For Gooey Lava Cake, Avoid Using Chocolate Chips
Lava cake can be made at home fairly easy. But when you're heading to the grocery store to pick up the ingredients, make sure to avoid choosing chocolate chips.
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The Alternative Fat That Will Elevate Packaged Cake Mixes
Just because you don't have the specified fat on hand doesn't mean you have to fore-go baking. Find out what makes a great substitute for vegetable oil.
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The Rubik's Cube Avocado Cutting Method You Should Try
Hacks for slicing and dicing avocados are all over social media. The new method being passed around the internet might remind you of a Rubik's cube.
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The Ideal Chocolate Type For Tempering
Tempering chocolate is a necessary process for making some sweet treats. It turns out there's one type of chocolate that can make this finicky step easier.
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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 '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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The Staple Condiment That Elevates Coleslaw With A Hint Of Sweetness
There is a lot of varieties of coleslaw, but if you want to elevate your slaw with a hint of sweetness, you should add this condiment when making your dressing.
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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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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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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 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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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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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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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 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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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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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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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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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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11 Best Substitutes For Mascarpone
Mascarpone might seem like a very specific sort of ingredient, but you'll be surprised to know that these substitutes can replace the creamy cheese in a pinch.
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