With such an expansive array of drinking wines and cooking wines to choose from, picking the right wine for a dish is a tall order. We asked an expert for tips.
Labels quickly get confusing on the canned tomato aisle. Luckily, an expert chef and author weighs in on how to select authentic canned San Marzano tomatoes.
Baking a cake can be difficult, and sometimes you end up with a broken cake. If this happens, an expert shares a tip for putting those extra pieces to good use.
When making egg rolls at home, almost any ingredient goes. From savory to sweet, here are our favorite egg roll filling ideas, according to culinary experts.
Chef Roberto Santibañez, Chef and Owner of Fonda restaurants, shared with Tasting Table how important it is to be mindful of the oil you use for this process.
Soy sauce adds incredible umami to a wide range of dishes, but it's hard to choose among the many varieties. We tried and ranked several popular brands.
Buttery and delicious, raw scallops are a delicacy on their own, but when paired properly they're transcendent. Here's a sommelier's wine recommendation.
Plenty of cooking experts will tell you canned tomatoes make the best sauce, but that doesn't mean you can grab just any brand off the shelf and get to cooking.
Beer and hard liquor might belong to two different classes of alcohol, but that doesn't mean they can't be mixed. In fact, a beer expert recommends it.
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.
Tired of underwhelming cheap canned tomatoes? Tasting Table recently spoke with Danny Freeman, author of "Danny Loves Pasta," to learn how to fix them.
Tasting Table recently spoke with Anna Axster & Wendelin von Schroder, co-founders of Lodestar Whiskey, to learn how to curate the ideal whiskey tasting.
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!
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.
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.
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.
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.
Italian wine presents their own set of problems because Italy has a very regional wine industry that produces styles unfamiliar to the average American.
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.