The Grease

Bacon and Brussels sprouts are a winning duo, but sometimes greasy bacon just isn't appealing. For a leaner and chewier take on the dish, substitute beef jerky.

The Muddling Technique For State-Fair Worthy Lemonade

There's nothing like a cool glass of lemonade, but powdered mixes are a killjoy. This lemon muddling technique gives you the freshest, best-tasting lemonade.

Cook /Claire Redden

When Scrambling Tofu, Look No Further Than Your Wire Masher

Next time you're scrambling up some tofu, look no further than your wire masher to achieve the fluffiest, scrambled egg-like texture effortlessly.

The History Of Japanese-Style Milk Bread

Japanese milk bread is all the rage these days, but the delicacy took a strange path to get here and its history is not as straightforward as you might think.

Cook /Nikki Munoz

Deep Fry Your Cauliflower For Crispy, Flavorful Bites

While it can certainly make foods a bit less healthy, deep-frying them often improves the taste and texture enough to be more than worth the trade off.