Macadamia Nuts Are The Best Thing To Happen To Breakfast
If you want to add some crunch to your favorite breakfast staples like pancakes or waffles, try swapping out the standard toppings for macadamia nuts.
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14 Creative Uses For Frozen Spinach
If you have a bag of frozen spinach on hand, there are a lot of tasty, creative, and convenient ways to utilize this nutrition-dense veggie in your next meal.
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Bulk Up Your Baked Sweet Potatoes With A Canned Lentil Topping
Baked sweet potatoes are great on their own, but they can be a little one-note. Adding canned lentils as a topping boosts their protein content and texture.
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Upgrade The Flavor Of Your Tortilla Soup With One Simple Step
Who doesn't love a bowl of comforting tortilla soup? It's already pretty perfect, but believe it or not, there's an easy way to elevate this soup even more.
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A Chef Explains Why French Onion Soup Tastes Better At A Restaurant Than At Home
If you think that the French onion soup you get at a restaurant is always better than what you can make it home, it isn't just your imagination.
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When To Use Canned Tomatoes Instead Of Fresh, According To An Expert
Tasting Table reached out to Danny Freeman, author of the cookbook 'Danny Loves Pasta,' to ask when he prefers to use canned tomatoes over fresh.
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Roasted Cauliflower Florets Are Your Secret For Delicious Veggie Tacos
It can be hard to capture that textural oomph in veggie dishes. But roasted cauliflower florets soak up sauces and add a flavorful crunch to your veggie tacos!
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The Most Important Factor For The Crispiest Fried Chicken, According To A Chef
You can bet your bottom dollar that fried chicken will be perfectly crispy when picked up from a restaurant, but making it at home requires some know-how.
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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.
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The Type Of Beer You Should Never Use To Braise Meat, According To An Expert
Braising meat with beer is a great way to both tenderize it and expand on its flavor profile - but according to an expert, not all beers are up to the task.
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A Stick Of Butter Is The Key To Juicier Reheated Pulled Pork
The magic of pulled pork lies in its tenderness, and reheating it can turn it into a dry, stringy disappointment. That's where a stick of butter comes in.
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How To Prevent Beans From Breaking Open While Cooking
These are the simple tips you need to incorporate if you keep finding yourself with a pot full of mushy mess instead of perfectly cooked whole beans.
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A Chef Explains Why Poultry Is The Most Versatile Meat For Marinating
Rather than figuring out how to top our meat, sometimes we find the marinade we want to make first. Then we have to decide which type of protein to soak in it.
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The Quick Way To Soften Butter By Hand In A Pinch
There's a hack that can help speed up the process so you can get to cooking and you don't need any appliances or fancy gadgets, just your hands and a baggie.
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12 Tricks And Tips For Using A Juicer
Juicers and making your own juice with vegetables and fruits are super healthy -- here are all the tips and tricks you need to get the most out of your juicer.
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Let Buffalo Chicken Inspire Your Next Grilled Cheese Sandwich
From flavors and textures to countless creative potential, buffalo chicken is the upgrade you never knew your grilled cheese sandwich needed.
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Why Okra Is Your Secret Weapon For Thickening Soup
You might find yourself wanting to avoid okra due to its slimy nature, but it's precisely that sliminess that makes it ideal for thickening up soups.
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Red Wine Vinegar Is The Key To Flavorful Pickled Strawberries
It's true that you can use any vinegar to pickle fruits and vegetables, but your choice in the matter will affect the taste of the final product.
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How To Marinate Seafood Like A Chef
Tasting Table asked Jenn Segal from Once Upon a Chef for tips on how to marinade seafood the way chefs do. Here's what we found out.
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12 Creative Ways To Use Canned Spam
There are several ways to make cooking Spam more interesting while typically adding more flavor to old favorites. Let's take a look at some of them.
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The Subtle Difference Between A Glaze And Reduction
Most of us wouldn't be able to identify a glaze from a reduction, but the subtle differences between the two is where amazing flavor is found.
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Level Up Your Salad Game With One Simple Crouton Swap
While we love everything about croutons, sometimes you're going to want something different providing crunch for your salad. Check out this easy swap.
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Use Canned Coconut Milk For Delicious, Dairy-Free Chia Seed Pudding
Use canned coconut milk for delicious, dairy-free chia seed pudding with a refreshing tropical flair and your early mornings just might be tolerable.
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14 Sweet Ingredients You Should Be Adding To Your Butter
There's a world of delicious sweet ingredients that mix brilliantly with butter to elevate dishes from roast meats and sandwiches, to bakes and breakfasts.
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The Best Type Of Beer To Use For Braising Short Ribs, According To A Chef
Cooking with beer elevates the taste of beef, but with so many options, it's hard to figure out which to choose. We spoke to a chef to get you the answer.
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Shake Fried Chicken In A Paper Bag For A More Even Coating
Everyone has their own way of making fried chicken, but there's one clever trick that a lot of chefs swear by - and it involves shaking the meat in a paper bag.
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14 Ingredients For Elevated Grits, According To A Chef
Grits are a popular breakfast side dish. But, don't settle for making them with just water. Instead, try some of these flavorful upgrades for tastier grits.
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