Give Your Margaritas A Uniqely Spicy Upgrade With This Underrated Ingredient
A combination of tequila, lime juice, and this secret ingredient will bring a nice fresh pop to your spicy margarita recipe. Here's how to make it.
Read More-
-
The Absolute Best Ratio For Spiking Eggnog
We connected with Chris Cusack, who has nearly 30 decades of hospitality industry know-how, to get his input on ratios when it comes to making boozy eggnog.
Read More -
The Reason You Should Never Make Burnt Ends With Any Cut Except Pork Belly
Barbecue burnt ends can technically be made with other cuts of meat, but for the best flavor and texture, you should only make them from pork belly.
Read More -
How To Build A Balanced Pumpkin Martini That's Not Overly Sweet
How can you mix up a pitch-perfect pumpkin martini that's rich in flavor yet not too sweet? We asked an expert to help us out.
Read More -
Skip Bacon And Add This Pork Cut For Richer, Smokier Baked Beans
Tasting Table reached out to expert chef Chris Stark to find out the best substitute for bacon when you're making a tasty batch of baked beans.
Read More -
The Best Cheese Blends For Restaurant-Worthy Mac And Cheese, Chosen By A Chef
It's best to let a handful of cheeses show off their flavors rather than forcing a bunch of cheeses to compete for attention in a mac and cheese recipe.
Read More -
10 Store-Bought Aioli, Ranked Worst To Best
The creamy and garlicky goodness of aioli sauce is increasingly popular, but which store-bought brands are best? We tried and ranked several popular products.
Read More -
The Best Way To Give Your Pulled Pork Smoky Flavor Without A Smoker
Pulled pork just isn't the same without a proper smoker ... or is it? We spoke to an expert who told us how to replicate the smoky flavor without a smoker.
Read More -
15 Mistakes To Avoid When Cooking Red Bell Peppers
Looking to add a pop of color and flavor to your dish with red bell peppers? Use these expert-approved tips to avoid common cooking mistakes.
Read More -
Chinese Restaurant Syndrome: The Racist Myth And How Asian Cookbook Authors Are Dismantling It
Chinese cuisine in the U.S. has been plagued by racist misconceptions. its time to dismantle these stigmas and Asian cookbook authors are leading the effort.
Read More -
15 Ingredients You Should Be Adding To Brown Butter
Brown butter can be a transformative ingredient for both your baking and home cooking, especially when you include these expert-recommended additions
Read More -
16 Noosa Yogurt Flavors, Ranked
noosa offers a range of tasty, creamy yogurts perfect for breakfast or snacking. We sampled some and ranked them based on their flavor and consistency.
Read More -
8 Must-Know Tips For Baking With Bourbon This Fall
The warm, cozy flavors of bourbon pair so well with many fall dishes. We asked expert chefs for tips and tricks to make the most of bourbon-infused recipes.
Read More -
The Best Water Temperature To Use When Making A Cornstarch Slurry
Though making a cornstarch slurry might seem simple - there are only two ingredients after all - temperature and ratios are key. We asked an expert for tips.
Read More -
12 Ingredients To Elevate Your Frozen Coffee
Frozen coffee drinks are cool and invigorating, but adding some special ingredients can elevate this blended delight to new levels of refreshing enjoyment.
Read More -
12 Best Fresh Garnishes For Warm Winter Drinks
Adding garnish to your warm winter drink looks great and can improve the flavor, too. Here are the best fresh garnishes, from fruit to herbs, nuts, and spices.
Read More -
12 Broadway Stars' Favorite Restaurants In NYC
From bona fide theater legends to relative newcomers on the stage, here are some of our favorite Broadway stars' go-to spots to dine around the Big Apple.
Read More -
7 On The Rocks Cocktails, Ranked
If you're seeking flavorful premade cocktails, On The Rocks produces a wide range of them. We tried and ranked some of the most intriguing options available.
Read More -
12 Frozen Lasagnas, Ranked Worst To Best
Frozen lasagna is tasty, relatively inexpensive, and a convenient dinner option. We sampled several store-bought lasagna brands to see which ones were the best.
Read More -
12 Unexpected Seasonings To Upgrade Your Taco Night
Tired of the same-old taco seasoning? These expert options will upgrade your tacos with fresh flavors that make a Tuesday tradition feel renewed.
Read More -
Eggo Frozen Breakfast Items, Ranked Worst To Best
L'Eggo my Eggo! We sampled several products from the popular frozen foods brand to see which ones were tasty enough to stock up on for when the craving strikes.
Read More -
12 Best Seasonings To Spice Up Your Tuna Steak
A tuna steak is the perfect vessel for a number of flavorful seasonings, most of which you probably already have on hand. These are some of our favorites.
Read More -
The Best Way To Thicken Lemon Curd, According To A Pastry Chef
Well-made lemon curd strikes a perfect balance between thick and custardy and melting in your mouth. An expert pastry chef explains the best way to thicken it.
Read More -
If Your Piping Bag's Icing Is Too Firm, Here's How To Quickly Soften It
There's an easy solution for when the icing you're trying to pipe onto your cake gets too stiff, and you don't even need to remove the icing from the bag.
Read More -
A Simple Ice Bath Is The Secret To Thickening Lemon Curd Faster
If you need lemon curd to complete a dessert and don't have the time to wait for it to set and thicken naturally, you can speed things up with an ice bath.
Read More -
15 Absolute Best Add-Ins To Elevate Your Next Spritz Drink
If you think there is only one spritz beverage on the menu, think again. These add-ins can change your drink to something different and delicious.
Read More -
8 Tips For Flambéing Dishes Like A Professional Chef
Want to show off a fiery table-side presentation? Flambéing is an impressive technique, but there are some important things to know before you attempt it.
Read More
