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Cooking Tips

  • chunks of chocolate stacked up on a brown background

    Adding Dark Chocolate To Your Chili Isn't As Wild As It Seems — Here's Why

    On a surface level, adding chocolate to chili sounds like something Buddy the Elf would do. In reality, it's a clever way to add depth of flavor.

    By Samantha Ibrahim 5 days ago Read More
  • Celery stalk and leaves on a chopping board

    Don't Throw Away Those Celery Leaves — Turn Them Into A Seasoning Salt Instead

    Celery stalks have people enamored, but let's not forget about celery leaves. Spun into celery salt, this makes a great addition to your seasoning lineup.

    By Luna Regina 5 days ago Read More
  • Adding dressing to salad bowl with lettuce and tomatoes

    Pairing Greens With Salad Dressing Couldn't Be Easier If You Know What To Focus On

    Delicious salads require more than just quality ingredients. Understanding how to pair dressing with greens is equally important. Here's what you need to know.

    By Matthew Spina 5 days ago Read More
  • Chocolate ice cream with bananas and peanuts

    Freeze Your Overripe Bananas For Easy 4-Ingredient Chocolate Ice Cream

    The creaminess of overripe bananas makes for great quick bread, but the fruits are also the answer to an easy-to-make ice cream recipe with just 4 ingredients.

    By Elizabeth Okosun 5 days ago Read More
  • zucchini and slices

    This Is The Perfect Thickness For Your Zucchini Slices

    Though the perfect thickness for your zucchini slices will vary based on the specific dish, there are a few general rules to keep in mind.

    By Deb Kavis 5 days ago Read More
  • Overhead view of assorted trays of hors d'oeuvres

    The Crafty Way To Stretch Out An Appetizer Spread Without Anyone Noticing

    When you're hosting a party for a large group of people, it's easy to run out of appetizers too early. Here's how to stretch your apps discreetly.

    By Courtney Iseman 5 days ago Read More
  • various pb&j ingredients

    9 Mistakes To Avoid When Making A PB&J Sandwich

    Nothing hits the spot like a classic peanut butter and jelly. But if you're making these mistakes with your PB&J, you're eating a subpar sandwich.

    By Samantha Maxwell 5 days ago Read More
  • A person cuts raw suet

    How To Make High-Quality Beef Tallow With The Help Of Your Local Grocery Store

    A quick trip to the grocery store for a little assistance is all you need in order to start making your own high-quality beef tallow back home.

    By Whitney Bard 5 days ago Read More
  • Bowl of mashed potatoes

    The Right Way To Reheat Mashed Potatoes (You've Probably Been Doing It Wrong)

    When it's time to eat those leftover mashed potatoes, you might be quick to heat them in the microwave. But there's a better way.

    By Austin Havens-Bowen 6 days ago Read More
  • Three hash browns on plate, surrounded by various add-in ingredients

    16 Ingredients To Add To Your Hash Browns And Make It More Exciting

    Hash browns are great for breakfast, but they can be a bit too simple at times. You can easily upgrade them by adding ingredients to make them more delicious.

    By Catherine Brookes 6 days ago Read More
  • Coleslaw in bowl on discloth

    The Sticky Condiment You Never Realized You Craved In Your Coleslaw Until Now

    One sticky condiment that will take your basic bowl of coleslaw into crave-able territory and lend it a sweeter, moreish nuance is a breakfast staple.

    By Javaria Akbar 6 days ago Read More
  • One bottle and one refill can of both the drizzle and sizzle Graza oils lined up in front of a plain stone wall

    Which Graza Olive Oil Should You Use? Here's What Drizzle And Sizzle Really Mean

    Graza's top-notch olive oil comes in a few different varieties, so we break down when you should reach for each type of the popular brand's olive oil.

    By Zoë Lourey-Christianson 6 days ago Read More
  • Giada De Laurentiis smiles on the red carpet

    Giada De Laurentiis' Charcuterie Board Must-Haves For An Epic Evening

    Nobody knows Italian food quite like Giada De Laurentiis, but her charcuterie board expertise is next level. Here are her recommendations for your home board.

    By Matthew Spina 6 days ago Read More
  • Strombolis on serving platter

    Avoid A Soggy Stromboli By Remembering To Do This Crucial Step

    In order for your stromboli to be on par with those at the pizza joint or Italian specialty shop, there's a step you must take so it's crispy and not soggy.

    By Austin Havens-Bowen 6 days ago Read More
  • ramen pizza

    This Poor Man's Ramen Pizza Is The Comfort Food Mashup We've Been Craving

    We're back with another tip to take your late-night bite to the next level: Turn ramen into a quick, easy, and comforting pizza crust.

    By Autumn Swiers 7 days ago Read More
  • Images of risotto and risotto ingredients

    13 Simple Ways To Elevate Risotto

    Take your risotto to new heights with a few expert tips and tricks. It's the perfect dish to whip up for a meal when you want something that tastes gourmet.

    By Caroline DiNicola 7 days ago Read More
  • Seasoned chicken hearts on skewers in front of tomatoes and chiles

    How To Cook Chicken Hearts That Pack A Total Punch

    If you're new to preparing chicken hearts, then figuring out the best way to cook them can be confusing. We reached out to an expert for advice.

    By Holly Tishfield 7 days ago Read More
  • Marcus Samuelsson in checkered blazer and glasses

    Marcus Samuelsson Knows Meatballs - Here's His Key To Perfection

    We spoke to an expert who knows his meatballs: celebrity chef Marcus Samuelsson. With his tips, you will be able to make meatballs perfect every time.

    By Kat Lieu 7 days ago Read More
  • shrimp grits

    If The Grits You Cook Aren't Smooth, Here's How An Expert Makes Them Extra Creamy

    Have you struggled with cooking grits that didn't come out as smooth as you'd like? Well, if this is the case, chef Eric Cook has some great tips for you.

    By Kat Lieu 7 days ago Read More
  • A medium rare, bone in steak is sliced and garnished with, rosemary and thyme

    The Beef Steak Alternative You Shouldn't Knock Until You've Tried

    Life is all about trying new things, and that's especially true in the kitchen. You may not be familiar with this meat, but you need to give it a try.

    By Whitney Bard 7 days ago Read More
  • Martha Stewart wearing pearls and smiling

    Avoid Frozen Clumps Of Berries With This Martha Stewart Method

    Freezing berries is great for having a handful of fruit ready for recipes, but it's annoying when they clump together. Here's how to avoid that happening.

    By Wendy Leigh 7 days ago Read More
  • a retangular cheese grater resting on a bowl of grated white cheese

    Get The Most Out Of Your Cheese Grater And Use It For This As Well

    Graters have been around for centuries, and they probably weren't just used for cheese. Take a fresh look at yours and use it with another everyday ingredient.

    By Ian Fortey 7 days ago Read More
  • pink grape sorbet in a small white jug with a mint sprig

    Why Grapes Make A Better Sorbet Than Ice Cream

    Do you have a favorite grape ice cream? Probably not, as it's a tricky ingredient to turn into good ice cream. Here's why it's better to make grape sorbet.

    By Ian Fortey 7 days ago Read More
  • Green peas and yellow peas side by side on a white background

    The Actual Difference Between Green And Yellow Peas

    Color isn't the only difference between green and yellow peas. Keep reading to find out what makes each variety unique, here.

    By Rachel S. 7 days ago Read More
  • Spiralized hot dogs on a skewer

    Spiralize Your Hot Dogs For The Ultimate Crunch In Every Bite

    With summer and grilling season fully underway, we're currently in hot dog heaven. Experience a unique take on this grilled classic by spiralizing it.

    By Autumn Swiers 7 days ago Read More
  • Jar of store-bought pasta sauce next to tomatoes

    Elevate Store-Bought Pasta Sauce With This Unlikely Canned Fruit

    Jars of store-bought pasta sauce are missing a pantry staple. Any guesses as to which canned good will revamp your next plate of pasta?

    By Deb Kavis 7 days ago Read More
  • BBQ pork spare ribs on a pan

    A Pitmaster's Advice On Cooking Pork Spare Ribs That Are Perfectly Tender And Smoky

    Want the most tender and smoky spare ribs imaginable? One pitmaster reveals his technique for the best homemade barbecue.

    By Matthew Spina 7 days ago Read More
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