Many drinks on traditional bar menus call for simple syrup, but to mix it up, swap in some agave nectar. You might even have it in your pantry already!
This melt-in-the-mouth Indian dessert is also eaten for breakfast — it's a super-sweet treat that uses the world's most expensive spice for color and flavor.
Is your fridge crammed with bottles, and you're tired of them rolling around and taking up precious shelf space? Look no further than the humble binder clip.
From grilled cheeses to subs, roasted broccoli rabe will change up your sandwich game forever, offering an exciting new taste along with health benefits.
Believe it or not, delicious al pastor doesn't require spit-roasting. You can make it in your slow cooker - but you'll still need those pineapple chunks!
The Kraft NotMac&Cheese, the first-ever plant-based macaroni and cheese from the company, is a result of a collaboration between the company and NotCo.
You can bring your creamy mushroom chicken dinner to the next level by adding a splash of Champagne. Here's when you should add it and what it does to the dish.
Smirnoff's latest holiday vodka is here. But how does their new Red, White & Merry vodka stack up to the competition. We review Smirnoff's latest creation.
Home cooks are transforming classic scrambled eggs into an aesthetic culinary display, drawing inspiration from Japan and Korea's tornado-shaped scrambled eggs.
If you're tired of having your boiling water spill, there's a simple solution: Brush olive oil around the rim of the pot to prevent it from boiling over.
Anytime you're visiting a new city, you'll want to head to the best tried and true institutions when it comes to dining, and the same goes for dessert!
Making a quick broth out of fish and prawn remains helps to infuse seafood risotto with a delicate, fresh taste that can't be derived from pieces of shellfish.
Part of the joy of growing up is having a bunch of weird foodstuffs that are destined to be removed from circulation. Here are the foods from the 80s we miss.
Starbucks has long been known for creating a comfortable Third Place outside of work and home. But its recent remodels have left customers feeling less welcome.
For a cocktail to be ignited, it needs an over-proof spirit to get the alcohol content high enough to be flammable. But, what if you prefer a mocktail?
Tasting Table recently caught up with Texas-based Cranky Granny, and we learned the ins-and-outs of making world class sweet roles. Here's why patience is key.