Old Forester will release a 24th iteration of its Birthday Bourbon on September 2nd. We tried a sample to see how the whiskey stacks up with past bottles.
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Lamb is an under-appreciated meat, but its flavor profile can be understandably gamey when not prepared properly. Here are an expert's seasoning tips.
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Grilling the perfect Italian sausage is a bit of an art form. Luckily, it's not hard to do. We asked the experts to share some of their foolproof tips.
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Is there anything more autumnal than apple cider? Even reading the words suggests a crispness in the air. Upgrade your fall cocktails with some cider.
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We checked in with Wissam Baki, executive chef at Amal Miami, to get his professional take on the most delicious way to upgrade a lamb burger with cheese.
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If you're new to smoking meat and hoping to find some good tricks to level up your game, it might be tempting to try this pre-cooking shortcut.
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To find out the important components to pull off empanada filling effortlessly, Tasting Table spoke to Ronaldo Linares, a private chef.
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Wrapping your brisket is an important step in getting that delectable bark on the outside, but the ideal window of time to wrap brisket is narrow.
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Any barbecue joint worth its sauce will offer more dishes than you could ever eat in one visit. Texas pitmaster Sloan Rinaldi has tips on what to skip.
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We were able to try a few of Starbucks' new fall menu items ahead of their release, and the Pumpkin Spice Latte has some competition this year.
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Tasting Table reached out to an expert, private chef and media personality Ronaldo Linares, for his straightforward method for making perfect carne asada.
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Masaharu Morimoto knows his way around the kitchen, so when he recommended this type of nori for folks making sushi for the first time, we listened!
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Keeping the lid open throughout grilling will produce a drastically different end result vs keeping the lid closed. Knowing when to use each approach is key.
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Panera Bread's lineup of sweet treats just expanded with five new bakery items, including pastries and macaroons. We tried them all for this review.
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Tajadas, aka fried plantain slices, are usually served alongside savory meals, but we asked chef Ronado Linares for inspiration to make a tajadas dessert.
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The Manhattan cocktail might be a timeless classic, but you can still get creative. We interviewed a cocktail on the best upgrades and twists.
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Hooray for Hollywood, and its diverse selection of restaurants that range from exclusive eateries to low-key joints for the best smash burgers.
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Preppy Kitchen creator and author John Kanell sits down with us for an exclusive interview that explains his philosophy behind making cooking feel easier.
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Soup is often thought of as a catch-all dish. But according to the experts, there are some ingredients that just don't work well tossed into a soup recipe.
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With so many plant-based milk alternatives on the market, it can be difficult to choose one. Why not go with the one that best matches your zodiac sign?
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No cooking device is perfect, but some are better suited for certain goals than others. Here are the strengths and weaknesses of gas and charcoal grills.
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At the southern tip of Mexico's Baja Peninsula, Los Cabos provides sun, fun, and plenty of restaurants with panoramic views. We present a few of the best picks.
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In this bottle guide, we take a dive into the production of Penelope Bourbon's limited-release Rio. What makes this spirit so unique, and how does it taste?
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We spoke to a grilling expert about the troubles of keeping a charcoal grill lit and the best ways to maintain the temperature of different types of charcoal.
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The beloved Indian condiment known as chutney comes in seemingly countless varieties. Here are 12 different types of chutney and how to use them.
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Shrimp come from the sea but that doesn't mean they should smell exceptionally fishy. We spoke to chef Bart van Olphen to learn how to get rid of the odor.
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Looking to switch up your breakfast game? Try eating these nutritious and delicious soups in the morning to set yourself up for the day ahead.
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