Does Microwaving Food Impact Its Nutritional Value?
Sometimes, microwaves seem too good to be true — food cooked in just minutes? Is there a catch? Here's how microwaves impact your food's nutrition.
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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 Cara O'Bleness
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The Elegant Way Ina Garten Arranges Shrimp Scampi
Ina Garten's baked shrimp scampi recipe is easy to prepare but looks like you put in tons of effort, thanks to its beautiful presentation. -
The Absolute Best Type Of Potatoes For Pommes Anna
Even though there are only three ingredients required to make pommes Anna, quality matters, including the type of potato you use. Here's what you need to know. -
Alton Brown's Tool-Free Method For Peeling Garlic
Chef and television personality Alton Brown has perhaps the quickest hack up his sleeve for peeled garlic in seconds — no extra kitchen tools required. -
Gordon Ramsay's New Vegas Restaurant Is Opening Soon
Gordon Ramsay's restaurants can be found across the globe, but he is currently gearing up to open his newest venture, Ramsay's Kitchen, on the Las Vegas Strip. -
What To Look For When Buying Fresh Beets
When it comes to buying fresh beets at your local farmers market or the grocery store, here's what you should look for. -
Why You Should Eat More Parsley If You're Following The Keto Diet
If you've never stopped to consider how leafy greens and herbs like parsley can factor into the keto diet, here's why you should. -
Dodo: The Delectable Nigerian Plantains You Need To Make
Dodo is a traditional Nigerian dish made of plantains that are fried to bring out their sweet notes and are typically served as a breakfast dish. -
A Swiss Gruyére Was Crowned The World's Best Cheese For 2022
The Guild of Fine Foods recently held the 34th World Cheese Awards competition. Get the inside scoop on why this Swiss Gruyére took the gold. -
Mushroom Bhaji: The Indian Dish Perfect For Cold Weather
If you're looking to get creative in the kitchen, mushroom bhaji is a traditional Indian dish that's perfect for cozying up on a cold night. -
Is There A Real Difference Between White And Orange Pumpkins?
While you can eat certain varieties of white pumpkins, you may be curious about what the real difference is between the orange and white varieties, if anything. -
The Inexpensive Addition For Perfectly Moist Banana Bread
The one step toward making perfectly moist banana bread is easy and expensive. Here's the creamy, yummy addition you'll have to try. -
The Reason Your Cooked Zucchini Turned Out Soggy
Perhaps you've made a zucchini dish only to have it come out of the oven a soggy mess. The good news is, there's a quick fix to avoid this cooking faux pas. -
The Short-Lived Ben & Jerry's Pear Ice Cream You May Have Forgotten
One retired pint, and admittedly one of the weirdest Ben & Jerry's flavors ever invented, incorporated pear with a few unexpected additions. -
The Best Type Of Bread To Add More Protein To Your Diet
While sourdough often gets a reputation for being the healthiest bread, there's another type that reigns supreme when it comes to protein content. -
What's The Worst Dining Rule To Break? Here's What Customers Said - Tasting Table Survey
We asked 588 of our readers living in the U.S. what the absolute worst dining rule to break is. Here's what they had to say were the worst faux pas offenders. -
The Reason Carrots Are No Longer Exclusively Purple
Up until the 17th century, most carrots were actually purple and not orange. Here's why. -
Tasting Table Asks: Which Is The Best Bottled Steak Sauce?
Tasting Table has surveyed readers and we've found the best bottled steak sauce for your dinner. -
What To Look For When Picking Apricots At The Grocery Store
Apricots are in their prime from early spring to late summer, but in the US you can find them in the grocery store year-round. Here's how to pick a good one. -
The Type Of Noodles You Should Use If You Plan On Freezing Your Lasagna
When you opt to store your assembled, uncooked lasagna for an easy dinner down the line, the type of noodles you use can make or break your dish. Here's why. -
For Optimum Freshness, Treat Apples Like Eggs
Apples and eggs have more in common than you think. Here's why you should treat them equally for optimum freshness and quality. -
Ina Garten's Fancy Whiskey Sour Upgrade
Here's how food maven and home cook extraordinaire Ina Garten upgrades her beloved whiskey sour cocktail. -
The Simple Addition That Will Instantly Enrich Your Polenta
Once you get the basics down of making this dish, there's a simple ingredient that you can add to your polenta to make it incredibly rich and satisfying. -
The Scientific Reason Some Fresh Ginger Is Blue
While we typically expect the inner flesh of ginger to be yellow, you may have cut into a ginger root to find a blue-ish ring around the outer edge. -
Visual Cues Your Pumpkin Pie Is Done Baking
Whether you're an expert baker or not, you can also use a few easy tips and tricks to tell when your pie is done baking to avoid overcooking it. -
Why You Should Never Store Infused Olive Oil In The Pantry
It's important to keep in mind that while your standard olive oil is shelf-stable, infused olive oil should never be kept on your pantry shelf. -
The Biggest Mistake People Make With Pancakes
A go-to breakfast and brunch staple, pancakes are an incredibly versatile option for starting the day. Here's how to win every time when making them.
