Menu design choices may seem inconsequential or purely aesthetic, but restaurants use elements like font and color intentionally to influence perusing diners.

Originally hailing from Montana, loose meat sandwiches, which are also called tavern sandwiches, are traditional in the Midwest and a famous Maid-Rite staple.

If you want to achieve a salty-sweet juxtaposition and incorporate just a touch of sugar into your sandwich, give your bacon strips a candy upgrade.

Bourbon and apple cider is a classic combination. We interviewed several bartenders from whiskey and bourbon bars to learn about their favorites.

If you love Irish coffee, the Rosevale Cocktail Room in New York City has a cocktail for you. Here's our review of its Irish coffee experience.

If you're in the mood to experience an outrageous level of spice, this dish deserves a top spot on your must-try list - that's provided you can handle it.

Dubbed a direct challenge to the Starbucks empire, opening day for the new chain restaurant has finally arrived and folks are excited to get their drink on!

The combination of pickles and whiskey doesn't need to stay confined to a shot glass. Here's how to spice up your pickle brine with a splash of whiskey.

In a move that will definitely be noticed by fast food fans and burger aficionados alike, the chain is upping its standards to meet demands.

It's hard to mess with perfection; yet, opting for cayenne instead of black pepper isn't tampering. It's more of an enhancement to cheddar biscuits.

Mexican and Japanese culinary tradition may not strike you as a match made in heaven — but this new omakase restaurant could change your mind.

Marry-me chicken is so delicious it's said to inspire proposals - though there's one salty and crispy addition that can really kick it up a notch.

At the intersection of fromage fanaticism and holiday cheer, Whole Foods is offering discounts on some of the finest cheeses it carries this holiday season.

The two-pan method is a game-changer. This culinary technique ensures a mouthwatering sear on the outside while preserving the juiciness and tenderness within.

As an impressive mixologist, Chef Kardea Brown understands flavors. We interviewed her at Honeyland Festival to learn about her new favorite cocktail.

Salmon is a blank canvas that goes well with a broad range of flavors and sauces. A liberal pour of green goddess dressing may be your next favorite topper.

From rustic sides to accompany steaks and chops to fancy recipes worthy of fine dining, these French dishes are a must-try for potato lovers.

If you love the taste of caramel but are looking for a different spin on the classic dessert ingredient, try drizzling cajeta over your next sweets.

If you want to upgrade the store-bought salsa, we suggest mixing in fresh minced cilantro and squeezing lime juice directly into the salsa.

Hummus already has a bit of umami from the tahini involved, but adding caramelized onions will enhance this quality to give your spread a deeply savory taste.

Cognac can add a lot to a dish. Luckily, there are some great non-alcoholic substitutes for those who want the tangy, fruity flavor of cognac without the booze.

Sweet and aromatic, roasted garlic is amazing. To make the perfect roasted garlic, we have a list of the best tips from temperatures to cooking time.

If you're tired of your gingerbread houses falling apart, then it's time to switch to using melted sugar for sturdier gingerbread houses that stand all season

Bread, potatoes, fruits, and vegetables are some standard choices for what to dip in cheese fondue. But if you're looking to up your game, look to the bottle.

Christine Tobin, food stylist for Max's "Julia," spoke to Tasting Table about the reasons that she prefers to stick to the real thing when filming food scenes.

If you have run out of milk but could really use some in your coffee or oatmeal, check your pantry for canned evaporated milk that you can dilute in a pinch.

Despite being roughly 80% water, mushrooms still deliver a rich quality to food. When they're completely dried, the flavor becomes more potent.