If you've never heard of salting your plums, don't turn your nose up at it quite yet -- if you like a salt rim with your margarita, you'll like this, too.
Poaching is perhaps one of the trickier methods to master when cooking eggs, but that doesn't mean it's not possible. Here's why you need fresh eggs for it.
If you are new to mastering crepes, one reliable way to ensure your crepes are thin and fluffy is by including an untraditional yet helpful ingredient.
A weeknight stir fry is a great fast dinner but can be a bit boring without a flavorful sauce. Enter dry sherry in your stir-fry. You'll be pleasantly suprised.
That little bit of water on a pot lid can turn cooked dough into a soggy mess or a crunchy dessert into mush. Luckily, there is an easy kitchen towel trick.
The sweet, juicy fruit turns into something extra delicious when soaked in a boozy bath of brandy, a fruit-based liquor that complements other add-ins.
Michael Symon wants you to focus the whole meal, not just a collection of plates. He told Tasting Table how he gathered the recipes contained in his new book.
Forget meats and cheeses, load up your charcuterie board with unwrapped candies and treats this Halloween. We've got some fun ideas for what to include.
Mignonette should enhance the flavor of a raw oyster, rather than detract from it, which means that a balanced recipe and cutting shallots correctly is vital.
Ají verde is a popular Peruvian green sauce that perfectly compliments roast chicken and numerous other dishes. Let's explore what it is and how to make it.
The secret to elevating the inside of these legume fritters into the perfectly light and airy core is an unassuming kitchen pantry staple - baking powder.
Elevate your tomato toast with a secret ingredient: smoked salt. Discover how this flavorful seasoning enhances your dishes, beyond even a decadent bruschetta.
While you do not need to apply all of these tips we have for you, you should get plenty of inspiration to take your homemade mashed potatoes to the next level.