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5 Quinoa Recipes Your Guests Will Fall In Love With

Quinoa can be a confusing ingredient to work with for the inexperienced. This grain isn't as tricky as it seems and these recipes are sure to please.
By Brandon Rich Read More
The Best Food Pairings For Garlic Bread Other Than Classic Spaghetti

Buttery garlic bread is the perfect accompaniment for a multitude of dishes. Think beyond spaghetti and trying pairing it with these unconventional dishes.
By Catie Duckworth Read More
12 Best Cuts Of Beef To Use When Making Tacos

Looking for the perfect steak for taco night? Read on because we asked a few chefs to share their 12 best cuts of beef to use when making tacos.
By Jennifer Richmond Read More
Baking Powder Is The Secret Ingredient For A Fluffier Falafel

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.
By Catherine Nyorani Read More
The Baking Sheet Tip For Keeping Fried Foods Extra Crispy

For fried foods, you want crunchy, not soggy. Read to see what kitchen tool is they key to always extra-crispy delights, be it chicken thighs or falafels.
By Javaria Akbar Read More
The Best Type Of Beer To Use For Braising Short Ribs, According To A Chef

Cooking with beer elevates the taste of beef, but with so many options, it's hard to figure out which to choose. We spoke to a chef to get you the answer.
By Elizabeth Okosun Read More
What Happens If You Over-Smoke Beef Ribs And How To Prevent It

With precise pitmaster skills and the help of our tips for cooking beef ribs, you can prevent oversmoking completely by watching out for these smoke signals.
By Luna Regina Read More
When To Cook With Flanken Vs. English Cut Short Ribs

English and flanken cut short ribs are similar, but they each require their own cooking methods.
By Nikita Ephanov Read More
17 Best Organic Wines For Earth Day

Earth Day is coming up, and if you want to drink your sustainability values, there's no better way than with these bottles of Earth-friendly, organic vinos
By Hayley Hamilton Cogill Read More
11 Mistakes To Avoid When Cooking Short Ribs, According To A Trained Chef

If you love to cook up a storm with short ribs but something always goes awry, you might be committing some common mistakes. Here's what to look out for.
By Fred Decker Read More
What Exactly Is Silver Skin And Should You Remove It?

Silver skin is thin and unnoticeable when raw but becomes chewy when cooked. It's tough enough to ruin the meat when cooked. Here's what you should do with it.
By Kalea Martin Read More
Here's How To Prevent Chewy Braised Beef

When cooked right, braised beef is tender, juicy, and delicious. The exact same beef, however, can turn out dry and chewy if you're not paying attention.
By Kalea Martin Read More
The Absolute Best Uses For Your Mandoline Slicer

Mandoline slicers range from basic to full-sized gadgets equipped with a wide variety of blades. We explain some of the best ways to use this multi-use tool.
By Ellanor Aquitaine Read More
The Ingredient You Should Be Using For Better Garlic Bread

Crunchy or chewy, extra buttery or just barely coated, pressed vs powdered garlic, it's all on the table when creating the ultimate garlic bread recipe.
By Wendy Leigh Read More
Here's How The Grades Of Crab Meat Are Determined

Like any fish or shellfish, there are prized pieces of crab that tend to have superior flavor and texture, making them more desirable and more expensive.
By Erica Martinez Read More
Recipe: Laotian-Poached Black Bass (Pouhn-Pa)

In this classic Laotian dish, bass is poached in homemade stock before being mixed with smashed charred veg.
By Tasting Table Staff Read More
Why Tacos Taste Better At A Restaurant Than At Home

Nothing beats the tacos at your favorite spot. There's just something different about the tacos you get at a restaurant from the ones you make at home.
By Reece Armstrong Read More
Why Boneless Short Ribs Are Such A Good Choice For Beginner Cooks

You may feel intimidated by boneless short ribs but it's an excellent choice for those who are at a beginner level. Here's why.
By Talin Vartanian Read More
How To Cook With Cardamom

Cardamom, the queen of the spice cabinet, greatly improves the flavor of dishes from India to Sweden—just make sure not to use too much.
By Rebecca Firkser Read More
Why You Should Try Adding Seltzer Water To Your Scrambled Eggs

Scrambled eggs are one of the simplest but most delicious ways to make eggs. Here is why you should add some seltzer water the next time you make them.
By Talin Vartanian Read More
Here's How Sriracha Got Its Name

You may know that you love siracha on just about every meal, but do you know the origins of this incredible condiment, and how it got its name?
By Michelle Welsch Read More
Pasta E Lenticchie (Pasta With Lentils) Recipe

Pasta e lenticchie (lentils), like pasta e ceci (chickpeas) and pasta e fagioli (beans), is a staple of Neapolitan cuisine. Get the recipe on Tasting Table.
By Tasting Table Staff Read More
14 Creative Ways To Use Cinnamon Sticks

Looking for creative ways to enhance your culinary confections? The warm, spicy notes of cinnamon sticks are easily adaptable in drinks, meals, and desserts.
By Carmen Varner Read More
Black Manhattan: The Bittersweet Take On A Classic Cocktail

A descendant of the iconic Manhattan, the Black Manhattan puts a spin on the classic cocktail, altering a few ingredients and featuring a unique cherry garnish.
By Wendy Leigh Read More
Pomegranate-Glazed Salmon Recipe

This wholly unique salmon recipe glazes the fish in a pomegranate marinade and tops it with a pomegranate seed and walnut salsa for layers of fruit flavor.
By Jennine Rye Read More
Hot Honey And Pomegranate-Glazed Salmon Recipe

This Middle Eastern-inspired take on salmon glazes the fish with pomegranate molasses then roasts it with cumin-spiced chickpeas.
By Michelle McGlinn Read More
The Decorative Difference Between French And American Chocolate Bark

When it comes to chocolate, the Americans and the French diverge. This holds true for chocolate bark, which each country handles in a different way.
By Addison Paul Read More
11 Garlic-Based Sauces You Should Know

Garlic is a go-to cooking ingredient for good reason, and these delicious sauces are proof as to why it works so well. You'll want them in your rotation.
By Sophia Beams Read More
The Best Way To Reheat Crispy Fried Mushrooms

Few fried foods compare to the irresistible crunch of freshly fried mushrooms. But what do you do when you have leftovers that have lost their crispiness?
By Molly Harris Read More
How To Cook With Paprika

That red stuff on top of deviled eggs is paprika, and it can do way more than just garnish picnic foods. Here's everything you need to know.
By Rebecca Firkser Read More