Flavoring bottles of bourbon can be fun. We talk to a bourbon expert about infusing and spicing up our spirits, to see if how we're doing it is about right.
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to find out the very best ways to pair the two, Tasting Table spoke with an expert: Nicole Patel, owner and chocolatier of Delysia Chocolatier.
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An easy way to elevate this dining experience is by pairing your dish with a drink that will bring out the flavors of the scallop.
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Tired of underwhelming cheap canned tomatoes? Tasting Table recently spoke with Danny Freeman, author of "Danny Loves Pasta," to learn how to fix them.
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Tasting Table recently spoke with Anna Axster & Wendelin von Schroder, co-founders of Lodestar Whiskey, to learn how to curate the ideal whiskey tasting.
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We talked to Chef Scott Mattson of Nocturne Jazz & Supper Club to find out the best wine to pair with grilled scallops for your next seafood cookout.
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Did you know that certain types of marinades work better or worse with different cuts of meat? We asked chef Jenn Segal to give us the down low.
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While beer and ice cream may seem like an unlikely pairing, the beer sundae comes highly recommended by a cicerone. Even better? You can recreate one at home!
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With its sweet and woodsy notes, bourbon naturally pairs well with smoky foods. Certified tasting expert and author Mandy Naglich explains why it works so well.
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Pat Martin, the pitmaster behind Martin's Bar-B-Que Joint, thinks you should skip buying a smoker and smoke meat the way he does: On a pit.
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Starbucks has released its spring seasonal line of ground coffees, including a brand new flavor. We took a taste to see which bag of java is worth the purchase.
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If you are interested in becoming a more discerning drinking, then you might want to consider diving deeper into the world of fruit beforehand.
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Executive chef Jeff McInnis of Root & Bone Miami suggests a sweet tea and lemon marinade for your next fried bird, but there's a twist to how he makes it.
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We asked several experts for their best tips on how to cook beef ribs in a variety of ways depending on the cut, while also avoiding common kitchen pitfalls.
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Europe takes cheese much more seriously than the United States and, as such, puts protections and protocols in place to ensure quality control.
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Italian wine presents their own set of problems because Italy has a very regional wine industry that produces styles unfamiliar to the average American.
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Everybody has their preferences when it comes to mac and cheese. One respected chef adds an unexpected southern delicacy to their recipe and it's great.
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Peated whiskeys like scotch boast a divisively pungent taste and aroma. Due to its intensity, experts recommend not starting off with peats in whiskey tastings.
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Celebrity chef Geoffrey Zakarian is a French toast expert, and we picked his brain to learn how he makes his homemade French toast taste restaurant-worthy.
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Getting creative with your alcohol is a huge part of drinking culture, but beer doesn't get nearly as much attention in this way as spirits do.
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Across social media, foodies, content creators, and food influencers are washing their store-bought shredded cheese like they would their veggies and fruits.
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To find out the best way to season homemade tortilla chips, Tasting Table spoke with expert Roberto Santibañez, the chef and owner of Fonda.
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Bordelaise sauce might sound like a fancy concoction that is best left to the professionals, but it gets easier to make at home if you follow this tip.
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With its intense juniper-forward flavor, gin can be an acquired taste. But one expert says that California gins manage to get around this and are worth a try!
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With both Costco and Trader Joe's releasing a frozen kimbap rolls, we compared the two products to determine which store has the better frozen kimbap.
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When a bite of cheesecake feels a little too rich in the mouth, it's time to slice through that richness with a good cup of high-quality tea. But which one?
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Combining your healthy juice blend with sparkling wine to make a cocktail is a great way to multitask. Here's an expert's advice on what drink combos work best.
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