Every Day We Write the Book

Introducing Tasting Table's Kitchen Bookshelf

Much as we believe in the power of digital media here at Tasting Table, we are also unyielding fans of printed books. So, to celebrate the printed word, we’ve built Tasting...

Cheese Whiz

A wild new blue cheese powder

One of the country's best cheeses is letting its hair down. Normally relegated to expensive cheese plates and elegant cocktail spreads, the renowned blue cheese produced at...

Haute Oats

Oatmeal goes savory

We're used to starting our day with bowls of oatmeal topped with raisins and maple syrup. But this wildly adaptable grain has made a leap to the savory side of the kitchen. We...

Secret Weapon: Anchovies

Seattle chef Ethan Stowell uses them in everything

When we asked Seattle chef Ethan Stowell to pick the ingredient that he relies on most in his cooking, he didn’t hesitate. “That’s easy, because I named a...

Smoke Show

Put this chocolate in your pipe and smoke it

Autumn Martin is addicted to smoking. No, we're not talking cigarettes; the pastry chef and owner of Hot Cakes in Seattle can’t stop smoking chocolate chips ($15 for 8...