Chef Anne Burrell has competed in hundreds of cooking competitions. In this exclusive interview, she shares with us some of her secrets for competitive cooking.
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If you're tired of ordering takeout, it's time to start cooking orange chicken at home. Here are 13 mistakes to avoid, according to culinary experts.
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To celebrate the release of her book "Super-Italian," we had a chat with Giada De Laurentiis, who filled us in on apertivos, her favorite superfoods, and more.
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You can make a variety of different styles of eggs in the air fryer, but some work better than others. Here’s what to try, and what to avoid.
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Canned tuna is a pantry staple, but it can also be turned into a gourmet appetizer. We asked a chef for the best way to take it to the next level.
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Many factors go into choosing the perfect kitchen island, so we asked designers for some expert tips that will help you incorporate it into your kitchen.
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We interviewed Salt and Straw co-founder Tyler Malek to bring you the scoop on ice cream flavor creation, how the brand got started, and Malek's new cookbook.
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It’s possible to make onion rings that have restaurant-worthy flavor and texture using an air fryer. Here’s how.
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If your pot roast dinner turned out much tougher than expected, don't panic. We tapped an expert to recommend his three best ways for repurposing tough beef.
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Michael Symon is one of the food world's most prolific grillers. He's back with a new cookbook to teach you how to get comfy with your outdoor cooking tools.
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If you enjoy making pizza dough from scratch, you may be accustomed to setting it out on the counter to rise. But can you let pizza dough rise in the fridge?
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A vodka cranberry is the perfect drink to plan a snack spread around. From mixed nuts and olives to sliders, here are some expert-approved party snack pairings.
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Celebrity chef Alex Guarnaschelli has more than a few pointers when it comes to making pancakes. We interviewed Guarnaschelli to bring you her top pancake tips.
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From the classic to the more adventurous, these expert-approved snacking combinations will bring your dip-and-dippers game to a party-worthy level.
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Chef Erin Fouhey has worked under Gordon Ramsay at several of his restaurants, and we sat down with her to get the inside scoop on what it's like.
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Curious about the differences between omakase and kaiseki? We interviewed a few culinary experts to learn more about these Japanese culinary traditions.
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Cajun pasta is a reliable choice for all types of occasions. With these key expert-approved tips, you can transform this dish from ordinary to extraordinary.
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From grilled pineapple to cucumber salad, here are some expert-approved side dishes with flavors and textures that perfectly complement tuna steaks.
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Seeking inspiration for your holiday meals? We interviewed "Good Eats" host Alton Brown about his best holiday cooking tips -- from main dishes to drinks.
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Bourbon is a great addition to many sauces, especially when they're ladled over desserts. But with so many to choose from, experts advise which ones are best.
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Tasting Table sat down with Prue Leith to chat about her new cookbook, "Life's Too Short to Stuff a Mushroom," holiday baking tips, pantry staples, and more.
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With Thanksgiving right around the corner, a professional chef shares tips on different ways to cook that turkey, from roasting to grilling to frying.
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Ahead of his Nov. 10 BBQ brunch collab with Adam Perry Lang at Spago Beverly Hills, we spoke with Wolfgang Puck and got all sorts of tips, especially for steak.
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An old-world culinary tradition, pasta is a classic Italian dish. We interviewed "Chef’s Table: Noodles" chef Evan Funke for the facts on Roman pasta.
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Alex Guarnaschelli's "Italian American Forever" is on store shelves today. We talked with the Iron Chef about her favorite dishes, and tips to make them better.
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With a new book on the horizon and a partnership with S. Pellegrino, Stanley Tucci about the Italian dishes that Americans should eat more of.
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Love tinned fish? We interviewed TV host, fisherman, and chef Andrew Zimmern to bring you the facts about canned seafood products, from sardines to shellfish.
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