The Unconventional Ingredient Lidia Bastianich Uses To Elevate Onion Soup
If there's anyone we trust to adapt French onion soup into something more delicious, it's Lidia Bastianich, Italian cooking doyenne and host of 'Lidia's Italy.'
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How Puerto Rican Adobo Differs From The Spanish Variety
What's the difference between Puerto Rican adobo and Spanish adobo? Preparation and spice variety are two keys to the puzzle.
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The Textural Difference Between Steamed And Boiled Eggs
Which method is better: steaming or boiling an egg? There is a difference! Learn about how these two methods can affect the texture of the final product.
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How Rocco DiSpirito Incorporates Canned Clams Into Pasta - Exclusive
Italian American chef Rocco DiSpirito believes in using canned seafood in the kitchen. Here's what he told us about using canned clams in linguine vongole.
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Fold Dumplings Faster Than Ever With This Simple Trick
If you want to try your hand at making your own dumplings, this trick for folding perfect dumplings every time will make the process faster and easier.
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Michael Symon Names His Go-To Barbecue Seasonings - Exclusive
In an exclusive interview with Tasting Table, Food Network star Michael Symon described his favorite ways of seasoning barbecued chicken and pork.
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Savory Whipped Cream Can Elevate Almost Any Dish
When staring down a container of cream, you're likely to think first of dessert recipes, but would you ever think to pile whipped cream atop savory foods?
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The Noodle Fusion Involved In Making Korea's Jjapaguri
There's a specific type of noodle fusion involved in creating Korea's jjapaguri, a dish featured in the movie Parasite. The dish has become a simple favorite.
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The French Origins Of Dijon Mustard
Dijon mustard has been around a lot longer than those fancy glass jars of Grey Poupon. Get the full story on how the French region whipped up this condiment.
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The 2 Types Of Dried Sage, Explained
Although you may often use fresh sage on turkey day, there are also two dried versions of the herb: rubbed and dried. But when do you use each one?
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The 'Pizza Capital Of The World' May Not Actually Be In Italy
The "pizza capital of the world" might not be in Italy -- or New York or Chicago. This small town has impressed many far and wide with its unique "trays."
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Trader Joe's Minimizes The 'Paradox Of Choice' For Stress-Free Shopping
Too many options can lead to stress and dissatisfaction; Here's how Trader Joe's takes the frustration out of shopping by minimizing the "paradox of choice."
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The Chemical Used To Preserve Uni And What's Replacing It
For uni lovers, it may be surprising to learn that boxed uni is often preferred over eating fresh-caught or live uni. However, it does contain a preservative.
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14 Tips You Need When Making Broth
While soothing and nutritious, bone broth can be an intimidating process to make. But with our curated tips, making broth is simpler than ever.
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Pat LaFrieda Says You Shouldn't Use Ground Beef In Your Chili - Exclusive
Master butcher Pat LaFrieda told Tasting Table the best way to upgrade your next cup of chili, starting with using a different cut of meat than ground beef.
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The Unassuming Pantry Staple To Thicken Meat Stock
Meat stock can be used for soups, stews, braises, gravies, and more. If you find your stock to be too watery, you can use this pantry staple to thicken it.
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Store-Bought Hummus Vs. Homemade: How Long Each Lasts In The Fridge
Although it's easy to find hummus in stores these days, it's also easy to make hummus at home. Here's how long each is good for when stored in the fridge.
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Roux Vs. Béchamel: What's The Difference?
Roux and béchamel are two of the most common base sauces used in cooking, but what precisely are they, and how can you incorporate them in your dishes?
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The Best Cooking Vessel For Making Kettle Corn At Home
Kettle corn is a cravable and delicious sweet treat that many purchase while at fairs. Here is how you can capture that same flavor in your home kitchen.
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Are You Sacrificing Nutrition For A Quick Instant Pot Meal?
Different methods of preparation can affect the nutritional content of your food – so what about pressure cooking? Here's how the Instant Pot measures up.
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15 Red Flags That Might Indicate A Bad Bakery
Some bakeries can give off immediate red flags the second you walk through the door and before you place your order. Here's how to identify them.
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Martha Stewart's Sugar Tip To Give Meringue Pies A Crunchy Finish
Martha Stewart has some advice for the final torching stage. But the key to finishing a meringue is not about the egg whites; Rather, it's all about the sugar.
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The Deep Fried Treat That Puts Overripe Bananas To Good Use
It seems that bananas go overly ripe and undesirable within the blink of an eye. Here is a tasty treat you can easily make with your overly ripe bananas.
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Can You Freeze Bread Dough After It's Already Risen?
The good news is you can put bread dough in the freezer to make later, but there are some things you need to know before you do that.
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It's Illegal To Serve Margarine In Delaware Restaurants Without Notice
Each state is subject to its own intricate laws, and Delaware is no exception. Here's the strange law surrounding margarine in "The First State."
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What Makes Rome's Pizza Bianca Unique?
The pizza that most people know and love finds its origins in Italy. Unlike traditional sauced pizza, the pizza bianca that came from Rome is very unique.
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The Reason Mâche Needs To Be Washed Thoroughly Before Use
When washing Mâche, you should be extra careful, as the leaves are delicate. Here's how to handle the tender lettuce.
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