How Long Does Coffee Creamer Actually Last After Opening?
Nothing ruins a morning faster than reaching for the coffee creamer only to find a sour-smelling, spoiled product. How long does creamer last in the fridge?
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Stories By Emma Segrest
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The Absolute Best Cut Of Steak For Tender Beef Stroganoff
Unlike other versions of beef stroganoff, this one does not stew the beef for long, so when selecting the cut of meat for this dish you need to be mindful. -
Why Geoffrey Zakarian Always Serves French Toast With Berries
You can pair practically anything with French toast, but for a simple take on the classic breakfast dish, Geoffrey Zakarian says berries are the way to go. -
The Step You Cannot Skip For Perfect Texture In Your Granita
Few treats that are more refreshing on a hot day than the frozen basil-citrus granita, but to flawlessly execute this recipe, this texture trick is key. -
The Best Bread For French Toast, According To Geoffrey Zakarian
It's hard to imagine how you could improve French toast, but the kind of bread you use could take this breakfast dish to the next level. -
This Is Your Expert Guide For Pairing Bourbon And Food The Right Way
Everybody knows a few basic wine pairings for food, but learning to pair bourbon with your meal is a bit more difficult. Luckily, we have an expert to help. -
A Chef Explains Why Oil Is A Key Factor In Perfecting Homemade Tortilla Chips
Chef Roberto Santibañez, Chef and Owner of Fonda restaurants, shared with Tasting Table how important it is to be mindful of the oil you use for this process. -
A Sommelier's Favorite Wine To Pair With Raw Scallop Dishes
Buttery and delicious, raw scallops are a delicacy on their own, but when paired properly they're transcendent. Here's a sommelier's wine recommendation. -
The Expert-Approved Way To Pair Wine With Pan-Seared Scallop Dishes
An easy way to elevate this dining experience is by pairing your dish with a drink that will bring out the flavors of the scallop. -
The Best Type Of Red Wine To Use For Mushroom Sauce, According To A Chef
If you're looking to enhance the earthy flavors of your mushroom sauce, add a little red wine. We spoke with a chef to find out why this works so well. -
A Fine Dining Chef Explains The Best Way To Enjoy The Iconic Pairing Of Vodka And Caviar
Caviar and vodka are a time-honored tradition. It can be tricky to learn all the ends and outs of pairing these two icons, so we asked an expert for advice. -
The Expert-Approved Cocktail Pairing For Tamales
No matter the filling, tamales are phenomenal. Take them to the next level by following the advice of an expert and pairing them with this cocktail. -
The Type Of Green Tea You Should Pair With Tuna Sandwiches, According To An Expert
Just like wine, there is an art to pairing tea with different meals. To learn how to select the best tea possible to pair with Tuna, we spoke to an expert. -
An Expert Explains How To Pair Sparkling Wine And Caviar
Champagne and caviar is often seen as the height of luxury, but there are many ways to put a spin on the classic pairing by using other sparkling wines. -
How Long You Can Store A Jar Of Olives After Opening
Housed in salty brine, olives might seem invincible. But how long does that jar in your fridge really last once it's been opened and how should you store it? -
The Citrusy Twist You Need In Your Next Pitcher Of Sweet Tea
Lemon and sweet tea is a classic combination of complementary flavors. However, another citrus fruit can bring an unexpected balance to the refreshing drink. -
Why You Should Strain Store-Bought Ricotta Before Using It In Baked Goods
Ricotta can be a superhero for your baked goods if you know how to use it properly, a process which begins with a thorough straining. -
The Simple Ratio To Follow When Making Cream Cheese Frosting
Forget the pre-packaged store-bought frosting and whip up your own from scratch. Cream cheese frosting is easy as long as you know the proper ratio to follow. -
The 3-30-300 Rule Breweries Swear By When Storing Beer
You may have opened your beer to discover the flavor was changed and your beer was flat. You just tasted the 3-30-300 rule in action. -
Change Up The Classic Whiskey Sour With Fruity Lychee Juice
Whiskey sours are great, but if you're looking to add some floral notes to your drink, consider adding lychee juice for an extra fruity kick. -
A Pinch Of Salt Is The Key To Balancing Out Bitter Tea
Looking to up your tea game but are turned off by potential bitter flavors? Adding a touch of salt is all you need to remediate this common issue. -
Is There A Flavor Difference Between Black And White Cardamom?
You might be surprised to learn that there are several different types of cardamom. But is there a flavor difference between white cardamom and black cardamom? -
Can't Find Lo Mein Noodles? Spaghetti Does The Same Job In A Pinch
Even though they come from different cultures and are traditionally used for different types of cuisine, Italian pasta can be subbed in for Asian noodles. -
Use Crushed Crackers To Thicken Up Your Runny Sauces In A Pinch
A runny, watery sauce can ruin an entire meal. How do you save it if you don't have any cornstarch in the cabinet? With some crackers, of course. -
The Old-School Cocktail Tony Abou-Ganim Says You Need To Try - Exclusive
So many drinks are lost to time. But mixologist Tony Abou-Ganim says it's time to change that! And there's one cocktail in particular he recommends saving. -
How Pork Scratchings Differ From Rinds And Cracklins
Pork scratchings, rinds, and cracklins are all variations of fried pork skin that look remarkably similar from a distance, but here's what sets them apart. -
Your Instant Pot Is The Secret For Tender Duck In Under An Hour
We live in an age of endless kitchen gadgets that make cooking meals much easier, like using an Instant Pot to make your next duck a l'orange recipe.
