How To Build A Real Barbecue Pit At Home, According To Pat Martin - Exclusive
Pat Martin, the pitmaster behind Martin's Bar-B-Que Joint, thinks you should skip buying a smoker and smoke meat the way he does: On a pit.
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Stories By Crawford Smith
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Why You Should Absolutely Be Smoking Whole Butternut Squash - Exclusive
One reason butternut squash works so well is that aesthetically, it makes for an eye-catching centerpiece for a plant-based meal. -
What Michelin-Starred Pastry Chef Jordi Roca Likes To Eat In The US - Exclusive
As he told Tasting Table in an exclusive interview, when he travels to America, Jordi Roca appreciates more humble fare. -
Why Lamb Is An Underrated Meat For Barbecue, According To Famed Pitmaster Pat Martin - Exclusive
At his restaurants, Pat Martin cooks up Southern classics like spare ribs, pulled pork, and beef brisket. But he doesn't limit himself to the traditional rules. -
11 Tips You Need When Making Brown Gravy
If you've been relying on jarred or powdered brown gravy because homemade versions never meet expectations, we've got tips for making the gravy of your dreams. -
12 Of Elvis Presley's Favorite Foods And Drinks
Elvis Presley was a larger-than-life icon of rock and roll, and his favorite foods and drinks fueled his legend. Check out these dishes fit for the King. -
Nobu Matsuhisa's Foolproof Technique For Perfect Sushi Rice - Exclusive
In an exclusive interview with Tasting Table, Nobu Matsuhisa shares his secrets for special techniques and ingredients to make the perfect sushi rice. -
Every Bubly Burst Sparkling Water Flavor, Ranked
From triple berry to peach mango, we tried the new bubly burst beverage line to decide which ones we loved, and which ones were our least favorite. -
The Difference Between Tennessee And South Carolina Whole Hog Barbecue
In an exclusive interview with Tasting Table, pitmaster Pat Martin explains the difference between whole-hog barbecue in Tennessee and South Carolina. -
The One Dessert Jordi Roca Is Most Proud Of - Exclusive
Jordi Roca's approach is influenced by molecular gastronomy, using scientific techniques to coax new flavors and textures out of familiar ingredients. -
The Difference Between Barbecue And Smoking, According To Pat Martin - Exclusive
For some pitmasters, the term 'barbecue' can be used as a catch-all for all live-fire cooking, but does Pat Martin, who owns Martin's Bar-B-Que Joint, agree? -
Albert Adrià Says If You're New To Spanish Cuisine, This Is The First Dish You Should Cook - Exclusive
We took the opportunity to ask Albert Adrià what the best gateway dish is for someone who's looking to learn how to cook Spanish food at home. -
How Nobu Matsuhisa Picks The Best Fish For Sushi - Exclusive
Nobu Matsuhisa was asked how to find the best fish for making sushi at home, and he said it was all a matter of freshness and quality ingredients. -
We Tried And Ranked Salt & Straw Nostalgic Cereal Ice Cream
After taste-testing the new Salt & Straw ice cream varieties based on nostalgic cereals, we liked them all, but our favorite features a classic flavor combo. -
Maldon Salt Is The Boujee, Flaked Topping With A Cult Following
If you've never heard of Maldon sea salt, it's time you learn about it. The coveted ingredient has a unique shape and texture, perfect for finishing touches. -
BBQ Bologna Sandwiches Are A Southern Specialty Pitmaster Pat Martin Wants You To Try - Exclusive
Pat Martin adds new layers of flavor and texture to the deli meat, transforming what is often seen as a mystery sausage into something decadent and crave-able. -
Jordi Roca Tells Us About His Friendly Rivalry With Massimo Bottura - Exclusive
It makes sense that Jordi Roca would form a bond with Massimo Bottura, an Italian chef who applies a similarly avante-garde approach to Italian cuisine. -
Legendary Pitmaster Pat Martin Tells Us His Barbecue Secrets - Exclusive Interview
Pat Martin is a highly regarded pit master. We talked with the West Tennessee barbecuer for an exclusive interview leading up to South Beach Wine & Food Fest. -
Why You Shouldn't Try Molecular Gastronomy At Home, According To Albert Adrià - Exclusive
Despite Albert Adrià championing modernist techniques in his professional kitchens, he doesn't think it's a good idea for home cooks to follow in his footsteps. -
Michael Symon's Favorite Way To Pair Steak And Whiskey - Exclusive
Food Network fixture Michael Symon told us in an exclusive interview how to best prepare this type of alcohol and meat for maximum flavor and enjoyment. -
Spanish Michelin Chef Albert Adrià's Favorite American Foods - Exclusive
During an exclusive interview with Albert Adriá, Tasting Table questioned this Spanish legend about what foods he likes to eat when he visits the U.S. -
Albert Adrià Talks To Us About South Beach, Massimo Bottura, And Spanish Cuisine - Exclusive Interview
Spanish chef Albert Adrià is one of the most decorated culinary professionals in the world. We spoke with him about Spanish cuisine, and a few other topics. -
How Alain Ducasse Shaped Massimo Bottura's Culinary Career - Exclusive
Even for those who are familiar with these chefs, it may come as a surprise to find out that Alain Ducasse played a vital role in Massimo Bottura's training. -
14 Ingredients To Add Flavor To Canned Clam Chowder
Heating up a can of clam chowder doesn't have to lead to an uninspiring meal. Zest up your next dinner with one of these creative additions. -
Cookies From 13 Popular Fast Food Restaurants, Ranked Worst To Best
To determine the ultimate cookie champion we personally tried a variety of baked goods at 13 fast food places and crowned a winner that even surprised us. -
How To Make Your Cornbread Actually Taste Like Corn - Exclusive
The flavor of cornbread rarely has even a kernel of resemblance to actual corn. Making the dish live up to its name takes extra steps. -
The Problem With English Scones, According To Nancy Silverton - Exclusive
Chef and cookbook author Nancy Silverton isn't the biggest fan of English scones, but with a few tweaks, she developed a version of the classic that she enjoys.
