There's more to peanuts than peanut-butter and jelly sandwiches. In our exclusive chat with chef Marcus Samuelsson, he reveals some tasty peanutty pleasures.
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No, we haven't muddled the spelling of lettuce ... Celtuce is the mystery ingredient that chef EJ Largasse rates. Is it lettuce? Is it celery? Find out here.
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David Chang has many ways to use up what's left from Thanksgiving. He spoke to Tasting Table about his family recipes that utilize everything from dinner.
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While discussing her new cookbook, Ree Drummond told us about the dishes that she thinks would make good additions to your Thanksgiving table.
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What can you put on your salad when you need a topping in a pinch? Kristen Kish told Tasting Table what you can keep in your pantry any time you need it.
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Ree Drummond told us some of her favorite store-bought items she uses to save time in the kitchen, but she also shared when you should never go with a shortcut.
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Jacques Torres knows oven mitts aren't always an option when doing detailed work with hot food, and he told us his simple tip for avoiding mild burns.
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Some might assume a trained chef would always opt for fresh ingredients in the kitchen, but Jacques Pépin makes the case that it's not always the best option.
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"Top Chef" host Kristen Kish told us about filming Season 21 in Milwaukee and shared the must-visit restaurant she enjoyed during her time in the city.
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In an exclusive interview, Ree Drummond told us all about her new cookbook, the changes to her home cooking life, and what she sees next for her career.
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Kristen Kish teased what fans can expect from her first season of hosting "Top Chef," shared the dishes she enjoys around the holiday season, and more.
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Cooking Korean food might seem intimidating, but the CrunchBros are here to help. We spoke with Jeff and Jordan about the ingredients you need to get started.
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If anyone can offer advice to a man who does 2,222 push-ups a day and has arms that measure 24 inches around, it's Gordon Ramsay.
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Philippe Chow is a guiding light of Beijing-style Chinese food in NYC. Tasting Table spoke with the chef to get his secrets on making his famous chicken satay.
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Turkish cuisine is rich and has myriad delicacies to explore, so we solicited some expert advice on the dishes you absolutely need to sample for yourself.
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Kevin O'Leary has noticed something about American food that makes it different from most other cuisines around the world, and not in a good way.
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Preparing perfect pizza dough is essential to making great pizza, and Jacques Torres says it also takes patience - he's a fan of letting it ferment slowly.
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Jeremy Scheck told us about pomegranate molasses and why he believes it's the perfect ingredient to incorporate into a variety of recipes.
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There's a lot that goes into setting a table. We've got some expert advice on making your table setting shine, from floral decor to mood lighting and much more.
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Curious about what happened to the charcuterie company Boarderie after Shark Tank? We caught up with co-founder Rachel Solomon to find out.
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It's a good idea to know how to ripen avocados yourself so that you have more control over the situation and can enjoy those precious avocados.
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Jeremy Scheck's recipes often include wine for flavor, but he shared his favorite ingredient substitutes for anyone who'd rather cook alcohol-free versions.
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In an exclusive interview with Tasting Table, the Chief Operating Officer of Brant Lake Wagyu talked about a few facts and myths surrounding Wagyu.
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Apple tarte tatin is the kind of dessert that intimidates even the most experienced home bakers, but we've consulted an expert to help with this stunning treat.
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While 'ScheckEats-Cooking Smarter' has an entire section about chicken, Jeremy Scheck's primary guidance is to break the cooking process down into steps.
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Duff Goldman explained his trick for adding one liqueur into baked goods as an all-purpose flavor enhancer and why he believes it works.
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Caramelizing onions may not be the easiest part of making a meal, but influencer and author Jeremy Scheck shared some tips on how to get the best results.
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