What Is Liquid Death? The Canned Water Trend, Explained
The canned water Liquid Death stands out because of its trendy, edgy marketing, and has quickly grown a massive social media following.
Tasting Table Editorial Policies
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Amanda Bretz
-
-
You Should Never Crack Eggs Into A Cold Pan
Just as you would never put food into an oven that wasn't preheated, you shouldn't crack an egg into a pan that hasn't been properly warmed up first. -
What Exactly Is Traditional Flatbread And Where Did It Originate?
Traditional flatbreads have been around for a very long time; here's everything you need to know about flatbread, including what it is and where it came from. -
The Simple Way To Cut Satisfying Circle Bread For Tea Sandwiches
Elevate your next party with tea sandwiches, but skip the fuss of cutting and shaping bread by using a common kitchen item recommended by chef Jacques Pépin. -
What Is Bran And How Is It Different From Other Flour?
Bran is often used in baking since it can add texture, flavor, and nutrition. It's also a highly versatile ingredient and can be used in almost any recipe. -
The Sign Your Fermented Hot Sauce Is Safe To Eat
When your fermented hot sauce is safe to consume the brine will have this specific smell and this type of appearance. -
What Happens To Home-Canned Foods As They Age
Just because it's safe to eat canned food after a year, it doesn't mean that you'll always want to. Here's what you need to know. -
The Eventful History Of Anchor Hocking Glass Cookware
In America, glass cookware has historically been made by a couple of popular manufacturers that have lasted the test of time, like Anchor Hocking. -
What Happens If You Brew Espresso Beans In A Drip Coffee Maker?
Even though we're used to brewing espresso so that it's strong enough to drink in shots, the beans don't have to be prepared this way. -
What Are Early Girl Tomatoes And How Did They Get Their Name?
If you've ever come by Early Girl tomatoes, you may wonder how they got their name. Here's how this variety came to be, what they are like, and how to use them. -
The Extra Step To Make A Grill Press More Efficient
Before you purchase a grill press or pull yours out of the cabinet, make sure you're using it in the most efficient way. -
For The Best Casserole Texture, Pick Fresh Veggies Over Frozen
Using frozen vegetables for your casserole can cut down on a recipe's prep time, but they're not always the best choice for every dish. -
What Is Honey Powder And How Do You Use It?
Honey can be a bit messy in its liquid form, but there is an alternative. Dried honey or honey powder is growing in popularity and for good reason. -
The Difference Between Swedish Meatballs And Italian
Swedish and Italian meatballs each have their own place in the culinary world, coming from two cultures. Here's what makes them unique from each other. -
Why Overcooking The Noodles Will Help You Avoid Dry Mac & Cheese
One major mishap with mac and cheese is the dish ending up as a dry result. Here's why overcooking the noodles can actually help you avoid this mistake. -
The 2 Types Of Beans You Should Always Have Handy For Mexican Dishes
From filling tacos to serving mashed as a side, beans are a staple in numerous Mexican dishes. Here are two varieties you should always have on hand. -
Is There A Difference Between Convection Ovens And Toaster Ovens?
They are both great for cooking food but their approach — to heating — is quite different. -
Why You Should Pair Whole Wheat Pasta With Bold Ingredients
Many can appreciate the stronger flavor of whole wheat pasta, but it's best to combine it with bolder ingredients that create the perfect flavor combination. -
What Is Einkorn And How Do You Eat It?
Einkorn is an ancient grain that is easier to digest and full of nutrients. Here's what you need to know about the grain and how to use it. -
What Is Spelt Flour And Can You Easily Replace All-Purpose Flour With It?
Although it's a grain that's readily available and has been used for centuries, there are a few things to keep in mind when baking with spelt flour. -
The Oil-Infusion Tip To Make Use Of Your Kitchen Scraps
If you're looking for a way to add some flavor to your cooking without adding a lot of steps, then you should consider making your own oil infusions at home. -
Purslane Is The Nutritious Weed You Should Be Eating More Of
Purslane is a nutritious weed that may be growing in a park near you, or even in your yard, that you should be eating. Here's why. -
Cook Your Dry Beans In Broth For Deeper Flavor
No matter how you plan to cook dried beans, you can help them turn out more flavorful by cooking them in your choice of broth. -
Can You Freeze Bread Dough After It's Already Risen?
The good news is you can put bread dough in the freezer to make later, but there are some things you need to know before you do that. -
The Nutty-Tasting Flour Ideal For Gluten-Free Recipes
If you're looking for a gluten-free flour that can add depth, rich texture, and a nutty, earthy flavor to your dishes, there's a different flour you should try. -
The Shop Where Giada De Laurentiis Goes For The Best Chocolate In Italy
In a country that's known for creating decadent, delicious chocolate confections, where would one go to experience the best chocolate that Italy has to offer? -
The Cookware That Produces Perfect Slow-Steamed Meals
Perfect for rice, beans, couscous, and other dishes, people around the world have been slow-steaming their meals inside tagines for centuries.
