We can all use an easy yet impressive dinner-party dessert: Tasting Table's publisher, Anna Solomon makes a quick pie by melting 2 cups of chocolate chips with 1¼ cups...
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Tired of one-note, bland flavors in your bean dishes? Try this tip from New York City editor Tressa Eaton: Use the trinity of soy sauce, sherry and balsamic vinegar when cooking...
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Business development coordinator Natasha Idnani jazzes up her classic mac and cheese with a sprinkle of nutmeg. Just a pinch (freshly grated is always better) adds a little...
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Sick of buying scallions? Operations assistant Alicia Kim uses only the green part of the scallions, then puts the remaining white part of the scallions into a cup of cold water,...
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Senior food editor Raquel Pelzel dries fresh herbs in the microwave (in lieu of drying them in the oven) to retain the brightness of flavor. Place herb leaves flat on a paper...
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It can be hard to get a grip on ginger; with its knobby, bulbous shape, our knife skills go out the window! Operations assistant Sarah Kaufmann manages the root by slicing it with...
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