Ditch The Whisk And Use Soy Milk For A Waste-Free, Vegan Egg Wash
The final step before baking most biscuits is to color them with a wash, usually made with eggs. Well, ditch the whisk, and don't worry about eggs.
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Stories By Kat Lieu
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4 Ways To Decorate Your Pies Using Leftover Crust
From decorating the pie with fun cutout designs to cutting out peekaboo holes to creating fancy rims and elegant braids, the possibilities are endless. -
Tony Abou-Ganim's Top Tips For The Best Martini Every Time - Exclusive
Martinis can seem deceptively simple from a distance, but there is a lot of that goes into crafting a perfect one. We spoke to Tony Abou-Ganim for his tips. -
The Expert-Approved Etiquette Tip You Should Follow When Sending Food Back At A Restaurant
Sometimes, it's necessary to send a dish back at a restaurant, but it's best to follow proper etiquette and ensure you aren't sending it back for a bad reason. -
Pack Extra Protein Into Your Pasta Sauce With This Clever Egg Hack
To balance out the carbs in pasta, a little extra protein can go a long way, and an egg is the easiest way to boost the quantity of protein in a sauce. -
A Culinary Director Explains What Happens When You Send Food Back At A Restaurant
Is it bad to send a dish back at a restaurant? What happens to the food, and how does the kitchen staff feel about it? We spoke to an expert to find out. -
The Whisking Tip To Give Your Espresso Martini A Dalgona Coffee Upgrade
Espresso martinis are delicious, but sometimes you need something extra special. A little whisking and you can give your libation a dalgona coffee upgrade. -
You Don't Have To Jump On Complicated Cocktail Trends, According To Tony Abou-Ganim - Exclusive
Keeping up with mixology trends can be a bewildering experience. Master mixologist Tony Abou-Ganim suggests your drink choices don't always need to be trendy. -
This Is What Kind Of Alcohol Is Actually In A Can Of Twisted Tea
With beer, wine, and hard liquor, it's self-evident what kind of alcohol is in the bottle. This is not the case for an alcoholic drink like Twisted Tea. -
Momofuku's Fight Over Chili Crunch Sauce
David Chang's restaurant, Momofuku, has allegedly sent cease-and-desist letters to other Asian-owned brands like Homiah and Eat Mila. -
Beer Is What Your Fried Pickle Batter Is Missing
No one wants to find themselves in a pickle, but if you find that you don't want your fried pickles in your mouth, something went wrong. Maybe beer can help. -
Turns Out Cold Milk Is The Secret To A Lump-Free Béchamel Sauce
Creamy, thick béchamel sauce is a delicious addition to many dishes - but getting the consistency just right can be a challenge. The solution? Using cold milk. -
Ciambella Is The Donut-Like Cake Enjoyed For Breakfast In Italy
If you're in Italy and looking for some breakfast, you'll likely encounter these donut-like cakes called ciambella that are often served with coffee. -
J. Kenji López-Alt Has A Brilliant Trick To Prevent Oil Splatters While Cooking Salmon
J. Kenji López-Alt doesn't enjoy the oily fishy spatter from pan-frying salmon. Luckily, he has a brilliant trick to prevent oil splatters while cooking salmon. -
Michter's Whiskey Master Distiller Shares The One Bottle You Should Try Before You Die - Exclusive
Tasting Table spoke to Dan McKee, Michter's master distiller, and asked him to recommend the one bottle of Michter's whiskey we must try before we die. -
MSG Adds An Instant Umami Punch To Your Cocktails And Mocktails
Normally one might think that MSG and cocktails don't mix, but you would be quite mistaken. A pinch can add umami to your favorite cocktails. -
A Quick Cross-Slice Is The Start To Making Deviled Egg Tulips
Deviled eggs are an easy go-to that livens up any Easter get-together. But why not make them even more fun by turning them into a bouquet of deviled egg tulips? -
What Makes Japanese Natto So Famously Sticky
The stickier, foamier, and slimier the soybeans, the better they are for you. So what exactly makes Japanese natto so famously sticky? -
JJ Johnson's Tips For The Best Gumbo - Exclusive
At the Nassau Paradise Island Wine and Food Fest's Jerk Jam, JJ Johnson bestowed upon us excellent tips for making the best gumbo at home. -
Why Bottling Homemade Kombucha In Anything But Glass Is A Major Mistake
Getting your Kombucha fix doesn't have to mean purchasing a bottle from the store, but if you brew your own, it's important to only use glass bottles. -
Why JJ Johnson Pairs Dark-Aged Rum With A Plate Of Fatty Ribs - Exclusive
Normally when we think of food and drink pairings wine is involved. Chef JJ Johnson shares how dark aged rum will make you rethink that when serving fatty ribs. -
The Reason A Quality Coffee Grinder Is Crucial For The Perfect Morning Cup
It's tempting to cut corners and buy pre-ground coffee beans. But if you want to brew the freshest cup of joe possible, a quality coffee grinder is essential. -
Andrew Zimmern Likes To Keep It Simple When It Comes To Taco Toppings - Exclusive
Andrew Zimmern certainly won't judge what anyone wants to put on their tacos, but the famous chef has particular opinions about the right way to make his own. -
The Best Way To Store Vanilla Extract, Real Or Fake
Vanilla extract is a staple ingredient almost every home and commercial baker uses and can be quite pricey; so it's important to know how to store it properly. -
The Absolute Best Type Of Beef Cuts To Use For Pho Broth
Pho is bad if the broth lacks taste or is too salty, sweet, or briny. It needs to taste balanced and, well, beefy if you're making beef noodle soup or beef pho. -
Lemon Makes All The Difference In Your Fried Fish Dishes
It's rare to order a plate of fried fish without a lemon wedge, but does anybody actually use them? You should! Lemon juice pairs with fish beautifully. -
The Salty Solution For Perfect Air Fried Pork Belly
You can easily create pork belly with the crispiest skin at home. And you can achieve all that with an air fryer and a little trick.
