Don't Forget About Toppings When Making Pudding
Eating pudding can inspire a smile on its own but if the texture is too bland, a sprinkle of toppings can infuse just the right final flourish.
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Stories By Carolyn Fortuna
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Ina Garten's Mashed Potato Alternative Is Just As Creamy As The Real Thing
If you're looking for an alternative to the ultimate spud, you can't go wrong with the Barefoot Contessa's puree that combines two unexpected ingredients. -
The Best Types Of Oil To Use For Extra Nutty Flavors
We all have that trusty bottle of olive oil next to the stove. But next time, consider using a nuttier oil to add more depth and complexity to your dinner. -
Consider Serving Food In Layers For More Efficient Dinner Parties
Alternating textures lets you secure a base, like a vegetable puree, and connect it to the central layer, which is the bridge to your top and bottom layers. -
Rachael Ray's Choice Whiskey For Bold Barbecue Sauce
The infusions remain as core elements and a small amount of this sweet nectar transforms Rachael Ray's barbecue sauce into a palate-pleaser. -
What Is A Seafood Fork And How Is It Used?
Seafood dinner parties can be intimidating, especially formal ones. But fret not -- here is an explainer on the seafood fork and when to use it. -
The Vintage Peach Puzzle Is A Tricky Dessert With An Upside-Down Sauce
This old-fashioned dessert is making a comeback. Not only does it feature delicious peaches, but its syrupy sauce is revealed like part of a magic trick. -
The Simple Technique For Growing Your Own Garlic
Many people love garlic and wish they could grow their own. With a simple technique, you can grow garlic in your home even when you don't have an outdoor space. -
Why Bobby Flay Says Cocktails Should Be Thought Of As Vinaigrettes
Flay feels that "most cocktails today are cloyingly sweet." Cocktails should celebrate the individuality of a spirit and its complementary ingredients. -
The Unexpected Ingredient Thomas Keller Uses In Tart Crust
Thomas Keller, who has won more Michelin stars than any chef in America, has an unexpected ingredient swap that makes his tart crust remarkable. -
Extend The Life Of Your Simple Syrup Using A Splash Of Booze
Simple syrup has a decent shelf life, but a batch doesn't last forever. Instead, consider flipping the script and add a splash of alcohol for preservation. -
The Type Of Soy Sauce You Use For Tuna Tartare Absolutely Matters
Why do some recipes for tuna tartare seem so much more piquant and nuanced than others? The secret is in the type of soy sauce that you use. -
Use Frozen Strawberries Over Fresh When Making Daiquiris
Should you choose fresh or frozen strawberries as the base of your strawberry daiquiri? Frozen strawberries are the way to go in more ways than one. -
The Reason Anthony Bourdain Would Refuse Tequila Shots
Even though Anthony Bourdain would try most things once, he still had his limits. The chef would always decline tequila shots after a night of drinking. -
Add Chips For Better Flavor And Crunchy Texture In Potato Salad
If you the love saltiness and crunch of chips, you're going to love the flavor result when you add them to your favorite potato salad recipe. -
The Best Way To Make Salmon Croquettes, According To Adrienne Cheatham
Adrienne Cheatham gave an exclusive interview to Tasting Table, where she offered simple tips for perfecting your next meal of salmon croquettes. -
Salt-Baked Sweet Potatoes Give A New Meaning To Veggie Burgers
Veggie burgers are even more flavorful and delicious when they're wedged between salt-baked sweet potatoes, instead of ordinary and bland bread buns. -
Why Shelling Beans Are The Secret To Better Vegetarian Soup
If you want to make an easy and flavorful vegetarian soup that will take half the time, try using shelling beans instead of the canned versions. -
When To Use The Quick Release On Your Instant Pot
Owning an Instant Pot opens the possibilities of all types of new recipes. Knowing when to use the Quick release can ensure you food is cooked to perfection.
