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Ham-mer Time

A lighter ham for Easter »

Brine of the Times

Three inspired spring pickle recipes »

The Investment Piece

A little bit of bottarga goes a very long way »
Easter Ham with Muscadet and Herby Creme Fraiche

Did you know that ham is actually an acronym for "Heavenly Angel's Meat"? Actually, it isn't. But maybe it should be. Because ham is deliciously, infinitely adaptable. Country... Read More »

Spring pickle recipes with asparagus, rainbow carrots and fennel from the Tasting Table Test Kitchen

Nice stalks, asparagus. Carrots, you send us over the rainbow. And boy, are we frond of you, fennel. Some of our favorite spring produce is finally (!) hitting the market in... Read More »

Cooking with Bottarga, Italian dried, cured mullet roe

"Dried mullet egg sac" doesn't have a great ring to it. So those ingenious Italians gave it a nicer name that's great to say (bottarga! bottarga!) and even greater to grate all... Read More »

Cinnamon Sugar Matzo Brei, a Vegetarian Passover dish, from Eli Sussman of Mile End in New York City

Next Monday marks the beginning of the Passover holiday and with it the return of the riddle Jews everywhere have grappled with since time immemorial: What to do with all that... Read More »

It took eight men to lift the massive iron grill off a trailer and carry it into El Machito, the San Antonio restaurant that Johnny Hernandez plans to open in two weeks. Metal... Read More »

Grilled Cheese Academy

Think you've got the best grilled cheese in the business? Prove it for a chance at $10,000! Get out your griddle and show your sandwich is the melty-est, cheesiest and most... Read More »

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