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TT Culinary Institute: The Perfect Steak

Tips, techniques and gear for mastering... »

Curate Your Table, Buvette-Style

Jody Williams shows us how to entertain with... »

In the Kitchen With: Mike Friedman

The chef at Washington, D.C.'s Red Hen shares... »
TT Culinary Institute: Master the Perfect Steak

Instead of running out to your local steakhouse, consider basking in the glory of serious meat cookery at home. The joys of searing a perfect steak--then sitting down with friends... Read More »

Chef Jody Williams cleaning her decorative finds at NYC's Buvette

Got a rickety goat cart lying around? If so, Jody Williams wants to talk to you. "I'm four years into my search for that cart," Williams says, elbows resting on a grooved old... Read More »

Mike Friedman, chef at Red Hen in Washington, D.C., crushing potatoes

For Mike Friedman, cooking was neither a birthright nor an early passion. "I can't give you that story of sitting on my grandmother's knee learning to make kreplach. And it's not... Read More »

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 »

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