The Chef-Approved Method To Ensure A Successful Stir Fry
We spoke with Jon Kung, author of 'Kung Food,' and Kung emphasized the importance of always starting with a properly prepared wok when you're ready to stir fry.
Read MoreWe spoke with Jon Kung, author of 'Kung Food,' and Kung emphasized the importance of always starting with a properly prepared wok when you're ready to stir fry.
Read MoreNatalie Sideserf told us about her favorite cake-making techniques, the ingredients and tools she can't live without, and tips for making hyper-realistic cakes.
Read MoreAfter taste-testing the new Salt & Straw ice cream varieties based on nostalgic cereals, we liked them all, but our favorite features a classic flavor combo.
Read MoreMany would say bourbon and chocolate are made for each other. But with so many brands, knowing which pairs work can be difficult. Thankfully, we did the work.
Read MoreDark chocolate is more bitter and less sugary than the milk and white varieties, so, according to an expert, pairing it with a sweeter dessert wine is best!
Read MoreIf you're looking for a better alternative, to cooking fish, chef Michael White is sharing one of his go-to techniques for making the dish.
Read MorePairing wine and food seems simple, but the sommelier-level wine terms can get a tad confusing. So, what exactly is a wine's weight and how does it factor in?
Read MoreCanned chicken is a versatile and shelf-stable protein to keep in your pantry. We reviewed many different brands and decided which one came out on top.
Read MoreWith Japanese whiskey more popular than ever, counterfeits have emerged. So, how do you tell the real from the fake? We interviewed two experts.
Read MoreThere is quite a variety of Oui yogurt flavors on most grocery store shelves, so to help you select the best, I've tried as many as I could get my hands on.
Read MoreThere's one type of cuisine Andrew Zimmern yet to explore fully. As strange as it might sound, the foodie is a fish out of water when it comes to fast food.
Read MoreThere are two restaurants that are known for and specialize in hot chicken sandwiches: Dave's Hot Chicken and Hattie B's. We put them head-to-head.
Read MoreNick Tahou Hots' third-generation owner Alex Tahou tells us all about the home of the original garbage plate, aka Rochester's most iconic meal.
Read MoreA wok is really the best tool for stir-frying, but not everyone owns one. Luckily, chef Jon Kung recommends a good substitute pan with similar properties.
Read MoreTuscan wines are some of the most popular in the world, particularly the U.S. An expert oenologist gave us the low-down on some the most underrated bottles.
Read MoreFrom Tibetan momos to Japanese gyozas, New York has it all. Tasting Table's own Sara Kay shares her findings on the best dumplings in the city.
Read MoreFrozen dumplings are tasty, filling, and convenient. Check out our recommendations for the brands you should stock up on for when the craving strikes.
Read MoreAt Jon & Vinny's, an Italian restaurant in Los Angeles that serves pizza all day, Jon Shook and Vinny Dotolo believe pizza is a great way to start the day.
Read MoreIn an exclusive interview, Food Network chef Priyanka Naik told us the easiest ways to reduce food waste and why she feels so passionately about it.
Read MoreWhile tracing the journey of innovation that led to the creation of many foods, Carl Hall comes to the conclusion that 'necessity is the mother of invention.'
Read MoreBobby Flay opened his foray into French cuisine, Brasserie B in Las Vegas, as an ode to the food of Paris. And Julia Child's influence can be seen on the menu.
Read MoreStarbucks has released its 2024 spring menu, and Tasting Table was one of the first to try it. Read our review of the new lavender-based beverages.
Read MoreRadhi Devlukia's cookbook, 'Joyfull: Cook Effortlessly, Eat Freely, Live Radiantly,' features a lifetime of advice on plant-based cooking.
Read MoreTasting Table consulted with expert Sherry E. Cardoso, who explained why filet mignon, despite being a luxurious cut, is not the best choice for burger meat.
Read MoreWhether hosting a soirée or seeking to refine your cocktail repertoire, Geoffrey Zakarian identified four classic libations that can serve as cornerstones.
Read MoreWhile most of us love chocolate, not everyone has the dedication to become a professional chocolatier. So, what exactly does working in this career entail?
Read MoreWhether you're at a new cocktail bar or returning to your usual spot your bartender may be seeing some red flags. Well, these experts gave us the lo-down.
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